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Ingredients
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/2 cup |
| oatmeal: 1/2 cup |
| light brown sugar (packed): 1 cup |
| salt: 1 tsp |
| baking powder: 2 tsp |
| ground cinnamon: 2 tsp |
| ginger (minced): 1 tsp |
| ground cloves: 1/4 tsp |
| eggs: 2 |
| vanilla extract: 2 tsp |
| carrots (grated): 1/2 cup (grated) |
| zucchini squash (grated): 1/2 cup (grated) |
| orange zest: 1 tsp |
| sweetened applesauce: 1 cup |
| crushed pineapple: 1/2 cup |
| coconuts (shredded): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| pecans (chopped): 1/4 cup |
Carrot Zucchini Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
15 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease muffin pans.
- In a large bowl combine flours, oatmeal, brown sugar, salt, baking powder, cinnamon, ginger and cloves.
- Stir in raisins and nuts.
- Set aside.
- In another bowl beat eggs until frothy, stir in vanilla, carrots, zucchini, orange peel, applesauce, pinapple and coconut.
- Pour egg mixture into dry mixture and stir until just combined.
- Do not overmix.
- Put into greased muffin pans.
- Bake at 350 degrees for 25 minutes.