These deliciously moist muffins sneak in some veggies and are sure to please everybunny with the addition of apple and coconut.
I’m hopping down the bunny trail with an Easter-themed recipe and one that’s appropriate for spring, as we are digging in the garden this time of year. These deliciously moist muffins are a welcome addition to your breakfast or brunch menu and a sweet treat that sneaks in some veggies!
Inspired by Beatrix Potter The Complete Tales, this Novel Baker recipe is a sweet repeat. I had to dig back to the 2014 archives to find it, but it’s too easy and good not to share again!
These Peter Rabbit Wheelbarrow Cupcake Holders provide a little muffin or cupcake toting fun! They’re by Meri Meri, originally found at HomeGoods.
With the resurgence in popularity of Beatrix Potter, there are all kinds of Peter Rabbit cupcake wrappers and toppers available on Amazon, ideal for a bunny-themed baby shower or birthday party when life returns to normal and we’re no longer social distancing.
Peter Rabbit’s Carrot Zucchini Muffins,
adapted from Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 18 muffins
2 cups finely shredded carrot
1 cup shredded zucchini
1 cup peeled shredded apple
3/4 cup flaked coconut
1/2 cup chopped walnuts
2 teaspoons orange zest
2 cups all-purpose flour
1 cup sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil (I used a 4 oz. cup of unsweetened apple sauce and 1/4 cup canola oil to make 3/4 cup)
1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, walnuts and orange zest; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened.
Fold in carrot mixture (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done with a toothpick. Cool in pan 10 minutes before removing to a wire rack.
Swap out half the oil in your baked goods for unsweetened applesauce. For every 1/2 cup of oil replaced with applesauce, you will save 900 calories and 110 grams of fat in your recipe.
Substituting applesauce for oil will change the texture of your baked goods, making it slightly chewier which works in this recipe. To experiment in other recipes, only replace half of the oil, and see how it turns out. If you’re happy with the results, experiment with replacing more of the oil, a bit at a time.