Best Zucchini Carrot Spice Muffins Recipes

ZUCCHINI CARROT MUFFINS

Steps:

• 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). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

ZUCCHINI CARROT SPICE MUFFINS

Steps:

• Preheat oven to 350*.
• Squeeze excess moisture from zucchini and apple.
• In a medium bowl, mix together flour, soda, powder, salt and spices.
• In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
• Add zucchini, carrot, apple and pineapple to wet mixture.
• Add dry ingredients. Mix until combined.
• Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
• Bake for 20 minutes (muffins) or 60 minutes (loaves).
• May be topped with cream cheese icing for extra deliciousness!

ZUCCHINI SPICE MUFFINS

Steps:

• Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
• Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
• Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
• Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
• Bake for 20-25 minutes or until tops spring back when lightly touched.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.