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Ingredients
    For the streusel topping
  • ½ cup All-purpose flour
  • ¼ cup C&H® Light Brown Sugar
  • 3 tablespoons Butter, softened
    For the muffins
  • 1 cup  C&H® Bakers Sugar
  • ½ cup Vegetable oil
  • 3 large Eggs
  • 2 teaspoons Pure vanilla extract
  • ½ cup Crushed pineapple, drained
  • ¾ cup Zucchini, shredded and drained
  • ¾ cup Carrots, shredded
  • ¾ cup Apples, shredded and drained
  • 2 ¼ cups All-purpose flour
  • 2 teaspoons Baking soda
  • ½ teaspoon Salt
  • 2 teaspoons Ground cinnamon 
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Instructions
Prep Time: 25 minutes / Bake Time: 12 minutes / Yields: 40 mini muffins
Step 1

Prepare the streusel topping. In a medium bowl, stir flour and sugar together. Add butter and using your fingers, mix the butter into the flour mixture until it sticks together when pressed. Place in the refrigerator.

Step 2

Preheat oven to 350°F. Line with paper cups one mini muffin pan. 

Step 3

In a large bowl, mix together the sugar, oil, eggs, and vanilla. Add pineapple, zucchini, carrots, and apples. Mix until well combined. 

Step 4

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients until incorporated.

Step 5

Scoop one tablespoon of batter into each muffin cup. Sprinkle about ½ teaspoon of streusel on top.

Step 6

Bake for 12 minutes or until golden brown. Remove pan from oven and place on a cooling rack for 5 minutes. Remove muffins from pan and cool completely. Transfer to an airtight container and store at room temperature for up to 3 days. 

 

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