More Great Recipes: Low Fat

Zucchini Carrot Muffins


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Member since 2015

Serves 16-18 | Prep Time 20 minutes | Cook Time 15-20 minutes

Ingredients

1 cup zucchini, grated
2 cups carrots, grated
1 ripe banana, mashed
1 cup unsweetened applesauce
1 egg
1 tbsp vanilla extract
1/4 cup brown sugar, or honey
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Preheat oven to 400 degrees and spray muffin pans with nonstick cooking spray.



Squeeze as much water out of grated zucchini and carrots as possible by wrapping a paper towel around the vegetables and squeezing over the sink. Whisk applesauce, egg, vanilla, and sugar together in a medium bowl. Stir in shredded veggies and mashed banana. In a separate bowl, combine dry ingredients. Fold wet ingredients into dry and stir until just mixed. Pour batter into muffin pans and bake 15-20 minutes, or until toothpick comes out clean. Let muffins cool for at least 5 minutes before removing from pans.



Muffins will last up to 1 week in a sealed container, with paper towels lining each layer. They also freeze in Ziplock bags fabulously!


Pairs Well With


Notes

It is always a happy day when you can sneak veggies into baked goods. The overripe banana in these muffins provide delicious natural sweetness, and the bright orange and green colors from the vegetables energize your morning!

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