Muffins

Zucchini Carrot Muffins

Jessica Williams
January 28, 2013
2

I found this muffin recipe, made a couple of changes and it's a winner! I love that it uses honey instead of sugar and that it has an entire cup of both shredded carrots and zucchini. I'm all for sneaking more vegetables into my kid's diets! I also like that it made 2 dozen muffins, instead of just one.

12
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour {I don't buy this, so I just blended oats into a finer consistency}
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce {I used one of the snack cups of applesauce}
1 cup plain yogurt {I used vanilla yogurt}
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 400 degrees. Combine all ingredients starting with the dry items first, then going down the list. Stir in the zucchini, carrots, pecans and raisins just until blended. Bake 18-20 minutes...
See the full directions on my site
Nutritions

Calories
363

Sodium
411mg
17% DV

Fat
13g
20% DV

Protein
7g
14% DV

Carbs
56g
19% DV

Fiber
5g
20% DV
American Snack Baked

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