Zucchini & Carrot Muffins2014-12-07
- Yield : 12-15 muffins
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Can’t decide between carrot cake or zucchini bread? Next time, try combining the two with this great muffin recipe! This is a sweet yet healthy treat, that’s just perfect to enjoy at any time of the day. As a bonus, it’s a great way to sneak in some veggies without even being able to taste them.
- 2 cups grated zucchini (about 2 medium or 3 small)
- 1 cup grated carrots (about 2 large ones)
- 1/3 cup melted vegan butter
- 1/3 cup applesauce
- 1 cup unbleached sugar
- 2 egg replacers (such as Ener-G)
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- a pinch of salt
- 3 cups whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2-3/4 cup raisins
Preheat the oven to 350ºF. You’ll want to start with your Egg Replacer, and make enough for 2 eggs depending on the instructions on the product container. Mix the “egg” before adding it to anything, then add it to the sugar and vanilla in a large mixing bowl.
After grating your zucchini and carrots, add them to your sugar, “egg”, and vanilla mixture. Even if you end up not having enough veggies for the full measurement, it will still taste just fine. Mix the remaining dry ingredients (flour, baking soda, salt) and spices in a separate bowl and then add them to the wet mixture. After everything is well mixed, add in the raisins.
Line your muffin/cupcake pan with liners, or you may also just grease the pan and go without liners. To scoop the dough I like to use an ice cream scoop because it’s so much easier to get everything into the liners without making a huge mess.
Fill each liner to the top. Then put these in the oven and let them bake for 18-20 minutes, until the tops are just slightly browned. Use the toothpick test to see if they are all done. Allow the muffins to cool before removing from the pan and before serving.
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