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Carrot and Zucchini Muffins Recipe

Carrot and Zucchini Muffins ingredients

  • 1/4 c. canola oil shopping list
  • 1/2 c. brown sugar shopping list
  • 1 egg shopping list
  • 3/4 c. applesauce shopping list
  • 1 c. grated carrots shopping list
  • 1 c. grated zucchini shopping list
  • 1 c. all-purpose whole wheat flour shopping list
  • 3/4 c. all-purpose flour shopping list
  • 2 t. baking powder shopping list
  • 1 t. cinnamon shopping list
  • 1/2 t. ground nutmeg shopping list
  • 1/2 t. salt

How to make Carrot and Zucchini Muffins

  • Preheat oven to 400F
  • In a large bowl, whisk together oil and sugar.
  • Beat in egg, then applesauce.
  • Stir in carrots and zucchini.
  • In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
  • Fold dry ingredients into wet, until just mixed.
  • Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.

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