APPLE CARROT ZUCCHINI MUFFINS

Have I told you that Gavin doesn’t like cake?  One time we were at a birthday party and when they were serving up the cake he turned to me and said, “Do you think they have any apples?”  I seriously love that kid.

What Gavin does love?  Apples.  He LOVES apples.  He eats at least one apple a day, and sometimes when asking for a snack I have to remind him that he’s already had one apple and maybe we should come up with something else.


So his all time favorite treat, the thing he asks for instead of cupcakes to be sent to school with him on his birthday are these apple muffins.  I have made them so many times now for him that I pretty much know the recipe by heart.  They are so moist and so delicious that they should almost be called cupcakes.  Like apple cupcakes.

I decided to add a little vegetable to his favorite treat by subbing in some zucchini and carrot and then I cut the sugar just a tiny bit and didn’t add the streusel topping.

Apple Carrot Zucchini Muffins are insanely good
I actually think they are a little bit better than the apple original, but maybe that’s just me telling myself that I’m having a slightly healthier breakfast with my coffee.

Ingredients

• 1 1/2 cup granulated sugar
• 2 eggs
• 1 cup oil
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup shredded zucchini about half a medium zucchini
• 1 cup shredded carrot about two carrots
• 1 cup shredded apple about one apple

Instructions

1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the sugar, eggs, and oil.
3. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
4. .......................................

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