Are you ready to indulge in a delightful treat that’s both wholesome and irresistibly delicious? Introducing Zucchini Carrot Apple Muffins—a scrumptious blend of fresh produce that will have your taste buds dancing with joy! These muffins are not only a fantastic way to sneak in some veggies but also a perfect snack for any time of day. With just a handful of ingredients and a mere 40 minutes of your time, you can whip up a batch of these moist, flavorful muffins that are sure to impress family and friends. Don’t miss out on this mouthwatering recipe that’s as easy to make as it is to enjoy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 apple, grated
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the grated zucchini, grated carrot, and grated apple. Make sure to squeeze out any excess moisture from the zucchini and apple using a clean kitchen towel or cheesecloth to prevent the muffins from becoming too wet.
- In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, and salt together until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the grated zucchini, carrot, and apple until evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Zucchini Carrot Apple Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Squeeze Out Excess Moisture: Before mixing the grated zucchini and apple into your batter, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This will help prevent your muffins from becoming soggy.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. A few lumps are perfectly fine; overmixing can lead to dense muffins.
- Use Fresh Ingredients: For the best flavor, use fresh zucchini, carrots, and apples. Organic produce can enhance the taste and nutritional value of your muffins.
- Customize Your Muffins: Feel free to add in extras like chopped nuts, raisins, or even chocolate chips for a fun twist on the classic recipe!
- Check for Doneness: Baking times can vary, so keep an eye on your muffins. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They make a perfect grab-and-go snack!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
