Healthy Zucchini Carrot Muffins
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea or kosher salt
- 3/4 tsp cinnamon
- 1/2 cup coconut, date, maple or cane sugar
- 1 tbsp orange or lemon zest
- 1/2 tsp vanilla extract
- 1 large egg, lightly beaten
- 1 - 1 /4 cups unsweetened vanilla almond, skim or soy milk — start with 1 cup and then you will see if you need to add more to get the right consistency for your muffin batter
- 1 cup shredded or spiralized zucchini, then, chop up a little
- 3/3 cup shredded carrots, chopped up a little
- 1/4 cup applesauce – I use baby apple sauce because it is much smoother
- 2 tbsp melted and cooled coconut oil or any oil of choice
Instructions
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1.Preheat oven to 375 degrees, line a muffin pan with foil or paper liners
2.In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Set aside.
3.In a medium bowl, add carrots and zucchini along with the beaten egg, zest, almond milk, vanilla extract, oil, and apple sauce. Stir gently.
4.Add the wet ingredients to the flour mixture mix gently and with a rubber spatula. Make sure you scoop all the way to the bottom of the bowl the get all the dry ingredients mixed in.
5.Let batter sit for 5 minutes but no longer. Stir once and very gently.
6.With an ice-cream scoop, fill 12 muffin cups.
7.Bake for about 17 to 20 minutes. Turn pan around after about 10 minutes for even baking. When lightly browned on top, take out and test with a wooden skewer; there should be dry crumbs on the skewer when ready. Keep in pan for about 10 minutes, remove muffins and let cool on a wire rack.
Recipe Note: Sprinkle a little powdered sugar on top of the muffins for a yummy dessert. Enjoy!