Carrot or Zucchini Muffins Recipe

Carrot or Zucchini Muffins picture


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Whole wheat flour1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Baking soda1 1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Natural bran1 1⁄2 Cup (24 tbs)
 Carrots/Zucchini - 3, cut into 1 inch pieces yielding about a 1 cup3 , cut into 1 inch pieces
 Vegetable oil1⁄4 Cup (4 tbs)
 Skimmed milk/Orange juice1 1⁄2 Cup (24 tbs)
 Vinegar2 Tablespoon
 Honey2 Tablespoon
 Molasses1⁄4 Cup (4 tbs)
 Raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 412 Calories from Fat 118

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 71.7 mg

Sodium 749.4 mg31.2%

Total Carbohydrates 73 g24.2%

Dietary Fiber 9.5 g38.1%

Sugars 25.9 g

Protein 13 g26.8%

Vitamin A 103.7% Vitamin C 4.7%

Calcium 16.1% Iron 22.3%

*Based on a 2000 Calorie diet


1) Into a food processor, add the flour, salt, baking soda, cinnamon, nutmeg and bran
2) Pulse for about 4 to 5 seconds
3) Place into a large mixing bowl
4) Put the carrots into the processor and process till a puree is achieved
5) Add in the flour mixture to the carrots
6) Into the food processor add in the eggs and oil for about 3 seconds and then add in the milk, vinegar, honey, molasses and the raisins
7) Using a wooden spoon, stir the batter well, taking care not to over mix
8) Into a paper lined muffin tin spoon the batter
9) Bake at 375 F for 20 minutes

10) Serve warm