These yummy muffins are a great way to get your vegetables. I use these to get more vegetables and whole grains into Maddy’s belly and she loves them. These muffins are dense and full of fiber and healthy ingredients in my opinion are a great way to to start the day.
On days when we have to get out the door early these muffins are a great way to provide a healthy filling and portable breakfast. Also these muffins are perfect for this time of year because they give you an option for using up some of the piles of carrots and zucchinis from the garden. Just bake and freeze to have a quick breakfast on hand.
This recipe makes around 24 muffins depending on the size you make. I recommend freezing them to have on hand for a quick easy breakfast or snack. You could also turn this into a loaf by using an 8 ½ x 4 ½ x 2 ½ or 9 x 5 x 3 bread pan and baking it in a 350 degree oven for 50-60 minutes.
Zucchini Carrot Muffins
1 1/2 cups shredded zucchini (about 1 medium)
1 1/2 cups shredded carrot (about 4 medium)
1/4 cup honey
1/4 cup cooking oil of your choice (coconut, canola, and vegetable oils all work)
1 1/2 cup apple sauce
2 large eggs
2 teaspoons vanilla
1/2 cup water
2 cups whole wheat flour
1/2 cup flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground cloves
½ nutmeg
½ cup raisins (optional)
Heat oven to 375 degrees. Grease muffin pans (or use paper liners).
Mix zucchini, carrots, honey, oil, vanilla, eggs, and apple sauce in large bowl. In a medium bowl mix dry ingredients. Stir in the dry ingredients into the wet ingredients, mix thoroughly. Fill muffin cake cups about 2/3 full.
Bake muffins 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5-10 minuets. Remove muffins from pans and cool completely on a wire rack.
These muffins freeze well and thaw quickly for breakfast or snack on the go. If freezing muffins be sure to wrap them tightly so they keep their fresh flavor.
