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Whole Wheat Zucchini and Carrot Muffins

 

Yields:  about 12 muffins      Prep Time:  15 minutes       Total Time:  35 minutes

 

Zucchini and carrots come together with whole wheat flour, adding vitamins A, B and C, fiber as well as a fluffy texture to these deliciously sweet and healthy muffins.

 

Ingredients

1 cup shredded zucchini

1/2 cup shredded carrots

2/3 cup cane sugar

2 eggs

1/4 cup coconut oil

2 teaspoons pure vanilla extract

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon baking powder

 

 

Directions

1. Preheat oven to 375 degrees Fahrenheit.

 

2. Using the smaller side of a box grater, grade the zucchini and carrots (about 1 whole zucchini and 1 medium carrot).  Squeeze the zucchini in your hands over a bowl to remove the excess water.

 

 

3. Place zucchini, carrots, eggs, coconut oil and vanilla in a large bowl.  Mix ingredients until well combined.

 

4. In a smaller bowl, combine whole wheat pastry flour, baking powder, baking soda and salt. 

 

5. Slowly incorporate dry ingredients into wet ingredients.  Mix well.

 

6. Line a muffin tin with muffin liners and fill muffin cups about 3/4 of the way full.  Bake at 375 degrees for about 14 – 16 minutes until muffins are cooked through.

 

 

7. Remove from oven and muffin tin and let cool.  Store at room temperature for 3 days, or longer if stored in refrigerator or freezer.

 

 

My gardening skills have about 3 years of experience, and to this day, I still have never been absolutely overloaded in a particular vegetable.  Meanwhile, my mother-in-law is one of those people who is handing her garden abundance out to friends, family and neighbors.

 

Lucky for me, I happen to be on the receiving end of so much zucchini. 

 

Zucchini quiche, zucchini soup, zucchini treats and now, zucchini muffins.  These little guys even had an extra dose of veggies from using shredded carrots!  There is no observable texture difference from the added zucchini and carrots.  In fact, they really blend in perfectly to the rest of the muffin.

 

 

I used only coconut oil, a healthy and heat stable fat that really adds just the right amount of moisture in combination with the shredded veggies.

 

I have been grabbing them as my breakfast before we leave the house.  For some reason, probably because of the lack of hard schedule, we can’t seem to get out of the house until after ten on these summer mornings.  

 

 

By the time I get everyone fed the first round of breakfasts, I have just enough time to get some necessary things done, and then it’s time for breakfast number two.  Unless of course I can get us out of the house before then.  If I can grab something, I save us from having to stick around for breakfast number two.  Yes, I know two (OK, sometimes three) breakfasts sounds ridiculous, but that’s what these lazy summer mornings give to us.

 

 

Equally, I like to have snacks that have some element of fruits or veggies, because those are the food groups that are hard to have on the run.  Crackers and chips are easily accessible and travel well, whereas healthier treats are a little harder to find.  So, any time I can bring a healthy muffin with me, I’m on board!

 

Pin it on Pinterest!

 

 

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