Zucchini Carrot Apple Mini Muffins

By • May 25, 2017 0 Comments

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Author Notes: A soft muffin bursting with apple cinnamon and cardamom flavor. Topped with an oat crumble and packed full of veggies. But shhhhh... they'll never know!Erica Hom

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Makes 24 mini muffins

  • 1/2 cup all purpose flour
  • 1 1/2 cups whole wheat white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1/2 cup finely grated zucchini, squeezed and drained
  • 1/2 cup finely grated carrot, squeezed and drained
  • 1/2 cup finely diced apple (approx 1 small apple)
  • 1/2 cup quick oats
  • 2 tablespoons butter, softened
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350F. Grease mini muffin tin with non stick spray.
  2. Mix All the Dry ingredients together in a large bow. (Flour- Salt)
  3. In a separate bowl whisk together the wet ingredients (sugar- 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 muffin tough.
  5. Fold in the zucchini, carrot and apple.
  6. Divide batter evenly into the mini muffin tin. I like to use a medium sized cookie scoop to make this step faster.
  7. Mix the oat crumble ingredients together with a fork or fingertips.
  8. Sprinkle the oat mixture on the tops of the muffins and push them in slightly to make it stick.
  9. Bake for 12 minutes or until an inserted toothpick comes out clean.
  10. Cool in pan for 5-10 minutes before moving them to a wire rack to cool completely
  11. Keep in an airtight container in the fridge for up to 4 days.

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