tropical-zucchini-carrot-muffins

Tropical Zucchini Carrot Muffins

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    45 m
bran
Recipe by  bran

“Super scrumptious way to use up the summer zucchini harvest.”

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Ingredients

Adjust Servings

Original recipe yields 20 muffins

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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.

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Reviews (3)

Rate This Recipe
Nani
2

Nani

Moist and delicious, easy to add or substitute ingredients like raisins and dried cranberries, even papaya or mango. Versatile and delicious!

Karen
0

Karen

My sister-in-law gave me a huge ripe papaya so I googled a recipe using papaya and found this one. This is an amazing meal-in-a-muffin!! I fed it to my 3 grandchildren for lunch one day and smiled to myself that they were eating carrots, zucchini, papaya, whole wheat and oat bran!! How nutritious can you get! They are tasty but I felt they needed just a little meeting salt. This is going to be a favorite.

faaiza
0

faaiza

My son loves zucchini bread and carrot muffins so I thought this recipe would be perfect. However no one in my household liked it. They had a spongy consistency and were not sweet enough.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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