Zucchini and Carrot Muffins with a Maple Glaze

Homemade muffins are easy to make and can be healthy and so much more nutritious than store bought muffins. There are endless possibilities of muffins you can make.

5 Tips to Making  Healthier Muffins

1. Reduce the sugar by 25% in your muffin recipe and use natural sweeteners such as bananas, applesauce, or maple syrup for part of the sugar.
2. Replace butter with a healthy oil such as canola oil, and reduce fats by adding applesauce,  pumpkin or prune puree.
3. Replace 1/3 to ½ of white flour with whole wheat pastry flour. For every one cup white flour use ¾ cup of whole wheat pastry flour.
4. To increase nutrient value, add healthy additions such as fruit, nuts, seeds, flaxseed and wheat germ.
5. Skip heavy sugar sweetened frostings for a light glaze or a topping made of nuts and seeds.

          Zucchini and applesauce provide the moistness in these healthy muffins. They are  naturally sweetened with maple syrup. Serve with breakfast, as a snack, or a dessert.  

Zucchini and Carrot Muffins with a Maple Glaze

INGREDIENTS

• 1 ½ cup shredded zucchini
• 1 ½ cup shredded carrots
• ½ cup sugar
• 3 eggs lightly beaten
• ½ cup maple syrup
• ½ cup canola oil
• ½ cup applesauce
• 1 ½ teaspoon vanilla
• 2 cups white flour sifted
• 3/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon cinnamon
• 1/4  teaspoon salt
• ½ cup chopped walnuts

maple glaze:  1/3 cup powdered sugar; 1 tablespoons maple syrup;                                                                   ½ to 1 teaspoon milk

DIRECTIONS

        In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.  In a separate bowl mix sugar, eggs, maple syrup, canola oil, applesauce, and vanilla. Gently mix into dry ingredients just until combined. Fold in shredded carrots and zucchini. Add walnuts.  Lightly spray a muffin pan with non-stick cooking spray or use paper lined muffin cups to prevent sticking. Divide muffin batter evenly to make 18 muffins.

Bake at 350 degrees for 20-23 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes before transferring to a wire rack. Allow to cool completely before glazing.

Blend maple glaze ingredients in a small bowl and drizzle over cooled muffins.