Carrot Banana Zucchini Muffins

You’re probably thinking, “Woah. That’s a lot of stuff in a little muffin.” And you’d be right. But they all play so nicely together.

This is a modified version of a recipe from a cookbook I have. I tweaked a few things, and make muffins instead of the quickbread loaves the original specifies for easier portion control.

These are delicious with homemade jam, conserve, or fruit butter. (Did I mention I’m a canner, and there will be canning recipes included on this blog eventually?) Store them in the fridge – the high moisture content means these mold easily at room temp. If you don’t like eating cold muffins, just peel the paper back and pop one in the microwave for a few seconds to warm it up.

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Carrot Banana Zucchini Muffins

makes 24 muffins

3 cups white whole wheat flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon Penzey’s Cake Spice blend
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 very ripe bananas, mashed
1/2 cup unsweetened applesauce
1/4 cup neutral vegetable oil (canola, corn, etc.)
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup shredded carrot
1 cup golden raisins

Heat oven to 325°F. Prepare 24 muffin cups by lining with paper liners and spraying bottoms only with cooking spray.

In large bowl, combine flour, sugar, cinnamon, Cake Spice (or 2 additional teaspoons cinnamon), salt, baking soda and baking powder.

In medium bowl, whisk together banana, applesauce, oil, and vanilla. Add to dry ingredients; mix well. Batter will be very stiff.

Stir in zucchini, carrots and raisins.

Portion batter into prepared muffin cups and bake 18-22 minutes or until toothpick inserted in center comes out with only moist crumbs. Cool in pans on wire rack 5 minutes. Remove from pans and cool completely. Warm muffins will stick to the papers. Store in an airtight container. Refrigeration recommended, due to high moisture content.

NOTES:

  • As always, I love me some King Arthur White Whole Wheat flour.
  • If you want to add some different color and flavor to these muffins, go ahead and use other small dried fruit instead of the golden raisins: standard Thompson raisins, cranberries, blueberries, or cherries.
  • Not zucchini season? Use frozen shredded zucchini, thawed, but give it a little hug in  a tea towel to remove some of the excess moisture.
  • As of this writing, I have a jar of Penzey’s new Pie Spice sitting on my counter. I intend to make a batch of these (as bars, not muffins) using Pie Spice instead of Cake Spice. They’re similar but different.
  • Go bananas! If you have bananas that have gone a little too brown for your preference, peel them, wrap in plastic wrap, and stash them in the freezer for recipes like this. I take out the required number, unwrap them, and microwave on medium for a minute or two to soften and thaw most of the way through. They mash quite easily after being frozen.

EDIT: I made a 9×13 pan from one recipe, baked about 42 minutes at 325°F. They will head to work with me tomorrow for my knitting class. I used the Pie Spice, but haven’t tasted the bars yet.

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