ZUCCHINI AND CARROT MUFFINS
 

RECIPES

ZUCCHINI AND CARROT MUFFINS

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RECIPES

ZUCCHINI AND CARROT MUFFINS

6 points per serving

I found this recipe on cupcakes and kale chips. The recipe was originally meant to make 24 mini muffins, so I doubled the recipe and made 24 normal sized muffins instead. These were a huge hit with Nick and I. They are pretty healthy for a muffin and are absolutely delicious!

Makes 24 muffins

 

INGREDIENTS

2 cups whole wheat flour

1 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

6 tbsp butter, melted

1 cup honey

2 eggs, beaten

2 tsp vanilla extract

2 cups finely grated zucchini (use the shredding tool on your food processor if you have one)

1 cup finely grated carrot (use food processor for this too if you can)

1 cup raisins

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DIRECTIONS

Preheat your oven to 350*F

Grease your muffin tins and set them aside

In a large mixing bowl, combine flour, cinnamon, salt and baking powder. Stir until all ingredients are well combined.

In another large mixing bowl combine butter, honey, eggs and vanilla extract.

Add your dry ingredients to your wet ingredients, one scoop at a time. If you have an electric mixer, use it. It will speed up the process.

Shred you zucchini and carrots (separately so you can measure them out)If you don’t have a food processor, you can use a cheese grater to shred them. Mix them together with your raisins and fold them into your batter.

Use an ice cream scoop or a cookie scoop to transfer the batter to the greased muffin tins. Each muffin should be filled about 3/4 of the way. I always like to be a bit stingy with the batter and then go back and fill them up if I have batter left over.

Bake the muffins for 15-25 minutes and enjoy!

 

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