zucchini carrot muffins

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Ingredients

  • 2 c grated zucchini or 1 cup zucchini/1 cup grated carrot measure before blotting
  • 1/2 c applesauce or apple puree
  • 3 mashed ripe bananas
  • 2 tsp vanilla
  • 1/4 c sugar optional
  • 1 1/2 c flour
  • 1 tsp cinnamon
  • 3/4 tsp baking soda

Instructions

1

Preheat the oven to 350°F.

2

Grease muffin tins or use cupcake liners (I like the parchment liners). In the mini muffin tins I put a little bit of softened butter on a paper towel and wipe each well lightly.

3

Grate zucchini and/or carrot and blot with a paper towel to remove the moisture. When I make this with both zucchini and carrots it is approximately 2 small zucchini and 10 baby carrots. Make sure you do not skip this step or the muffins will sink in the centers.

4

Mix the mashed banana, apple puree, sugar, vanilla and zucchini.

5

Add flour, cinnamon and baking soda, to zucchini mixture and combine.

6

Scoop into muffin tins. For the mini muffin tins I use a medium cookie scoop, I fill it up and scrape it against the side of the mixing bowl. It gives you the perfect amount of batter in each tin. It may seem like a lot but they pop up perfectly.

7

Bake in oven for approximately 30 minutes. Check centers with a toothpick; if it comes out clean, they are done.

8

Let them cool completely before eating (about 2 hours) or centers will be gooey.