Tropical Zucchini Carrot Muffins

Name: Tropical Zucchini Carrot Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 128 grams grated carrot; 3 larges eggs; 1 teaspoons ground cinnamon; 113 milliliters honey; 1 teaspoon lemon juice; 2 lemons, zested; 120 milliliters oat bran; 210 grams mashed ripe papaya; 1 teaspoon salt; 244 milliliters unsweetened applesauce; 2 teaspoons vanilla extract; 300 grams whole wheat flour; 186 grams grated and squeezed zucchini

Tropical Zucchini Carrot Muffins could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 20 servings with 109 calories, 4g of protein, and 2g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, squeezed zucchini, vanillan extract, and a few other ingredients on hand, you can make it. It works well as a breakfast. From preparation to the plate, this recipe takes approximately 45 minutes. Tropical Carrot Cake, Clean Eating Carrot & Zucchini Pancakes, and Watermelon, Zucchini, Carrot Salad are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.

Ingredients you will need

All Purpose Flour

Equipment you will use

Muffin Tray

Oven

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 Soda

Cinnamon

Oat Bran

All Purpose Flour

Salt

Equipment you will use

Bowl

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 Extract

Lemon Juice

Applesauce

Lemon Zest

Zucchini

Carrot

Papaya

Honey

Egg

Equipment you will use

Muffin Tray

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 Rack