Magnificent Mason Muffins (vegies Included) Recipe

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Magnificent Mason Muffins (vegies included)

Lisa, Mason's Mom

By
@Mommatomase

I made these for my son to take as a snack in Kindergarten. They are loaded with good ingredients and packed with power... not a low cal muffin, a powerful muffin.
He still loves them in high school!


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Rating:

Comments:

Serves:

24

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

use organic, if available
3
eggs
3/4 c
coconut oil
1/2 c
applesauce, unsweetened
1 c
turbinado sugar
2 c
zucchini, shredded (liquid squeezed out)
1 c
carrot, finally chopped
1 Tbsp
vanilla
1 1/2 c
unbleached, unbromated, white flour
1 1/2 c
whole wheat flour (brown or white)
1 tsp
salt
1 tsp
baking powder, non aluminum
1 tsp
baking soda
1 Tbsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350.
2
Use cupcake papers to make 24 muffins.
3
In a large sized mixing bowl, sift together dry ingredients. Set aside.
4
In a separate medium mixing bowl, beat eggs to fluffy.
5
Add oil, applesauce and sugar to the eggs. Mix together.
6
Then add zucchini, carrot and vanilla. Mix together.
7
Add the wet ingredients to dry ingredients. Do not over mix.
8
Divide into muffin papers and bake for 30 minutes.
9
These muffins need to “sleep” one day before they are good. So make sure you make them one day before you need them. They keep in the refrigerator for up to two weeks in an airtight container.

About this Recipe

Course/Dish: Other Breakfast, Cakes, Muffins
Main Ingredient: Flour
Regional Style: American