ZUCCHINI CARROT MUFFINS
Steps:
- Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
- If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- Place the zucchini on a stack of paper towels. Pat dry and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the grated carrot and zucchini. Fold gently to combine.
- In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
- Fold in the nuts or any other mix-ins.
- Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!
Nutrition Facts : ServingSize 1 (of 10), Calories 234 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Fiber 3 g, Sugar 11 g
VEGAN ZUCCHINI APPLESAUCE MUFFINS
These moist and hearty muffins make the most of summer's zucchini bounty. Perfect for vegans AND those who really want muffins but just realized they're out of eggs (one of the great things about vegan muffins!)
Provided by Kare for Kitchen Treaty
Time 28m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease the cups of a standard-size muffin pan - either with oil or your favorite non-stick spray.
- Add the ground flaxseed and the water to a medium bowl. Whisk together and let sit for at least 5 minutes.
- Add the flour, oats, baking powder, salt, and cinnamon to a large bowl. Mix together with a whisk until blended.
- Add the applesauce, canola oil, almond milk, pure maple syrup, and vanilla extract to the flaxseed mixture. Mix well.
- Pour the wet ingredients over the dry ingredients. Mix just until blended. Fold in the zucchini.
- Divide the batter between the 12 muffin cups. I like to use an ice cream scoop for this - so easy!
- Make the topping. In a small bowl, mix together the oats, brown sugar, and cinnamon. Sprinkle it over the muffin batter in the cups.
- Bake until the tops spring back when poked and a toothpick inserted into the muffin centers comes out clean, 15-18 minutes.
- Remove from oven and let cool in the pan for about 5 minutes. Transfer muffins to a wire rack to cool. Serve.
- Muffins keep at room temperature in an airtight container for 2-3 days.
VEGAN ZUCCHINI CARROT MUFFINS WITH APPLESAUCE
A moist and delicious vegan muffin made with zucchini, carrots, and apples.
Provided by Brianne P
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.
- Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 27 g, Fat 7.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 189.9 mg, Sugar 13 g
VEGAN ZUCCHINI PINEAPPLE MUFFINS
This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!
Provided by moblessed
Categories Breads
Time 55m
Yield 30 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Prepare muffin pans with preferred method.
- In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
- In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
- Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
- Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6
CARROT ZUCCHINI MUFFINS
Make and share this Carrot Zucchini Muffins recipe from Food.com.
Provided by liviesmom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg in large bowl.
- Add orange juice,applesauce and sugar, beat well.
- Sift together dry ingredients.
- Stir into egg mixture, mix until moist.
- Gently fold in shredded carrots, zucchini and raisins.
- Spoon into well greased muffin pans about 2/3 full.
- Bake for 20 minutes at 400°F.
Nutrition Facts : Calories 134, Fat 0.9, SaturatedFat 0.2, Cholesterol 15.5, Sodium 198, Carbohydrate 29.5, Fiber 2.2, Sugar 9.9, Protein 3.5
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