Ingredients Archives: shredded zucchini

Healthy Carrot Zucchini Apple Muffins

I am always on the lookout for new muffin recipes, one of my favorite breakfast items and the perfect portable toddler snack. I’ve written about this before on the blog, muffins can be deceptively healthy-looking but loaded with fat and sugar – don’t be fooled by the added fruits and vegetables. I previously created a recipe for Zucchini Apple muffins, and now I’m back from the test kitchen with Healthy Carrot Zucchini Apple muffins – an entirely new and fresh recipe. Oh, and my fiercest food critic, my two-year-old daughter, loves them.

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins – Ingredient List

1 1/2 cups white whole wheat flour
1/2 cup organic cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup old fashioned oats
1/2 cup milk {2 %}
1 egg
1/3 cup coconut oil {or a coconut/canola oil blend}
1 tbsp honey
1 tsp vanilla
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded apple
1 tbsp coconut flakes

Healthy Carrot Zucchini Apple Muffins

I’ve seen a lot of carrot muffin recipes floating around the internet lately and was inspired to create a new spin on my go-to muffin recipe, Blueberry Oat Muffins.

I really enjoy baking with white whole wheat flour – it has essentially the same nutritional value as whole wheat flour, just with a lighter taste. For this particular recipe, I rotate between using a coconut and canola oil blend, and just plain coconut oil. The blend is easier because it doesn’t require melting and I think it produces a moister muffin. Additionally, if you don’t have white whole wheat flour, substitute that for 1 cup whole wheat with 1/2 cup all purpose flour – it won’t taste exactly the same of course, but it works. One last note, I’ve also made these muffins with just 1/3 cup sugar instead of 1/2 cup and while they taste totally fine, I’m sticking with 1/2 cup – I’m only mentioning it incase you are cutting back on sugar, you can modify this recipe to work!

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins

Enjoy,
Anna

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Healthy Zucchini Apple Oat Muffins

Oh muffins, how I adore you. I am always and forever will be tempted by the sight of a delicious muffin. The reason I used the word temptedΒ is because I often don’t allow myself to indulge – on the whole, muffins are loaded with tons of fat and sugar. I know, I know – everything in moderation. While muffins tend to look so cute and innocent seated next to a donut let’s say, don’t be fooled. In order to keep them in my life however, I created a recipe for healthy zucchini apple oat muffins – made with coconut oil, organic cane sugar, whole wheat flour {all-purpose as well}, oats, and fresh zucchini and apple.

What to do with all those apples you’ve been picking, hmm..

Healthy Zucchini Apple Oat Muffins

Coconut Oil Tip: If you plan to use coconut oil, you might need to melt it beforehand. My trick is to place a sautΓ© pan on a burner {I have a gas stove} and turn up the heat for about 15-30 seconds, and turn it off. Have the hardened coconut oil portioned out and place immediately on the hot pan and watch it melt. Once it’s melted, remove from heat. It shouldn’t be really hot, but let it cool and transfer to a measuring cup. Put aside and make sure it is COMPLETELY cooled before mixing with the eggs, but still in a liquid state of course! πŸ™‚

Zucchini Apple Oat Muffins

Combine all the dry ingredients.

Zucchini Apple Oat Muffins

Lightly beat the eggs and combine with the coconut oil. Shred an entire zucchini {renders about 1 1/2-2 cups} and peel, core, and dice an apple – I used an organic Gala.

Zucchini Apple Oat Muffins

The batter will be pretty thick and seemingly dry. In the cooking process, the apple and zucchini will sweat out and release some necessary moisture.

Zucchini Apple Oat Muffins

The finished product after 20 minutes in a 400 degree oven.

Zucchini Apple Oat Muffins

For a healthy treat, these zucchini apple oat muffins are a good option. My entire family enjoys these as an out-the-door breakfast solution or as an afternoon snack – I personally like to savor one of these while I sip my luke warm coffee in the morning πŸ™‚

If you are interested in making a mini version for the kids, 12 minutes in a 400 degree oven should do it. All the recipe specifics are below.

Are you a muffin lover? What are your favorite types?Β 

Anna

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