Tropical Zucchini Carrot Muffins

2 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 45 min

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
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.
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

Amount Per Serving (20 total)

Calories
105 cal
5%

Fat
1.4 g
2%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

Mae

Oct. 7, 2012

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

faaiza

Jan. 31, 2013

"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...." See more"

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