Squash is starting to grow well locally here in the Mid-Atlantic. We love both yellow squash and zucchini, sautéed, steamed, or raw in crudite. I really wanted to make some breakfast muffins from some local, tender zucchini I was given, but wanted to boost the fruit and veggie content and keep them healthy. These muffins have both carrots and zucchini, whole wheat flour, applesauce, and very little processed sugar.
My kids thought they were yummy and my diabetic husband was able to enjoy them with reckless abandon too! They were the perfect Sunday morning treat with coffee, apricot and banana yogurt smoothies, and some sliced cantaloupe. Enjoy!
Zucchini and Carrot Mini Muffins
1 cup all-purpose flour
2 cup whole wheat flour
¼ cup sugar in the raw (can substitute white sugar)
2 tsp baking powder
½ tsp ginger
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
1 medium zucchini, grated
1 medium carrot, grated
2/3 cup milk
¼ cup brown sugar
1 large egg
¼ cup unsweetened applesauce
3 tbsp canola oil
2 tsp vanilla
¼ cup chopped walnuts
- Preheat oven to 400 degrees. Spray mini muffin tins generously with cooking spray and set aside.
- Grate carrots and zucchini and then squeeze excess moisture out with paper towels.
- Mix dry ingredients together in a large bowl.
- Mix wet ingredients in a medium bowl with a whisk, including grated veggies and chopped nuts.
- Add wet ingredients to dry, be careful not to over mix.
- Divide batter evenly into muffin tins and bake for 12-14 minutes. Cool for about 4 minutes and then remove from tins and enjoy. These are delicious served plain, or with a bit of whipped honey.