TROPICAL ZUCCHINI CARROT MUFFINS
Super scrumptious way to use up the summer zucchini harvest.
Provided by bran
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
- Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 22.2 g, Cholesterol 27.9 mg, Fat 1.4 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 220.6 mg, Sugar 7.2 g
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Arian Blair
[email protected]These muffins were a disaster! They were dry and crumbly. I followed the recipe exactly, but they still turned out terrible.
Sean mpofu
[email protected]These muffins were a bit too sweet for my taste. I would recommend using less sugar next time.
Phayo Nkambule
[email protected]I love these muffins! They are so moist and flavorful. I have made them several times and they always turn out great.
ImDragon212
[email protected]These muffins were easy to make and turned out great! I used whole wheat flour and they were still moist and fluffy. I will definitely be making these again.
Arianna Fickey
[email protected]These muffins were delicious! I made them for my family and they were a hit. The muffins were moist and flavorful, and the zucchini and carrots added a nice sweetness. I would definitely recommend this recipe to others.