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Christine

Zucchini Banana Carrot Muffins

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Servings: 1 dozen
Ingredients Method

Ingredients
  

  • 2 Tbsp. butter melted
  • 1/4 c. brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/3 c. applesauce
  • 1/2 c. mashed banana
  • 1/2 c. finely-grated carrots peel it first
  • 1/2 c. finely-grated zucchini peel it first
  • 1/2 c. white flour
  • 1/2 c. whole wheat flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon

Method
 

  1. Preheat oven to 350 and line a 12-cup muffin tin with cupcake papers.
  2. In the bowl of an electric mixer, cream together melted butter, brown sugar, egg, vanilla, applesauce and mashed banana. Add grated carrots and zucchini and mix until incorporated. In a separate bowl, stir together white and wheat flours, baking soda, salt, and cinnamon. Add it to wet mixture and mix just until combined.
  3. Fill paper cups about 2/3 full. Bake for approximately 18-20 minutes or just until a toothpick inserted into the center comes out clean (moist crumbs are good, but doughy is not).