Zucchini Carrot Muffins

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This is a make ahead and freeze type recipe. Nice to have in the freezer. Grab and go type breakfast. It will thaw on the way to work and can be warmed in the microwave.

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  • 12

Ingredients

  • 2 Cups Flour
  • 1 Cup Brown sugar
  • 2 1/2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1 tsp. Ground nutmeg
  • 1/2 tsp. Salt
  • 1/4 cup Oil
  • 1/4 cup Unsweetened applesauce
  • 1/4 cup Plain or vanilla nonfat yogurt
  • 1 Egg
  • 1 cup Shredded zucchini
  • 1 cup Shredded carrots
  • 1 tsp. Vanilla

Preparation

Step 1

Assembly Directions:

Preheat oven to 350 degrees. Grease muffin tins or use paper liners. In a large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until ingredients are thoroughly mixed. Add remaining ingredients and stir until all ingredients are combined but do not over mix. Fill muffin cups 2/3 to 3/4 full. Bake in preheated oven for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Freezing Directions:

Allow to cool completely. Place muffins on a baking sheet and place in freezer until solid. Remove from tray and place in a freezer bag. Seal, label and freeze.

Serving Directions:

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