Tropical Zucchini Carrot Muffins Recipe

Tropical Zucchini Carrot Muffins Recipe

  • 2 1/2 cups whole wheat flour
  • 1 cup oat bran
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups grated and squeezed zucchini
  • 1 1/2 cups mashed ripe papaya
  • 1 cup grated carrot
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 lemons, zested
  • 1 teaspoon lemon juice
  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.