Canola oil cooking spray (optional)
½ cup (2½ oz/75 g) shredded carrot or zucchini
1 large egg, lightly beaten
2 tablespoons canola oil
¼ cup (2 oz/60 g) plain whole-milk Greek yogurt
¼ cup (2¼ oz/70 g) unsweetened applesauce
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup (5 oz/155 g) Master Muffin Mix
Preheat the oven to 400°F (200°C). Spray a 24-cup mini muffin pan with cooking spray or line with paper liners. Pat the carrot or zucchini dry with paper towels.
In a bowl, beat together the egg, oil, yogurt, applesauce, vanilla, spices, and carrot or zucchini. Add the muffin mix and stir just until evenly moistened. The batter will be thick.
Spoon the batter into the prepared muffin cups, dividing it evenly among about 16 cups and filling the cups. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 13 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then transfer to the wire rack to cool.
Note If you don’t have the muffin mix on hand, in a bowl, stir together
? cup (1½ oz/45 g) all-purpose flour, ? cup (1½ oz/45 g) white-whole- wheat or whole-wheat flour, 2 tablespoons wheat bran, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt, and 2 tablespoons packed golden brown sugar, mixing well. Proceed with the recipe.
Store It Refrigerate in an airtight container for up to 3 days, or seal in a zippered plastic bag and freeze for up to 3 months.
Pack It Thaw 2 or 3 mini muffins, if necessary, then pack in a small airtight container.