ZUCCHINI CARROT MUFFINS
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
Provided by Taste of Home
Time 35m
Yield 18 standard size muffins.
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS
These healthy, toddler-friendly muffins are packed full of veggies while still tasting delicious! You might need to double the recipe because you'll want to eat some yourself.
Provided by AmyGail
Categories Everyday Cooking Special Collection Recipes New
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
- Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
- Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.
Nutrition Facts : Calories 99 calories, Carbohydrate 16.7 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 256.8 mg, Sugar 5.8 g
EXQUISITE CARROT & ZUCCHINI MUFFINS
These are my family's favorite muffins--they are always gone within the first day or two of making them. They smell so good coming out of the oven, the texture is great, and they are pretty healthy too! My kids have no idea they're filled with veggies. I always double this recipe. If I wasn't on a diet, I'd whip up a batch of cream cheese icing to go on top. Mmm, that would be good! NOTE: I've tried these with grated veggies and shredded, and both turn out excellent.
Provided by Prov31mom
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray muffin pan with non-stick spray.
- In a large bowl, mix the flours, brown sugar, baking soda and salt.
- In a medium bowl, beat egg; stir in milk, oil and vanilla.
- Add egg mixture and remaining ingredients to flour mixture; stir until just moistened.
- Spoon evenly into muffin pan.
- Bake for 35 - 40 minutes until golden.
Nutrition Facts : Calories 233.6, Fat 10.3, SaturatedFat 1.7, Cholesterol 17.4, Sodium 325.1, Carbohydrate 33, Fiber 1.7, Sugar 18.4, Protein 3.3
INCREDIBLE CARROT ZUCCHINI MUFFINS
this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.
Provided by RachelSapphire
Categories Quick Breads
Time 45m
Yield 48 mini muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
- pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
- bake in 350 degree oven.
- to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
Nutrition Facts : Calories 199.1, Fat 10.4, SaturatedFat 2.3, Cholesterol 15.5, Sodium 219, Carbohydrate 25.6, Fiber 1.7, Sugar 13.9, Protein 2.9
ZUCCHINI CARROT MUFFINS
This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.
Provided by Courtly
Categories Quick Breads
Time 37m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
- Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
- Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes before removing to wire rack.
Nutrition Facts : Calories 248.1, Fat 13.1, SaturatedFat 2.6, Cholesterol 31, Sodium 250.3, Carbohydrate 30.2, Fiber 2, Sugar 17, Protein 3.6
CARROT, APPLE, AND ZUCCHINI MUFFINS
I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.
Provided by Judith Fowler
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
- Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 21.7 g, Cholesterol 15.8 mg, Fat 3.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 230.7 mg, Sugar 3 g
More about "exquisite carrot zucchini muffins recipes"
ZUCCHINI & CARROT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (30)Calories 250 per servingTotal Time 48 mins
- Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup., Whisk together the sugar, oil, salt, and egg., Add the zucchini, carrots, dried fruit and nuts., Whisk together the remaining ingredients in a separate bowl, then add to the batter.
- Let the muffins rest for 10 minutes before placing them into the oven., Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes.
- A cake tester inserted into the center of a muffin should come out clean., Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
ZUCCHINI CARROT MUFFINS {EASY AND HEALTHY} – WELLPLATED.COM
From wellplated.com
4.8/5 (25)Total Time 37 minsCategory Breakfast, SnackCalories 234 per serving
- 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.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
MORNING GLORY ZUCCHINI CARROT MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (76)Total Time 45 minsCategory Breakfast, Dairy Free, SnackCalories 272 per serving
BEST ZUCCHINI & CARROT BREAKFAST MUFFINS RECIPES - FOOD …
From foodnetwork.ca
CARROT ZUCCHINI MUFFINS RECIPE | LAND O’LAKES
From landolakes.com
CARROT ZUCCHINI MUFFINS - VERONIKA'S KITCHEN
From veronikaskitchen.com
CARROT ZUCCHINI MUFFINS - EASY PEASY MEALS
From eazypeazymealz.com
ZUCCHINI CARROT MUFFINS - SLENDER KITCHEN
From slenderkitchen.com
ZUCCHINI MUFFINS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HEALTHY CARROT ZUCCHINI MUFFINS | HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
EASY ZUCCHINI CARROT MUFFINS (4 KINDS OF PRODUCE!) - YUMMY …
From yummytoddlerfood.com
CARROT & ZUCCHINI MUFFINS | GIMME SOME OVEN
From gimmesomeoven.com
HEALTHY CARROT ZUCCHINI MUFFINS RECIPE (BABY MUFFINS)
From joyfoodsunshine.com
ZUCCHINI AND CARROT MUFFINS RECIPE | GOOD FOOD
From goodfood.com.au
CARROT ZUCCHINI MUFFINS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
EASY CARROT ZUCCHINI MUFFINS | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
MINI HEALTHY CARROT ZUCCHINI MUFFINS - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
You'll also love