Morning Carrot-Zucchini Muffins

Ingredients:

• 1 cup whole wheat pastry flour
• 1/4 cup quick-cooking oats
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup packed brown sugar
• 3 1/2 tbsp. canola oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1 small Granny Smith apple, cored, peeled and shredded
• 1 medium carrot, shredded
• 1/2 cup shredded zucchini
• 1/2 cup raisins

Makes 12 Muffins

1. Preheat the oven to 375 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, oats, cinnamon, baking powder and soda, and salt in a medium bowl. Whisk together brown sugar, oil, eggs, and vanilla in a large bowl. Stir in apple, carrot, zucchini and raisins. Add flour mixture and stir until combined.
3. Spoon batter into prepared muffin cups. Bake until toothpick inserted in the center comes out clean, about 20 minutes. Cool pan on rack for 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're lacking fruits and vegetables in your diet, these muffins are for you. You can have your fruits, vegetables and muffins and eat them too for breakfast or as a light snack. These muffins are light and flavorful. Who knew shredded zucchini would taste so delicious in a baked good? The combination of shredded carrot, apple, zucchini and raisins mixed with brown sugar and oats make these muffins so good you'll forget they're healthy for you.