Recipes

I used the pulp left from juicing for this recipe, but carrots and zucchini can be grated and squeezed to remove excess water.

Ingredients

Dry

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup granulated sugar

Fruit/Vegetable

• 1 cup zucchini (shredded and water removed)
• ½ cup carrot (shredded and water removed)
• 2 ripe bananas (mashed)

Wet

• ¼ cup vegetable oil
• ¼ cup butter (softened at room temp)
• 3 eggs
• 2 tsp vanilla

Instructions

• In a medium bowl, mix together the butter and oil
• Cream in brown sugar, granulated sugar and vanilla
• Mix in eggs, one at a time
• Mix in zucchini, carrot, and bananas
• In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt
• Add dry ingredients to wet ingredients; little by little
• Line bottom of muffin tin (Texas size) with rice; place muffin papers on top of rice
• Scoop batter into prepared muffin tin
• Top muffins with streusel topping or turbinado sugar
• Bake at 375 degrees for 15 minutes
• Test doneness with toothpick (if toothpick comes out clean, they are done)
• Remove from oven and let cool before removing muffins from tin