Best Ever Carrot Zucchini Muffins

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photo: healthfulchef.com

By: Shani Goldner MS RD CDN CFI

1-3/4 cups all purpose flour
1/4 cup unprocessed bran
1/2 cup granulated sugar
1/2 cup Splenda
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup unsweetened/natural apple sauce
1 tablespoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped walnuts

Directions:
1. Preheat the oven to 375 degrees. Lightly grease a muffin pan with a non stick spray.
2. In a large bowl mix the flour, bran, sugar, splenda, baking powder, baking soda, salt and walnuts. In a small bowl, beat the eggs until they are foamy. Then add apple sauce and vanilla extract.
3. Combine the two mixtures; add in the zucchini and carrots. Stir until it is just blended. Spoon batter into prepared non-stick muffin cups, filling them about 3/4 full.
4. Bake for 15-20 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for five minutes. Remove muffins from the rack and allow to cool completely before storing. Muffins are great fresh or they can be frozen for later.

One thought on “Best Ever Carrot Zucchini Muffins

  1. Sounds yummy! I love the apple sauce is used as a substitute for fat and the zucchini for added moistness. Cannot wait to try this. I’ll let you know.

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