The two busiest weeks of my senior year ended today, and I cannot be more at peace. Before 9pm, I had washed my face, brushed my teeth, climbed into bed, and was watching a movie, and IT WAS GREAT.
I figured I would blog since I had the time, even if I made these muffins a while ago.
They are super healthy, and a good way to use up extra zucchini & carrots. There's the usual whole wheat flour + bran, with vegetables adding their own moisture and sweetness, with raisins/dates contributing, as well.
I feel like all healthy muffin recipes end up being the same, and yet I'm always looking for a new one. Anyway, enjoy! I tend to make these when I also make something unhealthy (ie - tres leches cake), so I have healthier options for snacking.
Whole Wheat Carrot Zucchini Muffins
adapted from King Arthur Flour.
- 1/2 cup chopped raisins or dates
- orange juice (at least 1/2 - 3/4 cup)
- 2 cups whole wheat flour
- 1/3 cup wheat bran
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup neutral oil
- 1/3 cup buttermilk, yogurt, or sour cream
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar, packed
- 2 cups peeled, grated carrot
- 1 medium size zucchini, grated
- 1/2 cup shredded, unsweetened or sweetened coconut (optional)
- 1/2 cup chopped walnuts (optional)
- 1/3 cup sunflower seeds.
- Preheat oven to 350 degrees F. Grease a muffin tin.
- Add dried fruit to a microwaveable bowl. Pour enough orange juice over it to just submerge them. Heat for 30 - 45 seconds. Let soak.
- Stir together everything from wheat bran - salt. Set aside.
- Whisk eggs, oil, yogurt, and vanilla well. Measure out 1/4 cup of orange juice from rehydrated dried fruit, and add to the wet ingredients. Discard (or drink ..) rest of the juice. Whisk in brown sugar.
- Carefully mix dry mixture into wet mixture, until dry streaks remain.
- Add carrot and zucchini. Mix just until combined. Add dried fruit, coconut, and nuts, if using. Mix till just combined.
- Dollop batter into greased muffin tins. It's okay if they are full almost to the top. Press sunflower seeds on top.
- Bake for about 25 minutes. They will be beautifully domed. They should feel done when gently pressed. Toothpick in center should come out clean.
- Remove from oven, and let cool for about 5 minutes. Run a plastic knife around edges of each muffin before transferring them to cool on a wire rack. Store in airtight container for a few days. If you have them longer, move to the fridge.