Best Exquisite Carrot Zucchini Muffins Recipes
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
CARROT ZUCCHINI MUFFINS
Steps:
- Preheat oven to 375°F, line a muffin tin with cupcake liners and set aside.
- In a mixing bowl, whisk together vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract.
- In a separate mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Then add it to the wet ingredients and mix.
- Add grated carrots, zucchini, and walnuts and mix until well combined.
- Divide the mixture between 12 muffin tins and bake at 375°F for about 20-25 minutes, until a toothpick inserted in the middle comes out dry.
- Take the out of the oven and let them sit in the muffin tin for about 10 minutes, then move to a wire rack to cool off completely.
Nutrition Facts : ServingSize 1 muffin, Calories 295 kcal, Carbohydrate 37 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 242 mg, Fiber 2 g, Sugar 15 g
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.
SPICED ZUCCHINI CARROT MUFFINS
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
Provided by sassbyheather
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 21
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 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
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