Healthy Carrot Zucchini 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:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking sida 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 muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to wire rack.

Steps:

• Heat oven to 375°F.
• Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
• Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
• Spoon into 18 paper-lined muffin cups.
• Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
• Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.

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 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.

Steps:

• Preheat oven to 400*.
• In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
• In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
• Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.

Steps:

• Beat egg in large bowl.
• Add orange juice,applesauce and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix until moist.
• Gently fold in shredded carrots, zucchini and raisins.
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 20 minutes at 400°F.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
• Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
• Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

Steps:

• In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks.
• Preheat the oven to 170°C/340°F.
• In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.
• Mix baking powder and flours and add to the egg mixture. Stirr until just combined.
• Now fold in the apples and pour batter into prepared muffin pan.
• Bake for about 30 minutes.