Zucchini Carrot Muffins
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby.
-Loretta Baline, South Burlington, Vermont
Reviews
Best muffins ever! After reading the reviews I grated the apple, cut the sugar back to 1 cup, substituted plain Greek yogurt for the oil, and used walnuts instead of the almonds. Delicious! Everyone loved them, even my picky eater grandson. This is definitely my new favorite muffin especially now my zucchini are producing.
I rate these as excellent. I had a little extra zucchini grated so I added some raisins to take up some of the moisture which was an excellent choice. Also I love spice so added extra cinnamon and I also put sugar and nuts on top as recommended by someone else. These turned out to be very moist and flavorful. A good way to use up my extra zucchini and carrots.
These muffins are fabulous and delicious; very moist and flavorful, and a hit with my granddaughter. These will be a staple in my house. I'll try the next time with half the yogurt. Great recipe!
This is, by far, my favorite muffin recipe! My family loves these muffins. They are healthier than most muffins and taste incredible. I had no issues with dryness. Along with other reviewers, I grated the apple. I also used pre-shredded (store bought) carrots which are a little thicker than hand shredded. To compensate, I put the carrots in the microwave during recipe prep with a teaspoon of water, and microwaved for 50 seconds. This gave the carrots a head start and kept them moist. I followed the recipe with the following exceptions: • I used chopped walnuts in place of almonds • I sprinkled turbine sugar on the top of the muffins (before baking) to give them a little extra sweet and crunchy on top • I sprinkled a few walnuts on top (before baking) Thank you to Loretta Baline for sharing your recipe!
I made no changes to the recipe except to omit the nuts due to allergies. Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand. I overfilled my muffin cups and got 12 full size, plus a dozen mini muffin size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes. These are great the day of, but they also freeze well.
I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Followed the suggestion about yogurt and used half yogurt, half vegetable oil. Used a mix of gluten free flour and almond flour. Also added more vanilla, per one reviewer. Really great-tasting muffins!
I love these muffins! I grate the apple instead of chopping them. I also tried this time to cut back the sugar to 1 cup and they are still plenty sweet. I also used 5% fat plain greek yogurt instead of oil. Can't tell they are any healthier based on taste! Just as delicious, and a lot less calories. MFP says only 150cals per muffin instead of 250. Oh I also added a couple shakes of ground cardamom. Cannot say how much I love these muffins.
I just now made these and they were fabulous! Thank you!
My three year old grandson loves these muffins...and so does grandpa! It's a delicious recipe to "sneak" in some veggies!
Great recipe! A Keeper! The only changes I might make are to grate the apple and use toasted walnuts instead of the almonds. Will make this again and again!