Recipe: Delicious Zucchini Carrot Apple Muffins

Delicious, , healthy, fresh and tasty.

Zucchini Carrot Apple Muffins. Hearty muffins made with zucchini, carrot, and apple make a nice breakfast, a snack, or an on-the-go light meal. These Zucchini Carrot Muffins are a delicious way to sneak in extra veggies. Kids and adults alike love this sweet muffin recipe and you will too!

Zucchini Carrot Apple Muffins Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). You can cook Zucchini Carrot Apple Muffins using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Zucchini Carrot Apple Muffins

  1. Prepare 1 of Apple (finely diced).
  2. Prepare 1 cup of Carrots (shredded).
  3. You need 1 of small Zucchini (shredded).
  4. It's 1/2 cup of Sugar.
  5. You need 1 cup of Splenda.
  6. You need 2 of Eggs.
  7. Prepare 1 cup of Oil.
  8. It's 3 cups of Flour.
  9. It's 1 tsp of Salt.
  10. It's 1 tsp of Baking Soda.
  11. You need 1 tsp of Cinnamon.
  12. It's 1 cup of Chopped Walnuts (optional).
  13. Prepare 1/2 cup of Raisins (optional).

Fill greased or paper-lined muffin cups two-thirds full. In a large mixing bowl, combine all ingredients except eggs and oil. Whisk eggs and oil in another large bowl to blend. Grate zucchini using a grater or food processor.

Zucchini Carrot Apple Muffins instructions

  1. Preheat oven to 350°F, line muffin tin(s) with cupcake liners, set aside.
  2. In a medium bowl, mix together sugars, oil and eggs..
  3. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Slowly add sugar/egg mixture to flour mixture. Batter will be very thick. If mixture is too dry, add another egg..
  4. Mix in apple, zucchini, carrot, walnut and raisins..
  5. Fill muffin tin 2/3 full..
  6. Bake for 20-25 mins or until toothpick inserted in middle of muffin comes out clean and muffins are golden brown..
  7. Cool muffins on a cooling rack, store in an air tight container.

In a large bowl, whisk together the sugar, oil, salt, and egg. In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks. In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.