Zucchini Carrot Spice Muffins
Perfectly spiced and moist muffins with zucchini, carrots, oats and cinnamon.Don't be thrown off with putting carrots and zucchini in muffins or bread. They add so much moisture and absolutely no taste! This recipe is a great way to get rid of the extra veggies in your fridge for a delicious nutritious treat. After I made my Sausage Tortellini Soup, I had some zucchini and carrots left, so I created this recipe!I used a combination of flour and oats for texture and olive oil instead of vegetable. If you haven't baked with olive oil yet, it's a great healthy substitute for other oils and you won't be able to taste it at all.It looks like a lot of veggies going into these muffins, but it's the perfect amount just wait until they bake up!Fill the muffins tins 3/4 way and sprinkle with extra oats.These are soooo good warm with butter!
Zucchini Carrot Spice Muffins
Spiced muffins with zucchini and carrots.
1 1/3 cup white whole wheat flour
2/3 cup old fashioned oats
2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 cup packed light brown sugar
2 eggs
6 tbsp olive oil
1/4 cup almond milk
2 tsp vanilla
2 cups shredded zucchini (approx. 2 medium zucchini)
1 cup shredded carrot (approx. 2 large carrots )
Preheat oven to 350 degrees and spray a muffin pan with nonstick spray very well.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, cloves, and nutmeg.
In a large bowl, whisk together the brown sugar, eggs, olive oil, almond milk, and vanilla. Stir in the dry ingredients until just combined. Fold in the zucchini and carrot. Do not over mix.
With a spoon or ice cream scoop, fill the muffin pan 3/4 way with the batter. Sprinkle with extra oats. Bake for 15-20 minutes. Insert a toothpick or knife in the middle of one and if it comes out clean, they are done. Carefully use a knife or spoon to remove the muffins by gently scraping along the sides of the muffins to loosen. Cool on a wire rack.
