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Zucchini Apple Carrot Muffins


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  • Author: She Likes Food
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Vegetarian

Description

These Zucchini Apple Carrot Muffins are packed with fruit and veggies making them a healthy and delicious snack for your child!


Ingredients

Scale
  • 2 1/3 cup white, whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup melted coconut oil, use refined if you don’t want any coconut taste
  • 1 cup unsweetened applesauce
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated apple
  • 1/2 cup packed grated zucchini
  • 1/2 cup packed grated carrot

Instructions

  1. Pre-heat oven to 350 degrees F. Line a muffin tin with liners, or spray with cooking spray and set aside. Chop the grated zucchini, apple and carrot into small pieces (optional) and place them into a clean dishtowel and squeeze out all the water that you can.
  2. Add all the dry ingredients to a medium sized bowl and mix.
  3. To a large bowl, add the coconut oil, applesauce, and coconut sugar and mix until combined. Next, add the mape syrup, eggs and vanilla and mix again.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined. Add in the zucchini, apple and carrot and mix well.
  5. Use a 1/4 scoop to scoop the mixture into the muffin tins. If you do a heaping 1/4 scoop you should be able to get exactly 12 muffins. If doing less you might get 14.
  6. Bake muffins until a toothpick inserted into one of them comes out clean, 25-30 minutes. Let muffins cool before enjoying.

Notes

Muffins can be stored in an airtight container in the refrigerator or the counter for 4-5 days. They can be frozen up to 6 months.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Kid Friendly
  • Method: Oven
  • Cuisine: American