Carrot Zucchini Muffins
Servings 14 muffins
Ingredients
- 1 1/2 cups shredded zucchini 2 medium
- 1 1/2 cups shredded carrots 3 medium (can add 1-1.5 extra cups of vegetables if desired.)
- 1 1/2 cups sugar or 1 cup honey
- 2/3 cup unsweetened applesauce
- 4 eggs Follow substitution on Flaxseed box to substitute 2 or 3 of the eggs.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour or 3 cups white wheat flour in place of both all-purpose and whole wheat
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
Instructions
- Mix vegetables, sugar, applesauce, eggs and flaxseed with whisk.
- In separate bowl, combine remaining ingredients.
- Add to liquid ingredients and mix until combined.
- Scoop into muffin pans lined with cupcake liners.
- Bake at 350 degrees until done. (Start checking after 20 minutes.) These can also be baked in donut pans or mini muffin pans.
Notes
UPDATE FROM AUTHOR: I made the recipe again, but I used 1 cup of honey for the sweetener instead of agave. (We really didn’t care for the taste of agave. We’ve been trying to eat more local honey to help with allergies, so this covers it!) Then instead of the 4 eggs, I replaced 2 of them with flax seed and water. I also added more applesauce. Instead of 2/3 cup, I used 2 heaping 1/3 cups. So I guess it was almost a full cup. It really helped with keeping the muffins moist. These were the best I’ve ever made them!