Tuesday, June 26, 2012

Apple, Carrot, Zucchini Muffins

A muffin-top that is actually good for you!

Lets face it, we all try to eat healthy from time to time but when faced with a sweet-tooth it can become very easy to give in and ruin all our hard work. Allow me to introduce you to Apple, Carrot, Zucchini Muffins, not only are they delicious but they are better for you than that tub of ice cream you are having a staring contest with.

These muffins can be used for quick breakfasts or even as a snack! Another great thing about this recipe is that they freeze and thaw well because of the fruit and veggie content.

Heads-up: This may get a little messy but baking is supposed to be messy so have fun with it! As for dishes, one little trick I use in my home is, anyone that wants to eat the finished product has to help clean up (your welcome).

Here is how I make them.


Apple, Carrot, Zucchini Muffins

Ingredients
2 cups flour (wheat or white)
2 cups shredded carrots
1 cup shredded zucchini
1 large apple, cored and cut into small pieces (golden delicious or fuji)
1+1/4 cup sugar
3/4 cup golden raisins
1/2 cup chopped walnuts - click here for proper storage tips
1 teaspoon cinnamon
2 teaspoons baking soda
1+1/2 teaspoon orange zest (make sure to wash the orange before zesting)
1 teaspoon vanilla
3 large eggs
3/4 cup vegetable oil OR
1 cup unsweetened apple sauce

(*I suggest using 1 cup unsweetened apple sauce as a lighter/healthy substitute*)


Instructions

Heat oven to 375°.


Grease and lightly flour 18 muffin cups. I have found that when using paper cups, the muffins stick to them so it is best not to use them for this recipe.


In a large bowl, gently mix together carrot, zucchini, apple, raisins, walnuts and orange peel; set aside.


In a separate large bowl, combine flour, sugar, cinnamon and baking soda.

Combine eggs, oil (or apple sauce) and vanilla; stir into dry ingredients just until moistened (batter will be thick).



Fold in veggie & fruit mixture.


Fill greased muffin cups 3/4 full.


Bake for 20-22 minutes or until muffins test done.


Cool in pan 10 minutes before removing to a wire rack.

See, baking can be fun and you can make things that are delicious and on the healthier side. Kids will love these too thinking it is a cupcake not realizing they are eating fruit and veggies!


Listening to: Brett Dennen - Desert Sunrise 

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3 comments:

  1. Was wondering all in all how many cal in each muffin and also the carbs??

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    2. My recipe is simply a healthier alternative to a regular muffin. The average cake muffin contains 430 Calories; 20g Fat; and 60 Carbs.

      This recipe:
      If made with Apple Sauce 175 calories; 34.5 Carbs; 3.1g Fat

      If made with oil - 250 Calories; 32.9g Carbs; 9.1g Fat

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