Tropical Zucchini Carrot Muffins

Papaya and zucchini are baked together in these whole wheat muffins bringing a tropical twist to your breakfast.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 105 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 cup unsweetened applesauce
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ⅓ cup honey
• 1 teaspoon lemon juice
• 3 large eggs
• 1 cup oat bran
• 2 ½ cups whole wheat flour
• 1 cup grated carrot
• 2 lemons, zested
• 1 ½ cups grated and squeezed zucchini
• 1 ½ cups mashed ripe papaya

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.

Step 2

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.

Step 3

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.