[Recipe] Apple Carrot Zucchini Muffins

I’ve been baking…

It’s that Pinterest trap: you notice a good-looking recipe (apple carrot muffins) that gives you an idea for a modified version (apple carrot zucchini muffins), and you start searching for someone who’s made that specific creation so you can take note of their measurements, and before you know it you’ve been searching Pinterest for 2 hours, you forgot all about the laundry that’s been sitting in the dryer for 45 minutes, AND you’re starving. It’s the Pinterest trap. Happens every time.

After spending way too much time comparing recipes on Pinterest, I finally came up with a hybrid of my own that (thank god) turned out really well. These muffins are light, sweet but not too sweet, and full of fun textures thanks to the boatload of grated fruits and vegetables that are crammed in.

102814 big Muffins

For some reason that I simply CANNOT comprehend, Andrew hates carrots, and even he liked these. Success!

Apple Carrot Zucchini Muffins

Makes 12 muffins (or 11, if you eat as much batter as I did)

INGREDIENTS

1 1/2 cups flour*
1/2 cup sugar
1 t cinnamon
1 t baking soda
1 t salt
1/2 t baking powder
2 eggs
1/4 cup coconut oil
1/2 t vanilla
4 carrots, grated
1 apple, grated
1/2 zucchini, grated

*I used whole wheat flour, but you could easily substitute your favorite Gluten Free flour; just add 5-10 minutes to the total baking time.

INSTRUCTIONS

1. Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.

2. In a large bowl, combine the dry ingredients: flour, sugar, cinnamon, baking soda, salt and baking powder. Whisk to fully incorporate.

3. In a medium bowl, combine the eggs, oil and vanilla. Whisk well. Then add the grated carrots, zucchini and apple. Mix well.

4. Add the wet mixture to the dry mixture, all at once. Fold until just incorporated.

5. Spoon or pour the batter (it will be thick) into muffin wells, filling each one at least 3/4 full. I was able to fill 11 muffin cups, but I would have had 12 if I hadn’t eaten so much batter!

6. Bake for 10 minutes at 400, then reduce the oven temperature to 350 and bake for 10 more minutes. Muffins are done when a toothpick inserted into the center comes out clean.

7. Let muffins cool in the pan for 10 minutes before transferring to a wire cooling rack. Enjoy!

102814 cooling rack

102814 sliced muffin

Amy

Question: What have you been baking lately?

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