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How To make Carrot Or Zucchini Muffins
1 1/2 c Whole-wheat flour
1 t Salt
1 1/2 t Baking soda
1 t Cinnamon
1/2 t Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 T Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
How To make Carrot Or Zucchini Muffins's Videos
Carrot and Zucchini Muffins ( Vegetable Muffins)
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Carrot and Zucchini Muffins
Gluten Free Carrot, Zucchini & Apple Muffins
Gluten Free Carrot, Zucchini & Apple Muffins. These are a very moist tasty muffin!
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Gluten Free Carrot, Zucchini & Apple Muffins:
Pre-heat Oven 375*
2/3 Cup Vegetable Oil
2 large Eggs
2/3 Cup Sugar
1/2 Cup Brown sugar, packed
1 tsp vanilla extract
2 Cups Bob's Red Mill Gluten Free All Purpose Flour
1 tsp Xanathan Gum
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp ground cinnamon
1 ¼ Cups finely shredded unpeeled zucchini
½ Cup finely shredded peeled carrot
¼ Cup Finely shredded peeled Apple
(or any combo of the above fruit/veggie ~ You need 2 cups total)
½ Cup Chopped Walnuts (Optional)
Spray with Cooking Spray and lightly flour (Gluten Free) 12 muffin cups. Heat oven to 375°.
In a KitchenAid, beat the oil with eggs, sugars, and vanilla extract.
Add the dry ingredient to the KitchenAid Bowl and mix just until blended. Fold in the shredded Carrots, Zucchini and Apples. Then fold in the Walnuts
Fill muffin cups about 3/4 full. I use an Ice Cream Scoop to make the muffins even size.
Sprinkle with Cinnamon & Sugar
Bake for 25-30 minutes. Or until Toothpick inserted in the middle comes out clean.
Remove from the Muffin tins and cool on a wire wrack.
These Freeze wonderfully in a Ziplock bag or Container.
I keep mine frozen until I'm ready to have one. Takes about 20 seconds in the Microwave to defrost.
ENJOY!
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Canon PowerShot SX230 HS
Editor:
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Savory Zucchini Carrot Muffins
This savory carrot and zucchini muffin recipe will not disappoint. It's an easy and fresh recipe, perfect for this summer! Get the full recipe here:
Carrot Zucchini Muffins Recipe - RKC
Carrot Zucchini Muffins
These muffins are healthy, delicious, moist and flavorful. My family loves these muffins. Perfect for grab and go breakfast. Must try!
#CarrotZucchiniMuffins #HealthyMuffins #WheatMuffins #GrabnGoBreakfast #CarrotMuffins #ZucchiniMuffins #BreakfastRecipe
Ingredients
* 3/4 cup brown sugar
* 2 1/2 cups wheat flour
* 1 1/2 tsp cinnamon powder
* 2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup shredded desiccated coconut
* 1/2 cup chopped walnuts or pecans
* 1 cup grated zucchini
* 2 cups grated carrot
* 1/2 cup unsweetened applesauce
* 1/2 cup maple syrup
* 3 large eggs
* 1/2 cup vegetable oil
* 1 tsp vanilla Extract
Instructions
1. Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined and keep it aside.
3. In a large mixing bowl, stir together the oil, apple sauce, maple syrup, egg, and vanilla extract.
4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
5. Add the zucchini, carrot and stir gently until just distributed.
6. Fill each cup in the mini muffin pan approximately 3/4 full.
7. Bake 30 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan and then transfer to a cooling rack and cook for 15 minutes.
Recipe Note: Makes 20 muffins with this Measurements.