tropical zucchini carrot muffins

Ingredients

• Servings: 20
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 muffin tins.
• 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.
• 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.