I actually found these muffins on another site, and I just knew I needed to add my own twist to them. And I even managed to make them even healthier and pack more veggies into it. To start simply mix all the dry ingredients together. I don't sift them or anything like that. Simply dump them in a bowl and mix away. Feel free to lessen the amount of sugar, or use a sugar substitute.
Now, you may notice there aren't any nut or oat chunks in my dry mix. I actually take the time for one more little step. I place my oats and nuts into a mini chopper, or food processor, and lightly chop them up. I personally don't like the texture of the whole oats and nuts in my muffin. You can also use just about any nut you have on hand. I've used walnuts, almonds, and pecans. All are very good. I would stay away from peanuts though, as they have a much stronger flavor.
Now mix the wet ingredients. Here you'll notice a very pale, eggy color. This is because I used applesauce in this batter, not apple butter. My favorite thing to do is to add both applesauce and apple butter. They each have their own unique flavor and really help to sweeten the muffins. Next grate your veggies. Use a hand grater or a food processor. My tip to you if using a food processor is to grate using your grater, but then to chop it up a bit more with your blade, just for 3 seconds or so. I've noticed the grated pieces can be a little on the larger side.
Yes, all those veggies go in the muffins! Can you believe that? Your family is sure to get their veggies for the day. Mix in the veggies and the raisins to your wet mixture. You'll end up with a goopy mixture that looks like this:
Your almost done! Add the dry ingredients into the wet veggie mix. I just use good ol' fashion elbow grease, but a mixer would work fine as well. I normally add the dry ingredients about half at a time. This way I know everything is incorporated very well.
Once your dry mixture is incorporated, spoon your batter into greased muffin tins. Now the first time I made these I tried to use paper muffin cups. Boy do the muffins stick to the cups! I really recommend just spraying the tin and adding the batter. (Which is what I've done ever since,and it works perfectly) I get about 24 muffins every time I make these, and fill the cups about 2/3 full.
Bake the muffins for about 20 minutes in a 350 degree oven. Test with a toothpick, when they are done a toothpick should come out clean. Cool on a wire rack, or enjoy warm. These are great plain or with a touch of spray butter! Now, here comes the recipe. You have made it this far--so don't run away when you see the ingredient list. Chances are you have most, if not all, of them in your pantry!
Zucchini Carrot Muffins
adapted from EatingWell
1/2 Cup Oats
1/4 Cup Walnuts, chopped
1 1/2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
1 1/2 Cup Sugar
1 Tbsp Baking Powder
1 1/2 Tsp Cinnamon
1 Tsp Salt
2 Large Eggs
3 Large Egg Whites
1/2 Cup Apple Sauce or Butter
1/4 Cup Canola Oil
1 Cup Grated Zucchini
1 Cup Grated Carrot
2/3 Cup Raisins
Preheat your over to 350 degrees. Spray your muffin tin with non stick spray. Combine all dry ingredients in a medium bowl. Be sure to really incorporate all the ingredients. In a large bow, combine the eggs, applesauce or apple butter, . Grate your zucchini and carrots, if you have not already. Then mix the zucchini, carrots and raisins into the wet mixture.
Combine half of the dry ingredients with the wet ingredients. Fully incorporate the two together, then mix in the remaining dry ingredients. Spoon into greased baking tin, about 2/3 full. Bake for approx. 20 minutes or until toothpick can be inserted and come out clean. Remove from tin and cool on a wire rack.
Freezer Meal-- After baking flash freeze on a baking sheet. Transfer to freezer bags. To Eat: Take out to thaw, or heat for 30 - 40 seconds in the microwave.
Calories-- 120 Fat-- 3g Carbs-- 21g Sugar-- 12g Protein-- 3g
* Nutritional Info will vary. Depends on brands and ingredients used.