We’ve tried to bake a muffin before without egg and it pretty turned out beautiful and yummy. We’ve baked a few carrot muffins before. In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Carrot Zucchini Muffins are equally good for breakfast or a snack. Stir in zucchini, carrot, and dried fruit. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Preheat the oven to 375°F. Add flax seed, flour, baking powder, and cinnamon. Enjoy! These muffins are moist, butter free, dairy free, and also not too sweet. Recipe by Chef #226938. Make a well in the center of the dry ingredients and add in plantain mixture from blender. It also pairs really well with carrot. ! Over the weekend we were gifted with a very nice zucchini and a few carrots from a friend's garden. Add the zucchini, carrots, dried fruit and nuts. Does anyone else have a veggie hating child? These Zucchini Carrot Muffins are chock full of healthy ingredients and taste scrumptious! Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Really great-tasting muffins! I would love to substitute these two ingredients. The Well Plated Cookbook is now available! They’re perfectly spiced, deliciously sweet, incredibly moist and just simply irresistible! Coat 24 muffin cups with cooking spray. Lightly spiced with cinnamon and nutmeg, loaded with a whopping 1 ½ cups of veg (I used a 50/50 blend of carrots and zucchini, though you can adjust the ratio as you like), and just the right amount of sweet, these muffins score full marks in every core muffin category. Zucchini Avocado Carrots Savory Muffins +9M – MySpecialFood.com February 1, 2019 at 9:16 pm […] Savory muffins are such a great idea for an easy lunch, for lunch boxes and on-the-go lunches! These healthy Mini Carrot Zucchini Muffins are a delicious way to add a few extra veggies to your day! Thank you for sharing this kind review! Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks! You want them to be moist, but not mushy. Carrot works in a similar way, with the bonus of natural sweetness. Dr. Lisa Price & Susan Gins . While it may not be the healthiest muffin around, those servings of vegetables are still better than nothing. After reading the reviews I grated the apple, cut the sugar back to 1 cup, substituted plain Greek yogurt for the oil, and used walnuts instead of the almonds. Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups. I’m so happy that you enjoyed them! Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrot Muffins both moist and full of flavor. This is, by far, my favorite muffin recipe! Jump to Recipe keyboard_arrow_down 147 CALORIES 27g CARBS 3g FAT 3g PROTEIN A friend gave me this muffin recipe and they are delicious! Spoon batter into muffin tins to fill 8 cups. https://www.chefdehome.com/recipes/760/zucchini-carrot-muffins I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Healthy Zucchini Muffins with Chocolate Chips, 1:1 gluten free flour blend like this one. My son Gavin actually requests these for his birthday instead of cake. I had no issues with dryness. I love carrot muffins. Well, these Carrot Zucchini Oatmeal Muffins were the very first baked goods I ever made for Bethany. Updated in 2015 and again in 2018** Hi friends! Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! This is definitely my new favorite muffin especially now my zucchini are producing. Can't tell they are any healthier based on taste! • I sprinkled turbine sugar on the top of the muffins (before baking) to give them a little extra sweet and crunchy on top Cool in pan 10 minutes before removing to a wire rack. I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. Classic carrot muffins can never be replaced, but this new take incorporates even more healthy ingredients – ideal for breakfast or an after-school snack. This recipe from Amy’s Bread (Bakery) in NYC is one of my favorite ways to use our favorite plentiful vegetable! © 2010 - 2020 Well Plated by Erin. Add the grated carrot and zucchini. Here’s a look at the ingredients that you’ll need to make this recipe: grated carrot; grated zucchini; eggs; very ripe banana (about 1 large banana) melted … Fold in carrots and zucchini. https://www.cookincanuck.com/whole-wheat-zucchini-carrot-muffins-recipe Two of them to be exact. Fill greased or paper-lined muffin cups two-thirds full. These are great the day of, but they also freeze well. Place the zucchini on a stack of paper towels. I love to know what you are making! Zucchini carrot muffins are delicious, flavorful with just a little spice, and perfectly moist. I also used 5% fat plain greek yogurt instead of oil. Squeeze the liquid out of the carrots and zucchini. Just as delicious, and a lot less calories. Perfect lunchbox snack! This gave the carrots a head start and kept them moist. This past weekend I made two batches of these Zucchini Carrot Apple Muffins … In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Can be frozen. These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack! My family loves these muffins. Stir in the grated zucchini and carrot, and ⅓ cup … Make the zucchini carrot muffins with applesauce in place of the yogurt (or use a non-dairy yogurt); swap the eggs for flax eggs; use maple syrup in place of the honey. This is my preference over using paper liners because the liners have a tendency to stick sometimes and you can lose a precious raisin or two. These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack! Healthy carrot zucchini muffins that make a hearty snack filled with veggies and whole grains that the kids will love! Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! Also added more vanilla, per one reviewer. The garam masala adds a little something extra too. I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. How to make carrot zucchini muffins What can be better than to start your day with a cup of freshly brewed coffee and your favorite homemade moist muffins, packed with carrots, zucchini, and walnuts. Add the dry ingredients to the wet ingredients and stir. Zucchini is the perfect ingredient for muffins and quick breads. They also freeze really well, just like our strawberry rhubarb muffins!. Delicious! Carrot Zucchini Muffins In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. Recipe by Chef #226938. Spray a muffin tin with nonstick spray or use paper liners. Carrot Zucchini Apple Muffins. For more storage tips, check out my post on. Whisk the wet ingredients together in a separate bowl. Zucchini Carrot Chocolate Muffins Moist and with the right amount of sweetness, Zucchini Carrot Muffins, with a hint of cinnamon, are just right for a snack or lunchbox treat. Blueberry Lemon Muffins. Your family will love them! In a large bowl, combine oil and agave. If you're like us, and have bags of blueberries in your freezer from picking this summer, these are the muffins for you. I have not yet tested either of the below, but think they could be worth trying if you need to adapt this recipe for a particular diet. Zucchini carrot muffins are a delicious and fun way to sneak a few extra veggies into your diet. Late summer is peak zucchini season. How to make carrot zucchini muffins. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Whisk together the remaining ingredients in a separate … Made with wholesome oatmeal, Greek yogurt, and no sugar (the muffins are naturally sweetened with honey instead), these fluffy muffins scratch my baking, breakfast, and snacking itch, all three of which are in full force at this moment…and let’s be honest—every moment. Great recipe! My three year old grandson loves these muffins...and so does grandpa! Required fields are marked *. Also great for baby-led weaning or as a finger food for toddlers {gluten-free, paleo, & vegetarian} Healthy Zucchini Carrot Muffins are my favorite way to use all that extra garden zucchini! Updated in 2015 and again in 2018** Hi friends! Zucchini is one of my favorite veggies! Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Preheat oven to 350 degrees F (175 degrees C). Last Updated: Nov 29, 2020. Stir until just combined. Whisk together the sugar, oil, salt, and egg. Lightly sweetened with brown sugar & cinnamon, made super moist with sour cream and sprinkled with the nutty crunch of walnuts, these Delicious Carrot Zucchini Muffins … In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Try these amazing homemade Carrot Zucchini Muffins that are packed with carrots, zucchini, and walnuts. Spoon batter into muffin tins to fill 8 cups. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes. WELCOME! Fold gently to combine. Let the muffins rest for 10 minutes before placing them into the oven. I grate the apple instead of chopping them. Scoop the batter into the wells of a muffin pan (this recipe yields 10 substantial muffins) and bake for 18 to 22 minutes at 350 degrees F. Let cool for a few minutes, then DIG IN! 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