Zucchini Carrot Muffins

Zucchini Carrot Muffins

Servings
SERVINGS

12

Prep Time
PREP TIME

20 Min

Cook Time
COOK TIME

25 Min

FEATURED PRODUCTS

Green Giant® Simply Steam® Honey Glazed Carrots

Green Giant® Simply Steam® Honey Glazed Carrots
WHERE TO BUY
Zucchini Carrot Muffins
Full Recipe

FULL RECIPE

Serving Size: 12

Prep Time: 20 minutes

Cook Time: 25 minutes

Green Giant product(s) used: Green Giant® Simply Steam® Honey Glazed Carrots

Lists of ingredients:

  • 1 – 8 oz. pkg. Green Giant® Simply Steam Sauced Veggies Honey Glazed Carrots
    1 – 10 oz. pkg. Green Giant® Simply Steam Zucchini Spirals
    1 small apple, peeled and grated
    ½ C. whole wheat flour
    ½ C. oat flour
    2 Tbsp. flaxseed meal
    1 tsp. Spice Islands® Ground Saigon Cinnamon
    ½ tsp. Spice Islands® Ground Ginger
    1 tsp. Clabber Girl® Baking Powder
    ½ tsp. Clabber Girl® Baking Soda
    ¼ C. coconut oil, melted
    1 large egg, beaten
    ¼ C. milk
    ¼ C. Grandma’s® Molasses
    ¼ C. dried fruit (raisins, cranberries, or chopped dates)
    ¼ C. chopped nuts, plus more for topping

Steps

STEPS

1 Preheat oven to 350°F and line a muffin tin with paper liners or spray generously with nonstick spray, such as Baker’s Joy® Nonstick Spray with Flour. Set aside.
2 Cook the carrots according to package directions. When done, pour into a bowl to cool. When cool enough to handle, chop into small pieces.
3 Cook the zucchini according to package directions. When done, place it in a colander to drain. Once cool enough to handle, place it in a clean kitchen towel and squeeze out any excess water.
4 In a medium bowl, mix the carrots, zucchini and grated apple; set aside.
5 In a large bowl, whisk together the whole wheat flour, oat flour, flaxseed meal, cinnamon, ginger, baking powder and baking soda.
6 To that bowl, add the melted oil, egg, milk and molasses and mix well.
7 Stir in the carrot mixture, dried fruit and nuts until thoroughly incorporated.
8 Scoop into the prepared muffin tin and sprinkle the tops with nuts, if desired.
9 Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10 Allow to cool before serving. Best stored in the refrigerator.

TIPS & TRICKS

Serving Size: 12

Prep Time: 20 minutes

Cook Time: 25 minutes

Green Giant product(s) used: Green Giant® Simply Steam® Honey Glazed Carrots

  • 1 – 8 oz. pkg. Green Giant® Simply Steam Sauced Veggies Honey Glazed Carrots
    1 – 10 oz. pkg. Green Giant® Simply Steam Zucchini Spirals
    1 small apple, peeled and grated
    ½ C. whole wheat flour
    ½ C. oat flour
    2 Tbsp. flaxseed meal
    1 tsp. Spice Islands® Ground Saigon Cinnamon
    ½ tsp. Spice Islands® Ground Ginger
    1 tsp. Clabber Girl® Baking Powder
    ½ tsp. Clabber Girl® Baking Soda
    ¼ C. coconut oil, melted
    1 large egg, beaten
    ¼ C. milk
    ¼ C. Grandma’s® Molasses
    ¼ C. dried fruit (raisins, cranberries, or chopped dates)
    ¼ C. chopped nuts, plus more for topping

1 Preheat oven to 350°F and line a muffin tin with paper liners or spray generously with nonstick spray, such as Baker’s Joy® Nonstick Spray with Flour. Set aside.
2 Cook the carrots according to package directions. When done, pour into a bowl to cool. When cool enough to handle, chop into small pieces.
3 Cook the zucchini according to package directions. When done, place it in a colander to drain. Once cool enough to handle, place it in a clean kitchen towel and squeeze out any excess water.
4 In a medium bowl, mix the carrots, zucchini and grated apple; set aside.
5 In a large bowl, whisk together the whole wheat flour, oat flour, flaxseed meal, cinnamon, ginger, baking powder and baking soda.
6 To that bowl, add the melted oil, egg, milk and molasses and mix well.
7 Stir in the carrot mixture, dried fruit and nuts until thoroughly incorporated.
8 Scoop into the prepared muffin tin and sprinkle the tops with nuts, if desired.
9 Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10 Allow to cool before serving. Best stored in the refrigerator.

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