Sunday, January 17, 2010
Zucchini Carrot Muffins
These muffins are great for a healthy breakfast on the go and another good way to get your kids to eat their veggies... and even ask for more (three before I had to put the plate up REALLY high.)
1/3 cup oil
1/3 cup applesauce *using applesauce in place of some of the oil will lessen the fat content and add moisture
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1 cup oatmeal (ground in food processor) *grinding oatmeal to a fine powder and using in place of some of the flour is a tasty and healthy alternative
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon *cinnamon is great for maintaining blood sugar and it tastes good :)
2 small zucchini (ground in food processor)
2 large carrots (ground in food processor)
1/2 cup almonds (ground in food processor) *I don't like almonds, but they are very good for you so I grind them up and throw them in the mix. With all of the other flavors in these muffins I can't taste the almonds.
1/2 cup dried blueberries *full of antioxidants!
1/2 cup raisins or dried cranberries *the dried fruit adds fiber, potassium and sweetness to the muffins.
Wow... that looks like a lot of ingredients.
Heat oven to 375 F and place paper liners in 18 muffin cups.
In a mixing bowl combine oil, applesauce, eggs, sugars and vanilla.
In another bowl mix dry ingredients. Add wet ingredients to the dry ones and stir until combined. Add your fruit and veggies and mix again.
Fill muffin cups about 3/4 of the way.
You can add a topping. I ground up some cinnamon granola and put it on top. It tasted good, but I think I'd leave it off next time. There was enough texture and flavor in the muffins without the topping.
Bake muffins for 15-20 minutes in a 375 F oven.
Eat plain or spread with a little butter and smile knowing you're eating your fruits, veggies and oatmeal for breakfast.