Prep 25 mins
Cook 20 mins
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.
- 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.
These are just perfect. I only review if a recipe is really good (or really bad) and this is definitely worthy 5 stars. I did add some ingredients to suit my needs including toasted coconut, chopped pecans and raisins. I also added more carrot and less zucchini because that is all I had. They were absolutely perfect. Thanks :)
These were perfect; we loved them; thanks so much for this keeper.
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!