Saturday, June 26, 2010

Carrot Zucchini Muffins - virtually fat free!

Okay - so excited about these! I have had a hard time getting a healthy, yet moist muffin to work. They always taste okay, but are so dry. I thought these turned out SO good! I took a recipe and changed some things up a bit. My husband even commented on how good they were. My three year old wasn't so much a fan, I think its because of all the chunks in them. But that's how I liked them. These would be a perfect neighbor or friend gift! ENJOY!

1 1/2 C Whole wheat Pastry Flour
3/4 C White Flour
3/4 C Oat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Eggs ( I decided to keep these in, because I took out all other fat, you could use egg substitue or 6 eggs white if you wanted to lessen the fat even more)
1/2 C Canola Oil (I used Crushed pineapple and LOVED IT)
1/2 C Unsweetened Applesauce
2 Tbl Coconut Oil (optional - it just helps bind the muffins a little better) (can be found in the health section)
1 C Plain Yogurt ( I used plain greek yogurt, just to not add so much water, you could use vanilla flavored yogurt to sweeten it even more)
1 C White Sugar ( I only used 1/2 C and you couldn't tell!)
3/4 C Honey (I used 1/2 Agave, or you could nix all the sugar and use 3/4-1 C Agave)
2 tsp Vanilla Extract
1 C Shredded Zucchini
1 C Shredded Carrot
1/2 C Chopped Pecans (Optional)
1/2 C Raisins (optional)

1) Preheat oven to 400. Grease muffin tins
2) In bowl, mix or sift all dry ing. (flours, soda, powder, cinnamon, and nutmeg). In separate bowl beat eggs and oil (or pineapple) and applesauce, yogurt, sugar, honey, and vanilla. Beat well. Slowly mix in dry ingredients. Don't over mix! Huge key in baking muffins or cakes! Fold in Zucchini, carrots, pecans, and raisins. Scoop into tins.
3) Bake 18-20 minutes. Cool 10 minutes in pan, before transferring to wire racks.

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  1. I've been wanting to try these ever since I saw this post, and today a lady at church was giving out zucchini from her garden, so I was VERY glad I'd gotten oat bran and wheat flour at the grocery store already! I used half wheat flour and half white, and then didn't have any oat flour so I used 1/4 C oat bran and 1/2 C more wheat flour to substitute.
    We didn't have any crushed pineapple, so I used regular veg. oil, then followed your advice of half the white sugar. I used a 6-oz thing of vanilla Yoplait for the yogurt, and had a bit extra zucchini and carrots, which I think provided enough extra liquid, because the batter mixed up very nicely, not too runny and not too thick.
    I tasted the uncooked batter for sweetness and it seemed great, so I'm just waiting now for these to come out of the oven...

    ...and they're AWESOME! Super-moist, just sweet enough, and chunky but not overpoweringly so. If you wanted a _treat_ I suppose you could frost them somehow, but I'm not huge on frosting anyway. Maybe a bit of powdered sugar. But I think they're great just like this! Thanks for the recipe!
    Yield: 22 muffins
    Nutritional info as calculated on's Recipe Analysis tool:
    (per muffin)
    175 calories
    5.9 g fat (1.3 saturated)
    3 g protein
    1 g fiber
    14.4 g sugars

  2. YAY! I am so glad they turned out good! I just love them!!!



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