These muffins are H's FAVORITE!! He tends to wake up every morning starving and these muffins are just the ticket. Warning for those of you who lean toward the sugar laden "cupcake" style, these are not them. I have cut the sugar down to very minimal sweetness. Pretty much just sweet enough for H to eat. I will say though, they are still pretty good. You can add nuts, wheat germ, flax seed, dried fruit...whatever you want and they will still be yummy!
Steff- These are the muffins that E ate when you guys were in town.
Recipe adapted from AllRecipes.com
1 cup All Purpose Flour
1 1/4 cup Whole Wheat Flour
3/4 cup Oat Flour* (I have used regular oatmeal as well as oatmeal ground up in food processor)
1 t salt
1 t baking powder
1 t baking soda
2 1/2 t cinnamon
1/4 t ground nutmeg
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/2 cup honey
2 t vanilla extract
1-1 1/2 cup zucchini shredded- if I have more I put more in...doesn't need to be specific
1-1 1/2 cup carrot shredded- if I have more I put more in...again doesn't need to be specific
Preheat oven to 400 degrees F. Spray or lightly grease mini muffin pan(s)
Shred your carrot and zucchini using a box grader's smallest option. I also run a knife through it again to make sure there isn't a funny texture.
Place zucchini in a strainer over a bowl because there is a lot of liquid that will drain off...if you do not do this your muffin batter will be very runny.
|Liquid from zucchini|
In a separate bowl, beat together eggs, canola oil, applesauce, yogurt, honey, and vanilla.
Mix the flour mixture into the egg mixture. Fold in the zucchini and carrots. Scoop into the prepared muffin cups.
Bake 15 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.