Zucchini Carrot Apple Mini Muffins Recipe

Name: Zucchini Carrot Apple Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All-purpose Flour; 1 cup Whole Wheat White Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Cinnamon; 1/4 teaspoons Cardamom; 1/4 teaspoons Nutmeg; 1/4 teaspoons Salt; 1/4 cups Brown Sugar; 1/4 cups Canola Oil; 1/4 cups Unsweetened Apple Sauce; 1 Large Egg; 1 Large Egg Yolk; 1/2 teaspoons Vanilla; 1/4 cups Buttermilk; 1/2 cups Finely Grated Zucchini, Squeezed And Drained; 1/2 cups Finely Grated Carrot, Squeezed And Drained; 1/2 cups Finely Diced Apple; FOR THE OAT CRUMBLE:; 1/2 cups Quick Oats; 2 Tablespoons Butter, Softened; 1 teaspoon Cinnamon

Servings: persons

1/2 cups All-purpose Flour
1 cup Whole Wheat White Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/4 teaspoons Cardamom
1/4 teaspoons Nutmeg
1/4 teaspoons Salt
1/4 cups Brown Sugar
1/4 cups Canola Oil
1/4 cups Unsweetened Apple Sauce
1 Large Egg
1 Large Egg Yolk
1/2 teaspoons Vanilla
1/4 cups Buttermilk
1/2 cups Finely Grated Zucchini, Squeezed And Drained
1/2 cups Finely Grated Carrot, Squeezed And Drained
1/2 cups Finely Diced Apple
FOR THE OAT CRUMBLE:
1/2 cups Quick Oats
2 Tablespoons Butter, Softened
1 teaspoon Cinnamon

1
Preheat oven to 350u00b0F. Grease mini muffin tin with nonstick spray.
2
Mix all the dry ingredients together in a large bowl (flours, baking powder, baking soda, spices, and salt).
3
In a separate bowl, whisk the wet ingredients (sugar, oil, applesauce, egg, egg yolk, vanilla, and buttermilk).
4
Pour the wet ingredients into the dry. Mix with a rubber spatula till it's just well combined. Do not over-mix as it may make the muffins tough. Fold in the zucchini, carrot and apple.
5
Divide batter evenly into the muffin tin. I like to use a medium-sized cookie scoop to make this step faster.
6
Mix the oat crumble ingredients together with a fork or fingertips. Sprinkle the oat mixture on the tops of the muffins and push them in slightly to make it stick.
7
Bake for 12 minutes or until an inserted toothpick comes out clean. Cool in pan for 5-10 minutes before moving them to a wire rack to cool completely.
8
Keep in an airtight container in the fridge for up to 4 days.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cups All-purpose Flour, 1 cup Whole Wheat White Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Zucchini Carrot Apple Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Carrot Apple Mini Muffins

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