Carrot-Zucchini Muffins

By Hklbrries

Ingredients

• 2 cups peeled apples, diced or grated, or diced banana
• 2 cups grated carrot and zucchini
• 1/2 cup sugar or Sucanat
• 2 large eggs, lightly beaten (or 3 egg whites)
• 1/4 cup vegetable oil
• 1/4 cup applesauce
• 2 teaspoons vanilla
• 2 cups flour (1 cup unbleached white plus 1 cup whole wheat or some other combination)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup raisins

Details

Servings 36

Preparation

Step 1

Preheat the oven to 350 F. Grease a muffin tin.

In a large bowl, combine the apples or bananas, vegetables and sugar. Add the eggs, oil, applesauce and vanilla and blend.

In another bowl combine the dry ingredients. Mix the dry ingredients into the wet ones, then add the raisins.

Fill the muffin cups two-thirds full and bake, 10 to 12 minutes for mini muffins or 20 to 25 minutes for regular muffins.

Muffins can be frozen and then defrosted when ready to be consumed.