Zucchini Carrot & Applesauce Muffins
We love swapping out oil in recipes and adding in our delicious, nutrient packed Wacky Apple applesauce.
In this recipe, our cinnamon applesauce shines! Loaded with veggies like zucchini and carrot, these muffins aren’t your typical sugary filled sweet treat but you can bet they taste just as delicious!
It’s zucchini season now so, grab some goodies from the farmers market for this recipe and make a batch for your family to devour at home and make an extra batch for a friend or neighbor. 🙂
First, gather your ingredients, a food processor, large bowl and measuring utensils.
Second, mix together 1/3 cup of coconut oil, 1/2 cup of Wacky Apple cinnamon or golden applesauce, and 2 eggs in a large bowl.
Next, put carrots, zucchini and bananas in a food processor and chop fine.
Once chopped and combined pour into the large mixing bowl with your coconut oil, eggs, and applesauce. Then, add in your dry ingredients; 1 cup of whole wheat, 1/2 cup of oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg and 1/4 teaspoon of salt.
Finally, fold in your coconut flakes, if desired, and spoon the batter 2/3 full into your greased or paper lined muffin pan. Bake for 15-18 minutes. Allow to cool 15-30 minutes and then ENJOY!
Zucchini, Carrot and Applesauce Muffins
Ingredients: (Yields 12 muffins)
1 cup of whole wheat flour or sprouted whole wheat flour
1/2 cup of oat flour (just grind up oats in a food processor)
1/3 cup of organic, unrefined coconut oil
1/2 cup of Wacky Apple cinnamon or golden applesauce
2 ripe bananas
1 cup of shredded carrots
1 small shredded zucchini
1 tsp of baking soda
1 tsp of cinnamon
Pinch of ground nutmeg
1/4 tsp of salt
Optional 1/4 cup coconut flakes
1. Pre-heat oven to 375 degrees F.
2. Mix together coconut oil, applesauce and eggs in a large mixing bowl.
3. Put carrots, zucchini and bananas in a food processor and chop fine.
4. Once chopped, pour into mixing bowl with the applesauce, oil and eggs.
5. Stir in dry ingredients: whole wheat flour, oat flour, baking soda, cinnamon, pinch of nutmeg, and salt.
6. Spoon in muffin batter 2/3 full. And bake for 15 minutes.