This recipe is a compilation of several muffin recipes I researched. But, I didn’t love any of them exclusively. So, I created something different. The results are a nutty, fiber filled and delicious muffin (Yes – you can have both!). I do use butter, not nasty canola oil. It just tastes better. However, in a pinch, you could use coconut oil. Also, as we’ve discussed before on this blog, when making muffins, keep the following tips in mind.
1. Start with room temp ingredients – eggs, melted butter. The best way to do this is just take them out as your start measuring so they’re ready when you need them.
2. Measure dry and wet ingredients separately and make sure they’re well mixed before you put them together. Then, just barely fold them together so you don’t end up with tough muffs!
3. Grease your muffin tins BEFORE you start making the muffins. Once the wet and dry ingredients are combined, they need to go straight into your preheated oven.
Zucchini Apple Carrot Oat Muffins
Makes 12-14 good sized muffins – or, you can also use 2 med sized loaf pans (I ran out of muffin tins)
Ingredients
Wet ingredients
2 eggs, beaten
1/2 cup melted butter
1 1/3 cup brown sugar
1 t. vanilla (optional)
Dry ingredients
1 1/2 c. barley flour
1 1/2 oat flour
1 T. ground flax seed
2 teaspoons baking soda
1/4 t. salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 c. chopped pecans (or walnuts, I just like pecans better)
1 c. shredded apples
1 c. shredded zucchini (squeeze out a little of the moisture or your muffins might be too wet)
1 c. shredded carrots
1 1/2 c. barley flour
1 1/2 oat flour
1 T. ground flax seed
2 teaspoons baking soda
1/4 t. salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 c. chopped pecans (or walnuts, I just like pecans better)
1 c. shredded apples
1 c. shredded zucchini (squeeze out a little of the moisture or your muffins might be too wet)
1 c. shredded carrots
1. Preheat oven to 350 degrees F.
2. Melt 1/2 c butter and set aside to cool
3. Measure and stir together all dry ingredients except shredded stuff.
4. After stirring together all the dry ingredients thoroughly, add the shredded fruit/veggies and completely coat with flour mixture. I find they mix with wet ingredients better this way – no clumping.
5. Whisk two eggs in wet bowl and blend with sugar, butter & vanilla.
6. Pour the wet mixture into the dry ingredients and gently stir minimally to combine.
7. Spoon batter into prepared muffin tins and bake 25-30 minutes.
These taste great hot out of the oven. Just try to leave a few for the kids!!