Tropical Zucchini Carrot Muffins
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 cups
Whole Wheat Flour1 cup
Oat Bran1 tsp
Salt1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Ground Cinnamon1.5 cups
Zucchini (grated and squeezed)1.5 cups
Papaya (mashed ripe)1 cup
Carrot (grated)1 cup
Unsweetened Applesauce1 cup
Honey3 large
Egg2 tsps
Vanilla Extract1 tsp
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour 2 muffin tins
3
Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture
4
Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter
5
Spoon batter into prepared muffin tins, filling each 2/3 full
6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes
7
Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack