Tropical Zucchini Carrot Muffins recipe
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Ingredients
- 2 ½ cups whole wheat flour 1 cup oat bran 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon ground cinnamon 1 ½ cups grated and squeezed zucchini 1 ½ cups mashed ripe papaya 1 cup grated carrot 1 cup unsweetened applesauce ⅓ cup honey 3 large eggs 2 teaspoons vanilla extract 2 lemons, zested 1 teaspoon lemon juice
Nutrition Info
- 105.1 caloriescarbohydrate: 22.2 gcholesterol: 27.9 mgfat: 1.4 gfiber: 3.2 gprotein: 4.1 gsaturatedFat: 0.4 gservingSize: -sodium: 220.6 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Tropical Zucchini Carrot Muffins
Directions
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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.