Zucchini Carrot Breakfast Muffins Recipes

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI CARROT BREAKFAST MUFFINS

Zucchini Carrot Breakfast Muffins image

Make and share this Zucchini Carrot Breakfast Muffins recipe from Food.com.

Provided by Serah B.

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons flax seeds, ground, plus 6T water
1/2 cup safflower oil
1 medium zucchini, shredded
1 small carrot, shredded
1 cup prune juice
1/4 cup agave nectar or 1/4 cup maple syrup

Steps:

Preheat oven to 350F Line or grease muffin pan.
In large mixing bowl, whisk together first 8 ingredients.
In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
In a small sauce pan, heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white. Stir into zucchini/carrot mixture.
Stir the wet ingredients into the dry ingredients to make a batter.
Spoon into muffin pan.
Bake for 23 to 25 minutes until tops are lightly browned.

Nutrition Facts : Calories 181.8, Fat 10.2, SaturatedFat 0.8, Sodium 204.3, Carbohydrate 20.5, Fiber 2.4, Sugar 4.2, Protein 3.1

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