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Ingredients
    Streusel Topping
  • 1/2 cup all-purpose flour

  • 1/4 cup C&H® Dark Brown Sugar
  • 2 tablespoons butter, softened

  • Muffins
  • 1 cup C&H® Organic Raw Cane Sugar

  • 1/2 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup crushed pineapple
  • 1 cup peeled and cubed zucchini
  • 1 cup peeled and cubed carrots
  • 1 cup peeled, cored and cubed apples
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon

     

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    C&H® Dark Brown Sugar

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Instructions
Yields: 40 mini muffins
Streusel Topping

In a large bowl, stir flour and sugar together.  

 

Add in butter and mix with a pastry blender until flour mixture sticks together when pressed.

 

Set aside to top muffin batter.

 

Muffins

Preheat oven to 350°F. Grease mini muffin pans.

 

In a large bowl, mix together sugar, oil, eggs and vanilla; set aside.

 

Add pineapple, zucchini, carrots and apples to a blender.   

 

Purée on high until reaching an applesauce-like consistency.

Press through a fine mesh strainer over a medium bowl.

 

Mix up vegetables and scape down sides with a spatula, as needed.

 

Stir strained fruit and vegetable mixture into sugar mixture to combine.

 

In a separate large bowl, whisk together flour, baking soda, salt and cinnamon.

 

Stir flour mixture into the wet ingredients until incorporated.

 

Scoop 1 tablespoon of the batter into each greased mini muffin cup.

 

Sprinkle 1/2 teaspoon of streusel on top.

 

Bake 11 to 12 minutes. Rest pan on a wire cooling rack. When cool, transfer to an airtight container and store for up to 3 days.

 

Additional Tips

You can also use a food processor in place of a blender to purée vegetables.

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