Zucchini Carrot Apple Muffins
Info
SERVINGS: 10-12
PREP:
10 min
COOK:
25 min
TOTAL:
35 min
INGREDIENTS
-
3/4 cup shredded zucchini (excess water removed)
-
1/2 cup shredded apple (excess water removed)
-
1/2 cup shredded carrot (excess water removed)
-
4 Tbsp butter, melted
-
1/2 cup sugar
-
1/4 cup applesauce
-
2 eggs
-
1 tsp vanilla
-
1.5 cup white whole wheat flour
-
1/2 tsp baking soda
-
1/2 tsp baking powder
-
1 tsp cinnamon
-
1/2 tsp ginger
INSTRUCTIONS
- Mix first 8 ingredients in a large bowl and stir until well combined.
- Add remaining ingredients and stir until just mixed. Batter will be very thick. Stir well to ensure all flour is mixed in.
- Scoop into greased or lined muffin tins.
- Bake at 375 degrees F for 20 minutes or until toothpick inserted into center comes out clean.
NOTES
Measure the zucchini, apple and carrots AFTER you squeeze the water out of them. I used 1 medium large zucchini, one large apple and 8-10 baby carrots.