Breakfast, Freezer Friendly, Muffins, Vegetarian

zucchini carrot muffins

Last week I started some freezer cooking after getting inspired by the site onceamonthmom.com. If you don’t know what freezer cooking is, it’s simple! It’s taking a day and cooking a lot of food and freezing it all to eat throughout the next weeks or over the month, depending how much you make. These next few posts will be of recipes that I made for that.

I love muffins! Especially if made right, they are a hearty, healthy breakfast that are easy to grab and go. As you know, I love trying new things, and these hearty, zucchini-carrot muffins a new favorite! You should try them too, even if you don’t freeze them!

what you’ll need:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup brown sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup oil
  • 1/4 unsweetened applesauce
  • 1/4 plain Greek yogurt
  • 1 egg
  • 1 cup shredded zucchini
  • 1 cup finely chopped carrot
  • 1 tsp. vanilla

 how you’ll do it:

preheat oven to 350*
fill muffin tins with liners
combine all dry ingredients in mixer and mix
add all wet ingredients and blend until combined

it will have the chunky consistency of oatmeal
fill muffin tins 2/3 full
bake for 15-20 minutes
yields 24 muffins
To freeze: let muffins cool completely; place in freezer bags and press out all the air. heat in microwave 30-60 seconds to eat.

recipe modified from 30daygourmet

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