Healthy Apple Carrot Zucchini Muffins
Packed with fruits and veggies, these apple carrot zucchini muffins are surprisingly moist and delicious. An easy one-bowl, 45-minute recipe that makes a great grab-and-go breakfast.
Servings: 12 muffins
Calories: 161kcal
Ingredients
- 2 ¾ cups oat flour Use gluten-free ones if needed (160g)*
- 1 tablespoon baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon baking soda
- ½ cup shredded carrots freshly shredded preferred
- ½ cup shredded zucchini
- ½ cup shredded apple
- ½ cup applesauce unsweetened preferred
- ½ cup maple syrup or other liquid sweetener
- ¼ cup cashew butter or other nut/seed butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 220C/430F. Lightly grease or line a 12-hole muffin pan with muffin liners.
- In a large mixing bowl, combine together oat flour, baking powder, cinnamon powder, and baking soda.2 ¾ cups oat flour , 1 tablespoon baking powder , 1 teaspoon cinnamon powder , ½ teaspoon baking soda
- Then, add in the rest of the ingredients. Mix until everything is well incorporated. The batter will be thicker than regular muffin batter.½ cup shredded carrots , ½ cup shredded zucchini , ½ cup shredded apple , ½ cup applesauce , ½ cup maple syrup , ¼ cup cashew butter , 1 teaspoon vanilla extract
- Spoon batter into each muffin hole about ¾ of the way full.
- Bake for 10 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes. Insert a toothpick down the muffins to check for doneness. They are done baking when the toothpick comes out fairly clean with a few moist crumbs clinging.
- Let muffins set in the pan for a couple of minutes, then transfer them to a cooling rack to allow them to cool down further. Your muffins are ready to be enjoyed!
Notes
*Oat flour - Make your own at home by blending rolled or quick oats in a high-speed blender until they are finely ground.
Helpful tips
- Weigh out ingredients – This ensures accuracy. If using measuring cups, use the scoop-and-level method rather than scooping flour directly from the bag or packing it into the cup.
- Texture of batter – Batter will be thicker to account for the moisture released from the fruits and veggies during baking.
- Adjust sweetness to taste – These muffins are lightly sweet. For sweeter muffins, add 1-2 tablespoons of granulated sweetener.
- Be careful not to overbake – These lower-fat muffins dry out easily. Muffins are done baking when a toothpick inserted down the middle comes out clean.
Nutrition
Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 176mg | Potassium: 195mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg
