zucchini carrot nut mini muffins

Zucchini Carrot Nut Mini Muffins

I wouldn't call these super healthy, but they are on the healthy side, since the recipe incorporates whole wheat flour and oats, which are high in fiber and other essential nutrients. With lots of spices and loads of carrot and zucchini, these really pack a taste punch.

To mix things up a bit, make these muffins in a mini version. If you don't have a mini muffin pan, make them in a regular-sized muffin pan instead.

Prep Time 15 min
Cook Time 25 min
Serves 54 - 56 Mini Muffins
Prep Time 15 min
Cook Time 25 min
Serves 54 - 56 Mini Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
½ cup gluten-free rolled oats (not quick
cooking)
1 cup firmly packed light brown sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon ground nutmeg
1 teaspoon ground ginger
½ cup walnuts, roughly chopped
1 cup grated carrot
1 cup grated zucchini
4 large eggs, lightly beaten
2 cup grapeseed oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup sourwood honey
¼ cup unsweetened applesauce

Instructions

  1. Preheat the oven to 350°F. Grease three mini muffin pans with nonstick cooking spray
    and set them aside.
  2. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, brown
    sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and walnuts. Add
    the carrot, zucchini, eggs, oil, Sourwood Honey, and applesauce. Mix well with a rubber spatula.
  3. Spoon the mixture into the prepared muffin pans, filling each cup about three-quarters
    full.
  4. Bake for 25 minutes, or until the muffins are golden brown and cooked through. To
    check for doneness, insert a toothpick into the center of the muffins. If it comes out
    clean, they are finished baking.
  5. Remove the muffins from the oven and let them cool for 5 minutes in the pans, then
    transfer them to a wire rack to cool completely. Serve the muffins at room temperature.
  6. Store leftover muffins in an airtight container at room temperature for up to 4 days or in
    the freezer for up to 6 months.

Enjoy!