Muffin Recipes | Zucchini Muffins with Carrot and Banana, Healthy and Low-fat! Check out our awesome homemade muffin recipes.
Low Fat Zucchini Carrot Muffins Recipe
I love making new recipes that I can share with my family. (There are also the utter failures, but I promise to try not to share those with you.) When I was raising my children, from a young age it was tough to get them to eat vegetables. That is one struggle that can be extremely difficult for a parent. After realizing their love for anything that involved the spongey texture of cake, I realized that they were going to love muffins! My spinach muffins that I just adore weren’t a great hit with the kiddos, but they love my Zucchini Carrot Muffins.
These muffins are great for packed lunches because they
Muffin Recipe| Zucchini Carrot
- 3 cups raw grated zucchini (4-6 zucchini, depending on size)
- 2 cups raw grated carrots (3-4 carrots, depending on size)
- 1 ripe banana, mashed
- 1 cup unsweetened applesauce
- 3 beaten eggs
- 1/2 cup sugar
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons canola or vegetable oil
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- Nonstick cooking spray
Supplies You Will Need:
- Mixing Bowl
- Muffin Pan
- Cupcake Liners (optional)
Grate the two vegetables. You will need to peel the carrots first, but do not peel the zucchini. The green part of the zucchini (the skin) has more nutrients than the rest. I recommend buying extra zucchini so you can grate only the parts with skin, but that choice is up to you.
Mash the banana and beat the eggs with a fork.
Combine grated zucchini and carrot, banana, eggs, sugar, flour, salt, baking powder, baking soda, vanilla and lemon juice in a bowl. (The order in which you add these does not matter.) Stir with a fork, or if you prefer, you can use a mixer on low speed for two minutes.
Spray muffin pan with nonstick spray or use cupcake liners. Fill muffin cups 2/3 full with batter. Bake at 350 degrees for 15-18 minutes, until muffin tops are golden.
Allow to cool, then serve. Kids and adults love these muffins. They are great for snacks and packing in lunches, and they freeze well, too. I rarely have enough left to freeze. It is worth making two batches, just to freeze some.
What do you think?
I am hoping that the pictures I took and the instructions clearly show you how to make these great rolls. Please talk to us in the comments if you have any questions or feedback. I would love to hear how yours turn out. Good luck!Pin It so you can come back to it and follow us on Pinterest to get latest project pins.
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