Muffins Recipe ⋆ Tropical Zucchini Carrot Muffins

Super scrumptious way to use up the summer zucchini harvest.

Ingredients

• 2 ½ cups whole wheat flour
• 1 cup oat bran
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• 1 ½ cups grated and squeezed zucchini
• 1 ½ cups mashed ripe papaya
• 1 cup grated carrot
• 1 cup unsweetened applesauce
• ⅓ cup honey
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 lemons, zested
• 1 teaspoon lemon juice

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
2. Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

Nutrition Facts

• calories105.1
• carbohydrateContent22.2 g
• cholesterolContent27.9 mg
• fatContent1.4 g
• fiberContent3.2 g
• proteinContent4.1 g
• saturatedFatContent0.4 g
• sodiumContent220.6 mg
• sugarContent7.2 g