I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like.
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
TOP Reviews for Zucchini Carrot Muffins:
I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Followed the suggestion about yogurt and used half yogurt, half vegetable oil. Used a mix of gluten-free flour and almond flour. Also added more vanilla, per one reviewer. Really great-tasting muffins!
Delicious! I omitted the nuts, so that my daughter can bring some to school. They turned out perfectly! Only change i made was to only add 3/4C of sugar and then 1/4C Maple syrup. Figured that would make them really moist and it did!! Now I’m making more, but this time i omitted the almonds (actually forgot it), toasted both the walnuts and the coconut! This is gonna be Earth-shattering delish!!! Oh and I’m gonna top some with maple butter!
Very nice, I made half the recipe. It’s also quite foolproof, I put amounts more or less and still the muffins came out nice. The kids liked them a lot and it’s a great way of putting inside stuff they wouldn’t normally eat (in our case carrots and zucchini….). Next time I’m planning to add some flax seeds. Thank you for sharing this recipes.
These muffins are amazing! I realized after I made them that I forgot the coconut flakes, so I’m sure they’ll be even more amazing the next time I make them!
1/2 c. sugar
2 T. canola oil
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