Veggie Spice Muffins

Veggie Spice Muffins


  • Cooking spray
  • ½ cup of shredded Carrot and Zucchini
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • ¼ cup plain whole milk greek yogurt
  • ¼ cup of unsweetened applesauce
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of ground ginger
  • 1 cup of the master muffin mix ( 1 ½ cups of flour, 2 cups of white whole wheat flour, ¾ cup wheat brain, 4 teaspoons baking powder, 1 teaspoon baking soda, and ¾ cup of brown sugar). This mix makes 5 cups of mix which is enough for 5 batches of muffins. Store the left overs in a plastic zippered bag in the freezer for one month.


  1. Preheat oven to 400 F (200 C) spray 24 mini muffin pan with cooking spray. Pat the carrot and zucchini dry with paper towels.
  2. In a bowl, beat together the egg, oil, yogurt, applesauce, vanilla, spices and carrot/zucchini mixture. Add the muffin mix and stire until just evenly moistened. The batter will be thick.
  3. Spoon the mix into the pans. Bake until the muffins are golden and toothpick inserted comes out clean. (about 13 minutes).

Submitted by Amanda M.