Thursday, September 20, 2012

Apple Zucchini Carrot Muffins

I am so excited for today’s recipe – these amazing muffins. 

Muffins not only make a great breakfast, but they are a delicious treat tucked into a lunch box, or served after school for a snack. 

These gems are chocked full of veggies & fruit – apples, applesauce, carrots and zucchini! 

With a few little tweaks the recipe went from 200 calories & 7 grams of fat per serving, to 100 calories & 1 gram of fat per serving.  That’s a snack I can feel good about. 

Apple Zucchini Carrot Muffins – Adapted from A Bountiful Kitchen

Ingredients

  • 1 C whole wheat flour
  • 2 C white whole wheat flour
  • 2 1/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 C sugar
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 C applesauce
  • 1 T olive oil
  • 1 T vanilla
  • 2 1/2 C grated carrots
  • 2 C grated zucchini
  • 1 C chopped apple
  • 2 T milk, if needed
  • Optional: Coconut, Raisins

Directions

In a large bowl, combine 1 C whole wheat flour, 2 C white whole wheat flour, 2 1/4 tsp. baking soda, 3/4 tsp. baking powder, 3/4 C sugar, 2 1/2 tsp. cinnamon and 1/2 tsp. salt. 

In a second large bowl, combine 2 1/2 C grated carrots, 2 C grated zucchini (I left the peel on!) and 1 C grated apple.  Then, add 1/2 C applesauce, 1 T olive oil, 1 T vanilla and 2 eggs.

Combine the wet and dry ingredients together & mix until moistened.  The batter will be VERY thick.  I ended up adding 2 T milk to the mix to thin it out a bit; feel free to do the same to yours. 

Add in the raisins, if desired. 

Then, scoop into 24 prepared muffins tins.  Fill each muffin hole 2/3 of the way full. 

Bake at 400 for 10 minutes, and then at 350 for 6-7 minutes.  Check for doneness with a toothpick. 

Cool in the pan for 10 minutes before removing muffins to cooling rack. 

Store, uncovered at room temperature for 1 day. 

These muffins freeze really well!  Stick them in a freezer-friendly bag or container and place in the freezer.  Remove as needed. 

Enjoy!

12 comments:

  1. I love these - what a great way to add some extra veggies into the day - especially for kids. I hope to make these next week. Hope you have a great weekend!

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  2. I have made these twice now. I add 1/2 cup of coconut to it. And that makes 7 Cups of fruits and veggies in the batter! My kids eat them by the handful and my husband can't wait till they cool before they are in his mouth! Thank you! I have passed on your blog to everyone on facebook. You are a natural!

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    Replies
    1. That's a whole lot of fruits & veggies! Aren't they just wonderful, though?

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  3. I really like the recipe ! I'd love to make them for my little twins as a snack but I don't have actually zucchini in house - Could I add something instead?

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    Replies
    1. You could try drained & crushed pineapple, or just increase the apples and carrots to cover the 2 C zucchini.

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  4. I've got a bunch of Red Delicious apples that have started to go a bit soft. I'm wondering if they would still work for this recipe?

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    Replies
    1. I haven't tried it myself with red delicious apples, but I don't think there should be a problem with using them in this recipe.

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    2. Oooo, thank you! I kept reading about how the red delicious apples don't hold their texture while baking, but was hoping I could get away with it and finally finish them off!

      Thank you so very much for all your wonderful recipes! Most people who taste them have a hard time believing they are nutritious and healthy!

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  5. I wanted to let you know that I made this into a loaf with just apples (Gala) last night, and it came out amazing!

    Also, is there a particular reason that you recommend leaving the muffins out for a day?

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    Replies
    1. I'm so glad to hear you enjoyed the recipe! We love it too. I tend to only leave them out on the counter for 1 day before freezing them because they are so moist. If our house is warm/humid they can spoil too quickly.

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  6. My 3 year old and almost 2 year old LOVED these! Thanks for sharing the recipe!!

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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