Healthy Carrot Zucchini Muffins

qotw13's Note:

I think this came from allrecipes.com, but I don't remember for sure. This is yet another recipe I haven't tried, but plan to whenever I get a food processor to shred the carrots.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1/4 cup canola oil
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup applesauce
• 1 cup carrot, grated
• 1 cup zucchini, grated
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 400*.
2. In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
4. 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.

Reviews

[Sage]

These were perfect; we loved them; thanks so much for this keeper.
Rita

[Linorama]

We like this delicious and healthy muffin! In order to make it vegan, I used a flax egg. I then made minor changes to suit my taste -- measured the cinnamon on the scant side, and followed Lalaoula's lead and reduced the brown sugar to 1/4c. Loved it! Next time I will increase the salt a little. I got 12 not-too-sweet muffins from the batch and think they'd be great with a cup of tea or even to accompany a bowl of soup. Thanks for the recipe!

[13guppies]

My new favorite muffin!