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Carrot Zucchini Muffins as donuts

Carrot Zucchini Muffins

This carrot zucchini muffins recipe comes from one of our readers, Shannon, who is a mom of two girls in Texas!

She says that she adapted this recipe from Betty Crocker to make it suit their needs, and we are glad that she has shared it with us for everyone to try.

(The photo shows how she made them into donuts one day per her daughter’s request.  Fun idea!)

Carrot Zucchini Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 12-16
Ingredients
  • 1½ cups shredded zucchini (2 medium)
  • 1½ cups shredded carrots (3 medium) (can add 1-1.5 extra cups of vegetables if desired.)
  • 1½ cups sugar (or 1 cup honey)
  • ⅔ cup unsweetened applesauce
  • 4 eggs (Follow substitution on Flaxseed box to substitute 2 or 3 of the eggs.)
  • 1½ cups all-purpose flour
  • 1½ cups whole wheat flour (or 3 cups white wheat flour in place of both all-purpose and whole wheat)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
Instructions
  1. Mix vegetables, sugar, applesauce, eggs and flaxseed with whisk.
  2. In separate bowl, combine remaining ingredients.
  3. Add to liquid ingredients and mix until combined.
  4. Scoop into muffin pans lined with cupcake liners.
  5. Bake at 350 degrees until done. (Start checking after 20 minutes.) These can also be baked in donut pans or mini muffin pans.
Notes
UPDATE FROM AUTHOR: I made the recipe again, but I used 1 cup of honey for the sweetener instead of agave. (We really didn’t care for the taste of agave. We’ve been trying to eat more local honey to help with allergies, so this covers it!) Then instead of the 4 eggs, I replaced 2 of them with flax seed and water. I also added more applesauce. Instead of ⅔ cup, I used 2 heaping ⅓ cups. So I guess it was almost a full cup. It really helped with keeping the muffins moist. These were the best I’ve ever made them!

 



{ 4 comments… add one }

  • Shannon June 3, 2013, 3:48 pm

    Another update! I made the recipe again, but I used 1 cup of honey for the sweetener instead of agave. (We really didn’t care for the taste of agave. We’ve been trying to eat more local honey to help with allergies, so this covers it!) Then instead of the 4 eggs, I replaced 2 of them with flax seed and water. I also added more applesauce. Instead of 2/3 cup, I used 2 heaping 1/3 cups. So I guess it was almost a full cup. It really helped with keeping the muffins moist. These were the best I’ve ever made them! I’m also thinking they would be really good with raisins added in, but I don’t know if my kids would eat them.

    • Bonnie (site owner) June 3, 2013, 6:50 pm

      SWEET, Shannon!! Thank you so much for the update! I can’t wait to make them again. I like that you tried it with honey this time too. The jury is still out on Agave, and I’m not so sure that it’s any healthier for you than local honey anyway.

  • Shannon January 22, 2013, 9:01 pm

    I finally got around to playing with more substitutions. I did 2 eggs and 2 tbsp flax/4 tbsp water, instead of 4 eggs. I was hesitant to do all of the sugar for agave, since I read somewhere to not do that, so I went half and half. 3/4 cup sugar, 1/2 cup agave. The texture was really good, but I did notice the slight flavor change from the agave. My girls didn’t seem to notice, though! Next time I’ll try less sugar and see what happens. I need to gradually get them used to less sweetness. 🙂

    • Bonnie (site owner) January 24, 2013, 9:43 am

      Thank you for the great update, Shannon!

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