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Ingredients
| canola oil - for salads, woks and light frying: 1/4 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| sweetened applesauce: 3/4 cup |
| carrots (grated): 1 cup (grated) |
| zucchini squash (grated): 1 cup (grated) |
| whole wheat flour: 1 cup |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 2 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
Healthy Carrot Zucchini Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400*.
- In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
- In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
- Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.