My 1.5 yo daughter and I made these muffins. They are wonderful! I made only a half batch. I omitted the almonds and did equal parts carrot and zucchini. I decreased the oil by two tablespoons (remember I am making a half batch), and added 1 T almond butter and 1 T applesauce. I also decreased the sugar 1/2 cup instead of 3/4. Just to make give it a bit of extra nutrition power I added 3 T toasted wheat germ. YUM!
yumyumyum! I try not to rate a recipe when I have changed everything about it, but I really feel like this recipe is pretty versatile. I used what I had on hand, trying to stay as true to it as possible. (for me!) I had frozen 3 cup packages of mixed shredded squash,zucchini and carrots from last fall and was looking for a way to use them up! One of these baggies, + a finely chopped apple fit the recipe perfectly! I didn't have cinnamon but I had apple pie spice so I used that, and I did not have vegetable oil so I used melted coconut oil. I also did not have almonds so I used walnuts. I also used a mixture of all purpose and whole wheat flour. Awesome!!!! Warm from the oven, they are fantastic! We will see what happens to the texture and flavour when they are completely cooled. I reserved one star just in case they become "meh" :)
These muffins are amazing! I realized after I made them that I forgot the coconut flakes, so I'm sure they'll be even more amazing the next time I make them!
I used half the carrots (I was a little short) & doubled the zucchini in its place; added 1 mashed banana I needed to use up & reduced the sugar by 1/4 cup. I also shredded the apple, since I was already shredding everything :) I didn't have the nuts or the orange zest this time. This yielded 12 full muffins & 1 loaf pan. They were excellent, moist & a beautiful warm brown. This is a great way to sneak in some veggies! I'll be making these again, thanks for sharing.
I love this recipe! I also changed it a little as I wanted less fat and sugar. I also didn't use carrots because I had a glut of zucchinis from the garden, so just exchanged the carrots for those. <br/>Zucchini Carrot Muffins <br/>3 cup shredded zucchini <br/>1 cup chopped peeled apple <br/>3/4 cup flaked coconut <br/>2 teaspoons orange zest <br/>2 cups all-purpose flour <br/>1/4 cups sugar <br/>1 tablespoon ground cinnamon <br/>2 teaspoons baking soda <br/>1/2 teaspoon salt <br/>3 eggs, lightly beaten <br/>1/4 cup vegetable oil <br/>1/2 cup apple sauce <br/>1 teaspoon vanilla extract <br/>That is the recipe I used. By adding the 1/2 cup of apple sauce that made it sweet enough with out having to add extra sugar, and it eliminated 2/3s of the oil content. This made the fat content 5g and the sugars 5g as well. <br/>Thanks for a great recipe :)
Awesome!! Love the texture and flavor. I used whole wheat flour. I also used coconut oil instead of vegetable oil. So really I just made some little healthy substitutions and did not set out to alter the recipe LOL. Still turned out delicious even with these little modifications! I've made these several times and sometimes I don't have enough carrots, or enough apples, so I just kind of make up for it by adding extra of another fruit/veggie, just as long as I get to 4 cups. Also, I don't always have the coconut. They still always turn out awesome. A tablespoon of cinnamon really goes well with the apples, carrots, and zucchini.
These were great! I added some flax seed meal, brewer's yeast and chia seeds to up the nutrition. I thought they were absolutely delicious and will definitely be making them again. I grated the apple in, since I had the grater out. There was a TON of vegetables/fruit to be mixed it. I love it!
Great concept. I changed a lot to make it low calorie, but this was a great diving board~ thanks!
These were fun to make with my 5 year old. The kids loved them and couldn't stop asking for more. Used pecans instead of almonds.
Just made these with my 3 year old "helper" :) and they make the house smell so great! This seems to be a very nice and adaptable recipe, since many people have enjoyed them as posted, and I made a number of personal adjustments, and found them to be very nice and yummy! I can't wait to let the kids try them! For those who may be interested, I used 3/4 C whole wheat flour, 1/4 C spelt flour, 1/2 C almond flour, 1/2 C quinoa flakes 1/2 tsp Xantham Gum. I also added 2 Tbsp each of oat bran and ground flax. As well, I reduced the sugar to 1 C (2/3 brown, 1/3 white), and reduced the oil to 1/4 C with 1/2 C apple sauce. I'm not an orange fan, so I skipped the orange zest, and also forgot the chopped nuts (but I think they'd be really nice). I probably was generous in my measurements of the zucchini, carrots, and apple (as I just used the whole thing - 1 sm zucchinin, 2 med carrots, 1 med apple). All together this gave 2 dozen smallish muffins (only filled muffin papers about 3/4 full), plus 6 mini muffins. They were done in about 16 minutes.