Carrot Zucchini Banana Muffins

A treat so sweet the kids wouldn’t guess there are fruits and veggies in there!
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Carrot Zucchini Banana Muffins
Yields 24
A treat so sweet the kids wouldn't guess there are fruits and veggies in there!
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Prep 1: In a large bowl mix the following ingredients
  1. 1 ripe banana
  2. 2 1/2 cups grated zucchini
  3. 2 1/2 cups grated carrots
  4. 4 eggs, slightly beaten
  5. 1/4 cup extra virgin olive oil
  6. 1 cup white sugar
  7. 1/2 cup light brown sugar
  8. *************
Prep 2: In a separate bowl combine and mix
  1. 3 1/2 cups flour
  2. 2 1/2 TSP Baking Soda
  3. 1 TSP Baking Powder
  4. 1 TSP Salt
  5. 3 TSP Cinnamon
  1. Preheat Oven to 400 degrees.
  2. Fold the dry ingredients into the mixed contents of the Large Bowl.
  3. When mixed thoroughly, spoon into muffin liners or pan 3/4 full.
  4. *If you don’t use paper liners, give the pan a quick spray of Pam.
  5. Bake at 400 degrees for 10 minutes.
  6. Reduce heat to 350 and bake for 10 more minutes.
  7. Enjoy!
  1. To Omit Banana, increase Zucchini and Carrot to 3 full cups each.
  2. To Omit Oil, substitute applesauce or other pureed fruit or paste.
  3. Add a crumble-top by sprinkling brown sugar, white sugar or crushed walnuts atop the muffin batter before it goes into the oven.
  4. Extra Virgin Olive Oil may be replaced with Coconut Oil or Butter.
  5. Cinnamon may be replaced with “pumpkin pie spice”.
  6. Add Raisins or Dehydrated Cranberries for a moister muffin.
  7. I used All-Purpose Enriched White Flour, but feel free to use whatever base powder you want. Oat and Rice powders are options.
Adapted from The Invisible Plate
The Pittsburgh Moms