Tropical Zucchini Carrot Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Super scrumptious way to use up the summer zucchini harvest. Ingredients:
2 1/2 cups whole wheat flour |
1 cup oat bran |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 1/2 cups grated and squeezed zucchini |
1 1/2 cups mashed ripe papaya |
1 cup grated carrot |
1 cup unsweetened applesauce |
1/3 cup honey |
3 large eggs |
2 teaspoons vanilla extract |
2 lemons, zested |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
2. Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
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