Zucchini Carrot Muffins

School starts tomorrow and I've been working to stock the house with easy on-the-go snacks and after school treats.  These Zucchini Carrot Muffins from Taste of Home are definitely perfect for both of those things!

I made no changes to the recipe except to omit the nuts due to allergies.  Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand.  I overfilled my muffin cups and got 12 full size, plus a dozen mini muffn size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes.

These are great the day of, but they also freeze well.  I set them on a baking sheet in the freezer until they are solid, then I wrap each muffin individually in plastic wrap.  I slide them all into one large ziptop bag. So easy to grab as many as I want. They can be microwaved to defrost, or you can do it on the counter.  Thank you so much to Lorette B. for sharing her recipe!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Thanks so much to Stacy for hosting and to all the other awesome bloggers who shared recipes today!




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Zucchini Carrot Muffins
2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons grated orange peel
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground Tone's® Ground Cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.

In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

Source: http://www.tasteofhome.com/recipes/zucchini-carrot-muffins


    Muffin Monday

    Comments

    1. These look wonderful with the little flecks of color. I've always loved carrot cake so these are perfect.

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      Replies
      1. Normally I peel the zucchini to hide it from my husband, but this time I left it. :)

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    2. They look delicious and I love that the kids are getting some veggies in their treat or breakfast. Thanks for sharing Jolene.

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      Replies
      1. It's funny, my son is all onboard with the zucchini and other veggies, I have to peel it to hide it from my husband. LOL

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    3. I agree with Sue. Love the contrasting orange and green. Very festive!

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    4. These sound delicious Jolene! Love the apple in there too! Thanks for the freezing tips!

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      Replies
      1. I vowed to make better use of my standalone freezer in 2018. I've done much better than in years past. So nice to be able to just pull something yummy out on those busy weeks!

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    5. So much flavor! The freezing tips are great.

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      Replies
      1. I've got plenty of time to bake right now, and it's awesome to have things stashed away for when I don't! :)

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    6. Replies
      1. C'mon over, I've got some stashed in the freezer :)

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    7. I never tried carrot and zucchini together. Sounds delicious!

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      Replies
      1. It made them so colorful :) My niece was thrilled, her favorite color is orange!

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    8. I love zucchini muffins and the carrots are a bonus! Going to make these soon!

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