Tropical Zucchini Carrot Muffins

Tropical Zucchini Carrot Muffins
Tropical Zucchini Carrot Muffins is a dairy free and vegetarian recipe with 20 servings. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 108 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have oat bran, eggs, flour, and a few other ingredients on hand, you can make it. It works well as a morn meal. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Muffin TrayMuffin Tray
OvenOven
2
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.
Ingredients you will need
Baking SodaBaking Soda
CinnamonCinnamon
Oat BranOat Bran
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
3
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.
Ingredients you will need
Vanilla ExtractVanilla Extract
Lemon JuiceLemon Juice
ApplesauceApplesauce
Lemon ZestLemon Zest
ZucchiniZucchini
CarrotCarrot
PapayaPapaya
HoneyHoney
EggEgg
Equipment you will use
Muffin TrayMuffin Tray
4
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.
Equipment you will use
Wire RackWire Rack
ToothpicksToothpicks
OvenOven
DifficultyHard
Ready In45 m.
Servings20
Health Score8
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