arabic desserts: Apple Zucchini Carrot Muffins

I am so excited for today’s recipe – these amazing muffins.

Muffins not only make a great breakfast, but they are a delicious treat tucked into a lunch box, or served after school for a snack.

These gems are chocked full of veggies & fruit – apples, applesauce, carrots and zucchini!

With a few little tweaks the recipe went from 200 calories & 7 grams of fat per serving, to 100 calories & 1 gram of fat per serving. That’s a snack I can feel good about.

Apple Zucchini Carrot Muffins – Adapted from A Bountiful Kitchen

Ingredients

1 C whole wheat flour
2 C white whole wheat flour
2 1/4 tsp. baking soda
3/4 tsp. baking powder
3/4 C sugar
2 1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs
1/2 C applesauce
1 T olive oil
1 T vanilla
2 1/2 C grated carrots
2 C grated zucchini
1 C chopped apple
2 T milk, if needed
Optional: Coconut, Raisins

Directions

In a large bowl, combine 1 C whole wheat flour, 2 C white whole wheat flour, 2 1/4 tsp. baking soda, 3/4 tsp. baking powder, 3/4 C sugar, 2 1/2 tsp. cinnamon and 1/2 tsp. salt.

In a second large bowl, combine 2 1/2 C grated carrots, 2 C grated zucchini (I left the peel on!) and 1 C grated apple. Then, add 1/2 C applesauce, 1 T olive oil, 1 T vanilla and 2 eggs.

Combine the wet and dry ingredients together & mix until moistened. The batter will be VERY thick. I ended up adding 2 T milk to the mix to thin it out a bit; feel free to do the same to yours.