Apple Carrot Zucchini Muffins

Norma’s Notes

• These apple, carrot, zucchini muffins are a delicious way to sneak in vegetables. 
• My daughter is a great cook and she shared this recipe with me. 
• Making these muffins is a good way to use up carrots and zucchini from your fall harvest. 
• They are moist and freeze well. 
• The apple and cinnamon combination gives these muffins an amazing aroma when they come out of the oven. 
• Perfect to have on hand for breakfast or lunches. 

Ingredients

1 1/2 cups white sugar

2 eggs

1 cup oil

3 cups flour

1tsp salt

1 tsp baking soda

1 tsp cinnamon

2 tbsp sour cream

1 cup grated zucchini 

1 cup grated carrots

1 cup grated apple

Instructions

1. Preheat oven to 350° and either sprayed muffin pan with cooking spray or line with muffin papers. 
2. Mix together the sugar, eggs, and oil.
3. In another bowl whisk together the flour, salt, baking soda, and cinnamon. 
4. Slowly add the flour mixture to the sugar mixture and beat until combined. 
5. Mix in the zucchini, apple, and carrots. 
6. Fill the muffin tins 2/3 full. 
7. Bake for 20 minutes or until muffins are golden brown.

Recipe makes 18 muffins.

Print this Article