Yes, these are definitely freezer-friendly muffins. 5. These turned out AMAZING!! I made these today were really good I think might be good with some nuts too. I am wondering though if you think swapping out equal amounts of agave nectar syrup for the maple syrup would still work out? Recipe by Chef #226938. Those sweet boys DOMINATED these bad boys and left none for us adults. DIRECTIONS. However no one in my household liked it. Enjoy! Thank you! I’ve made them many, many times and they seriously could polish off a half dozen at a time if I let them. I’m much more likely to prepare a recipe without excessive ingredients. I forgot them at the store. I made these today. They turned out great – perfect sweetness and so soft! So happy you enjoyed them!! Hope you’re having a happy week! When I mixed the dry and wet ingredients I was a little worried the recipe was too dry, but once you add the zucchinis, carrots, and raisins the batter gets perfectly moist!! I’m so glad to hear that your son approved of the muffins, Cara. Katie, the addition of orange zest sounds like a complete winner! I added a bit of baking powder. I haven’t tried to convert this recipe and am not an expert it it yet. So easy too. Great muffin recipe. Did you happen to squeeze the liquid from the shredded veggies? These are delicious! They can have fun helping you make them, too! I’d hate to know how bad they would stick without cupcake paper. These healthy zucchini muffins with carrots and raisins are a great way to use up all that summer zucchini, so make a few batches to keep extra in the freezer. Which is unfortunate, because The Hubby and I love it in a sauteed vegetable medley, simply grilled, or baked with some Parmesan cheese. This past weekend I made two batches of these Zucchini Carrot Apple Muffins … I wonder how many calories they are? Hospitalitizer. I happen to think that adding chocolate chips “just because” makes you eligible for the mom of the year award. They look so good! He gobbled down 6 when he woke up from his nap. I’ve told you before that while I like to sneak in extra veggies to cram in as much nutrition as possible, there aren’t many veggies I have to “hide” from my kids. Using a puree might work if you let the liquid strain out well before using it. My first attempt was in a full size muffin pan with almond flour and they all caved in. :):):). My son has an egg allergy and I substituted with unsweetened applesauce and it worked great! Blueberry Zucchini Bread – following the recipe below, omit the walnuts and instead stir in 1 cup of fresh or frozen (but not thawed) blueberries. What Austin jams on Spotify to maintain a stoke level of 3,000, Homemade Yogurt Recipe, Part II: The Instant Pot, Crispy Tofu with Spicy Peanut Dipping Sauce (Vegan), How to Make a DIY Fire Pit in Your Backyard, How to DIY Finish an Ana White Reclaimed Wood Look Bedside Table (Tutorial), How to Install a Solid Wood Range Hood Vent Cover, Roasted Butternut Squash, Kale and Quinoa Salad with Lemon-Balsamic Vinaigrette Recipe (Vegan), Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi Recipe, Dark Chocolate Fudge and Almond Butter Energy Bite Truffles (Vegan, Paleo, Whole30), Does My Toddler Need Milk? Best of success to you! I make these muffins weekly because what started out being for my grandson now has become a family favorite and staple! Required fields are marked *. Thanks for the recipe. **Post originally published in 2011. Add Greek yogurt, butter, applesauce and brown sugar and process/blend until smooth. I really like the simplicity of this recipe. The plan executor. My 18-month son loves them. They are super tiny, I didn’t get much rise but are DELICIOUS! What is with the incredibly long preamble to the recipe? Have a good weekend!! Thanks for a great tasting muffin. I’m so glad that you and your son enjoyed the muffins, Lindy. TURNED OUT PERFECTLY. You don’t need to alter the ingredient amounts at all… just substitute 1 cup of all-purpose flour for the whole wheat flour. I never leave receipe reviews, but these are too awesome not to! I do tell him they have zucchini in them, and yet somehow, in muffin form, zucchini is totally acceptable. This is a quick look at the steps in this recipe. Let me know what you try. I thought these were a little bland but my toddler came back begging for more. Or yourself. Winner. Just made these for my daughter who is really fussy and is on the spectrum, so it can be difficult to get her to eat. baking soda 2 tsp. Process/blend until they are well chopped/minced into very small pieces. They are filled with carrots and zucchini and just enough batter to hold it all together. Modern Minimalist. Dark and gold on the outside and soggy and wet on the inside after 40 min. Thank you for your review, Lianne. I was wondering- do you think I could use another sweetener like Truvia Baking Blend instead of the maple syrup, or does the syrup help with the consistency? How long would these take to cook as regular sized muffins? HUGS. Isn’t that a contradiction? You would not need to double the recipe, but you would have to bake it longer. I used my ¼ cup measure to scoop the batter and it was pretty accurate. Everyday Meals | Sweet Treats | Simply Gluten-Free. Even my picky eater husband likes them. Did you make mini or full size muffins? Will have to hide them in the freezer next time. These muffins are very forgiving. Added an extra egg white to improve the texture given the flour used and also walnuts, and still turned out great. enjoyed the mini muffins! I just spray my mini muffin tin with Pam and I’ve never has a problem.I let them cool slightly and pop them out with a butter knife. And no draining of the liquid necessary, baked in 18 minutes. It’s one of the few ways my son will eat zucchini! Let cool in pan for a few minutes before removing to a cooling rack to cool completely. I have a recipe for zucchini muffins that I sometimes do half zucchini, half carrot that I love. Sweet, moist, and bite-sized, these mini muffins are a yummy and healthy kid snack. They were delicious and stayed moist. I usually never comment on things because they rarely live up to their description…especially when it’s a sweet involving veggies… but I HAD to comment. I will definitely freeze some with the next batch. Obviously if I came in thanks to the Gluten Free Salad, I do have issues w/Gluten and I really love Zucchini and Carrot paired in Breads, Muffins and other yummy things, so hopefully… :o). My son who never eats veggies has already eaten two. How do you think they would come out? Thank you so much for sharing this recipe! I’ve also never seen her eat a muffin so dang fast in my life, haha! I made these today, substituting a blended flour(wheat,oats,millet,coconut) which had to be sifted a few times, for the white whole wheat flour and they turned absolutely gorgeous. Curious what else can I sub the maple syrup/honey with if I want to bring down the sugar content to make this a bit more diabetic friendly? I used oven for 180 degrees. All the reader comments can’t be wrong! I’m swinging by from Cast Party Wednesday to check out your YUMMY looking post and invite you to my link party, The Yuck Stops Here. The only way my son will eat vegetables is when it’s hidden in something delicious. Mine came out a little dry…I skipped the raisins and used whole wheat instead. I would like to make these today but only have all purpose white flour. There will be tons of water that comes out from the zucchini. Now that I had to make a huge batch I pureed them and now I’m having the same issue. I also make them in regular muffin size and cook for 18-20 mins. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract. Yep, always good to find yummy ways to get in some extra veggies. I think agave should work fine. I’m glad you were able to make the recipe work with what you had on hand, Candy. I’m SO happy that you and your kiddos enjoyed the mini muffins, Melanie! I am so happy to hear that, Sarah. 2 cups grated fresh zucchini 1 cup grated carrots 2 cups quick oats 1 cup rice flour 2 teaspoons baking powder pinch salt 1/2 cup crushed walnuts (omit if there are food allergies) 1/2 cup dried cranberries Preheat oven to 375 degrees F. Fill cupcake or muffin pan with liners. They have become a staple in our house for my 16 month old, he eats 3-4 for breakfast quite frequently. With 4 toddlers between 14-20 months, an entire batch of these muffins lasted all of 1 day. Add eggs and vanilla and pulse to combine. One day, they are his all-time favorite food and then the next day he will straight up refuse them. The carrots and zucchini are shredded with a fine grater. You might need to bake it a couple more minutes. Some people use a “flax egg” to substitute for the egg in the recipe, so you can try that. Thank you for rating the recipe, too. I doubled the recipe. Quite literally. That also makes them super moist and tender, even though they are whole wheat, low in fat and low in added sugar. Fold dry ingredients into wet, until just mixed. Healthy carrot zucchini muffins are a favorite recipe of many readers and their kids. That being said, I know in England and other parts of Europe they have “plain flour” and “strong flour” and honestly, I don’t know the difference. I have just started attempting to sneak more veggies into my kids’ diets. Love having lots of veggies in her muffins. They weren’t that sweet???? Never measured an ingredient in her life. Delicious I love carrot cake and zucchini bread so would love to be able to try these. They are moist muffins, but they do cook through on the inside. These are absolutely DELICIOUS!! Thank you! I want to make these muffins with shredded apples. Love this recipe. The beginner's guide to making simple and delicious GF meals. ! Also great for baby-led weaning or as a finger food for toddlers … I’m so glad that you and your kids love the mini muffins recipe, Jenna! Perfect way to get those veggies in! Erin, if you’re going to make full sized muffins out of this recipe, the cooking time should be increased to 18 to 24 minutes. If you try anything, let me know. . I have not thought about doing Spanish translations, but something to consider. I share them on my facebook page and in my facebook group. I am going to try again with either rice flour or whole wheat. My 2 and 5 year old loved it but my husband polished them off in one sitting! Loved the easy recipe to get some veggies into the toddler. They were a great morning pick me up! Thanks! Preheat oven to 400°F (200°C). I have not done this, but it would probably be an equal amount. Your fierce advocate. Then just take out a few the night before or heat them for a few seconds in the microwave. I also have a recipe for Gluten Free Carrot Zucchini Mini Muffins. Thank you for your comment and for rating the recipe. After you’ve combined, you can add optional ingredients if you choose! My girls loved them! Mine will take a couple bites and that’s saying something! It’s too watery for the small holes. Absolutely love this recipe and will look to try others from your blog – thank you for sharing! I don’t know the calorie count for them, but I do know that a lot of people use the free nutritional calculator on MyFitnessPal.com, so perhaps you can do that too. Perfect for Breakfast with a cup of coffee!! I yielded 24 and had a single serve pie tin I used to use up the rest and so the recipe yielded 24 minis and one mega muffin. I used a blend of gluten free flours instead of the regular wheat and it came out great! Almond flour does not absorb moisture like the other flours. Hi! I made these cupcakes a couple of days ago for a get together with my son’s toddlers friends ands they were a hit!!! I have fallen in love with freezing things all the time because I can’t help but make big batches of my recipes. Will they be moist without the raisins? I had no problems with the muffins setting when I did that before adding them to the mixture! That sounds delicious! I’m just not a fan of raisins, but they sound yummy! Sorry for the delay. Love these! That is, until I turned my back to wash dishes. Healthy, Toddler-Friendly Carrot-Zucchini Muffins September 6, 2016 by Catherine These healthier, lightly sweet carrot-zucchini muffins are a delicious snack for toddlers and adults. In case anyone wanted to know. I used half and half maple syrup and honey. Oh I love this, and so great that you adapted it to suit your needs! Join our wildest adventure yet as we build our little Rez family and build our home sweet Rezidence. We made a double batch and substituted a little grated apple for some zucchini and it worked out great. There is no need to squeeze out the excess liquid. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. These muffins are really packed with veggies, truly making them a healthy snack. He has an egg allergy so I even used an egg substitute and they turned out great! Hi Lily! I made these for my toddler son who doesn’t eat veggies and he ate them! Fill a greased muffin tray with the mix, I tend to use a silicone muffin tray. I have never used paper liners. Love! These are perfection. Your email address will not be published. As … Normally I would freeze them but I’m thinking we will be eating the entire batch within a week this time. I’ve seen lots of the stuff you’ve done & would love it if you would share! ginger 1/8 tsp. My boys, 2 and 6 devoured them. Well, I just tried one more time with my new mini muffin pan, and I squeezed moisture from zucchini and carrot as a precaution, but used my almond flour again and I ended up with 24 sunken mini muffins. I have always made these mini and have not made that substitution, so I’m not sure how it would work. Baked these last afternoon for my toddler and he ate a couple of them right after his daycare! On the spectrum, my toddler eats really well. Thanks! Seriously, amazing! Will this recipe work with just carrots and no zucchini? So sad as they smelled so good while baking. Keeps for up to a week in the refrigerator or several months in the freezer. She liked them immediately. While these muffins do have the usual suspects, flour, brown sugar and chocolate they also have some added nutrition by way of zucchini and carrot – which add even more natural sweetness and moisture. Turned out moist and flavorful. I’m making a combination of large and small muffins. I always get great feedback on them! A delicious healthy toddler or kid snack! Tap to learn more than you ever wanted to know.*. Stir 2 tablespoons sugar into shredded veggies, and place mixture in a large colander set over a bowl. Shocked and amazed! Any suggestions on how to fix this problem for next time? Hmm, I’ve made these many time and never had a problem. They are definitely a favorite for my kiddos. The design eye. If you want to use the food processor (I did because it was faster), just use a cheese cloth and stain all the liquid out. Thanks! | The Milk Series | Part II, Chobani Greek vs. Stonyfield Organic Yogurt vs. Go-Gurt vs. Danimals Nutrition Comparison, Egg Nutrition 201: Battery Cage, Cage-Free, Free-Range, Organic, Pasture-Raised, Homemade Angostura Style Citrus Bitters for Cocktails Recipe, Strawberries and Cream Whiskey Cocktail Recipe, Smoky, Winter-Spiced Old-Fashioned Cocktail Recipe with Homemade Bitters, General Tso’s Tofu with Instant Pot Sticky Brown Rice Recipe for Meatless Monday, Best Cinco de Mayo Mexican Recipe Round-Up. 2. I recommend them as healthy breakfast muffins for toddlers often. These came out so yummy, my kids are going to devour these in the morning. Plus they were easy enough to make that my kids could help me grate veggies and mix the batter. Maybe that will help. I’m so glad to hear that you were able to make the recipe with the ingredients you had on hand, Kelly. These turned out perfect! Thank you for this recipe!!! Let us know how it turns out. I don’t have a mini muffin pan, can I make these using a regular pan and just double the recipe? Perfect consistency, healthy but feels like a treat. Here is a Greek Yogurt Cream Cheese Frosting I like -> https://cupcakesandkalechips.com/double-chocolate-chip-muffins/. Hi Heather! Thanks! Haha I bet it would work, though once thing I like about this recipe is that it isn’t a ton of butter like some muffins. The big one loves cucumbers and carrots dipped in Greek Yogurt Ranch Dip and both devour salads. You can thaw them at room temperature. Recently when I asked on my Facebook page for ideas for 2017, recipes with hidden veges was one of the special requests. Hi Lindsey! I'm sure it would work with another cup of grated carrot, but grated apple might also work since it has a similar water content to zucchini (and it would increase the sweetness of the muffins too). I made small and large before and they were perfect. but found your recipe to be a great jumping off point. Place the remaining ingredients in a separate bowl and whisk to combine. Would apple sauce work? We’re Liz & Austin Alvarez. Sweet, moist, and bite-sized little muffins filled with whole-grains and vegetables, but not a lot of added sugar. Hi Brianne – these muffins look and sound delicious. We start back to school in one week!! I make them weekly for my toddler. These are truly veggie muffins for toddlers and kids because they will happily gobble down their veggies without even knowing it. Only thing I want to ask when I used the toothpick to check the Muffin. Easy Flourless Blueberry Muffins from Healthy Inspiration use Medjool dates as the sweetener, plus a combination of garbanzo beans and oats instead of wheat flour. Thanks! So I am not sure how the flour you use substitutes for what I use. I had to have one myself. You know, I have actually never used cupcake papers. These are often a hit in my house and others’! They had a spongy consistency and were not sweet enough. We love these! Is it OK for Muffin to be wet when it’s hot? I’m not sure I want to share them with my toddler ;0), Julia Kristina Perfectly moist, these veggie muffins will become a favorite of both kids and adults! Can i use the same mix for the cake instead of muffins or do i need to modify anything. Mix your wet ingredients, including your grated Zucchini, in a 2nd bowl. Set aside. ), and super moist! He must have an appetite like my boys! I was getting tired of the puffs and other bland snacks so these were just perfect. Ha, love the mega muffin! I felt while they would overpower the mini muffins. So glad you enjoyed them! And if those don’t suit your kids’ fancy, you might like. Wonderfully sweet (naturally thank you!! Also, can you suggest if cream cheese or yogurt topping would go with it. I made a dozen regular sized muffins. Just use 1 1/2 cups of them instead of 1/2. I would suspect that you’re correct about the soggy interior being from too much liquid. Hi great recipe. Hi Judy, Updated in 2015 and again in 2018** Hi friends! I’m sorry that the muffins didn’t turn out well for you this time, Gigi. Thanks for your help. They are for my 7 month old baby. I used the recipe amount. Enjoy! Yet my recipe is a lot more complex than this one. Having never tried it myself, I can’t say for sure what the results would be, Christina. Copyright ©2020, Cupcakes & Kale Chips. If I want to add some ground flax seed, how much can I add without ruining the recipe? When you take them out of the freezer how do you thaw them? And this has been my go-to recipe twice now as a snack to bring in for my son’s class. Thanks for sharing this recipe! . I had a small ouch of baby applesauce that had Apple peach pineapple flavor. I used the MyFitnessPal app, and with my variations, they are about 100 calories each, if you make a dozen regular sized muffins. Overall two thumbs up. Recipe was quick and easy. So I have to sneak it into things like Vegetable Tomato Sauce with Chickpeas, Zucchini Tater Tots, annnnd…. I’m thinking it’ll be fine in the freezer, too. It will probably make about 8 muffins and you will need t bake them longer. Thanks. Hi! Recently we were heading out of town for over a week and I needed to get creative with a couple zucchini and some carrots hanging out in my fridge that surely would have been bad when we returned. This recipe uses real maple syrup for a nice flavor and sweetness while adding flavor and moisture to this healthier muffin. Place the first 6 ingredients in a large bowl and whisk to combine. Thanks!!! I made these and added oranges and orange zest to them. I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram! It is perfect for the summertime when you are trying to use up the overabundance of zucchini. These muffins are golden, cheesy and full of flavour that kids love.. Preheat oven to 350ºF. It might seem like a lot of vegetables, but they bake up perfectly. Such an easy recipe too. This freezer-friendly recipe is also perfect for lunch boxes!. They contain no added sugar and make the perfect snack for on the go! These are perfect little muffins for putting in lunchboxes when the children get Back to School! Looking forward to making your other recipes. I know that struggle well, Carola! Preheat oven to 350 degrees. My son loves zucchini bread and carrot muffins so I thought this recipe would be perfect. Required fields are marked *. These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack! I suggest to not use almond flour. Add the batter to the muffin tin, filling each muffin tin cup ⅔-¾ of the way full. These are amazing!! I am working on edits to many of my posts, but it takes time for this one-woman business. Just made these with my kids. thanks! I followed the recipe without any substitutions. These look great, but I am not sure what you mean by white whole wheat flour. 1. Would I be able to add another egg or would it turn out different? In doing so, I am also doing what Google requires of me to prove that I actually have knowledge about the recipe and therefore am a qualified source (they call it EAT – expertise/authority/trust). Thanks! How to Make Zucchini Carrot Muffins Step-by-Step. Just made these! I really don’t like them. Next time I will add an extra egg yolk and take the muffins out 2-3 minutes less. It’s like a nutritionist / DIY guy & a design gal / foodie had a baby. I usually refrigerate muffins that have dairy products and/or vegetables in them, otherwise they tend to get moldy quickly, but if you think they’ll get eaten up within 2 or 3 days, I’m sure the muffins will be fine on the counter if they’re wrapped well or in an airtight container. I’m glad to hear that you and your little one enjoyed the recipe, Lulu! These muffins are so delicious, and they are super easy to make! Light and spiced perfectly. I made regular size muffins though, instead of the mini size, and baked them for 20 minutes. I really enjoyed the oats and spice profile in this recipe! I actually just made a batch a couple weeks ago. Thanks for sharing! I am supposed to not use salt, baking powder, or soda now so could they be made without them. I make these for my 18 month old without the sugar and he loves them. The second time I used whole wheat flour and honey and they were even better! Super quick and easy. But zucchini – not so much. I followed the recipe to the letter and they turned out perfect. My kids loved them. Thanks for linking up with Delicious Dishes Recipe Party! You should be able to bake it as full size muffins. But he’s still a toddler and still has random preferences. Thanks so much for this recipe (currently baking probably my 20th batch!)!!! These are packed with healthy ingredients you can feel good about giving your toddler. I will try to experiment with the moisture part now. 4. Your email address will not be published. As for baking time for larger muffins… I know that it can be difficult to bake with because it doesn’t have the internal structure to support heavy ingredients. If possible I would love to know how many mini muffins and how many full sized muffins. The batter didn’t seem liquid enough but I figured the veggies would help with that, and they DID! I cannot guarantee any results without testing it myself, but you might be able to use some almond flour and some coconut flour, as the coconut flour would absorb some of the moisture. Thank you! He’s (almost always) willing to try new foods and (usually) likes (some) things. Thank you for the recipe! They are only sweetened with fruits and they are full of vegetables that are packed with vitamins, minerals, and fibers. Any substitution ideas? Thanks! Oh yay, I’m so glad he likes them! Typically you cannot swap baking soda for baking powder as they act a little differently in making baked goods rise depending on the other ingredients in the recipe. This is one that I haven’t tried to convert to gluten free yet, but I need to! I make these muffins weekly because what started out being for my grandson now has become a family favorite and staple! They were delicious, I will just add more veggies next time! But don’t skip my PRO TIPS below! Maybe 1/2 tsp. 1. I take a couple out the night before to thaw for the next morning. I am not too familiar with adding things like protein powders so I am not sure how that would work. This is my first time trying one of your recipes. I used grated pumpkin instead of carrots ’cause I have loads hanging around, and they turned out great. My 5 year old refuses to eat zucchini but he has been eating these muffins for at least three years now. I just made these and they are so so good!! That’s so interesting because so many people tell me that they don’t believe the muffins will bake well because of how little batter there is compared to the amount of veggies. Thanks for a great recipe. I think the zucchini and carrots let out way too much liquid while baking. I used cupcake paper and they stuck so bad. Please see our disclosure statement. 6. A healthy muffin, it is a great idea because my son doesn’t like to eat vegetables so it is a great way. I made these muffins tonight and they are delicious! Giving your toddler! )!!!!!!!!!!!! zucchini carrot muffins for toddlers!... No raisins the veggies would help with that, Samantha cup of veg oil sugar. Flour with this recipe a few quick questions: can i substitute agave for the full and! Cook as regular sized muffins veggies next time twice now as a cake as. 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Batter didn ’ t use a small cookie scoop slightly overfilled ) and my 3 the... Longer if needed that might have affected the bake time, Gigi the soggy interior being from too much from... And then the next morning a greased muffin tray egg white to improve the texture given the flour use... It myself it into full size muffin trays with paper liners and used whole flour... Cool completely t tried it myself turns out that salad if i to! “ just because ” makes you eligible for the recipe but excluded the raisins as finely as i could liquid! Of gluten free sometimes whole wheat flour and they ’ d guess it was a! Be using traditional muffin pan with nonstick cooking spray you drain or squeeze out excess. Some in s hot lightly sweet and full of flavour that kids love the mini,! Whisk until thoroughly combined or line with cupcake liners and used coconut oil, golden raisins and... The zucchini, carrot and raisins and they are super easy to make the recipe, Jenna leah, makes... 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