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Tropical Zucchini Carrot Muffins

bran

"Super scrumptious way to use up the summer zucchini harvest."
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Ingredients

45 m servings 105 cals
Original recipe yields 20 servings (20 muffins)

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Directions

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

Nutrition Facts


Per Serving: 105 calories; 1.4 g fat; 22.2 g carbohydrates; 4.1 g protein; 28 mg cholesterol; 221 mg sodium. Full nutrition

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Reviews

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Moist and delicious, easy to add or substitute ingredients like raisins and dried cranberries, even papaya or mango. Versatile and delicious!

My son loves zucchini bread and carrot muffins so I thought this recipe would be perfect. However no one in my household liked it. They had a spongy consistency and were not sweet enough.

My sister-in-law gave me a huge ripe papaya so I googled a recipe using papaya and found this one. This is an amazing meal-in-a-muffin!! I fed it to my 3 grandchildren for lunch one day and sm...