Carrot Zucchini Yogurt Muffins Recipes

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.

Steps:

• Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
• Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
• Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.

Steps:

• For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
• In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
• In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
• Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
• For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
• To serve: Spread the cooled muffins with frosting, if using, and serve.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Steps:

• Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
• Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
• Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
• Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
• Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.

Steps:

• Mix all ingredients together except for the 3 Large eggs and vegetable oil.
• In a separate bowl, beat the 3 eggs and oil together until well blended.
• Add the egg and oil mixture to the fruit mixture.
• I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
• Pour mixture into each muffin cup approximately 3/4 full.
• Bake at 375 for about 25 minutes or until tester comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.