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Zucchini Carrot Apple Mini Muffins
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Description
A soft whole wheat muffin bursting with apple, cinnamon and cardamom flavor. Topped with an oat crumble and packed with veggies—but we won’t tell if you don’t!
Ingredients
- ½ cups All-purpose Flour
- 1 cup Whole Wheat White Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoons Cardamom
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- ¼ cups Brown Sugar
- ¼ cups Canola Oil
- ¼ cups Unsweetened Apple Sauce
- 1 Large Egg
- 1 Large Egg Yolk
- ½ teaspoons Vanilla
- ¼ cups Buttermilk
- ½ cups Finely Grated Zucchini, Squeezed And Drained
- ½ cups Finely Grated Carrot, Squeezed And Drained
- ½ cups Finely Diced Apple
- FOR THE OAT CRUMBLE:
- ½ cups Quick Oats
- 2 Tablespoons Butter, Softened
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 350ºF. Grease mini muffin tin with nonstick spray.
Mix all the dry ingredients together in a large bowl (flours, baking powder, baking soda, spices, and salt).
In a separate bowl, whisk the wet ingredients (sugar, oil, applesauce, egg, egg yolk, vanilla, and buttermilk).
Pour the wet ingredients into the dry. Mix with a rubber spatula till it’s just well combined. Do not over-mix as it may make the muffins tough. Fold in the zucchini, carrot and apple.
Divide batter evenly into the muffin tin. I like to use a medium-sized cookie scoop to make this step faster.
Mix the oat crumble ingredients together with a fork or fingertips. Sprinkle the oat mixture on the tops of the muffins and push them in slightly to make it stick.
Bake for 12 minutes or until an inserted toothpick comes out clean. Cool in pan for 5–10 minutes before moving them to a wire rack to cool completely.
Keep in an airtight container in the fridge for up to 4 days.
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