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Zucchini Carrot Muffins

Zucchini Carrot Muffins

Deliciously moist Zucchini Carrot Muffins packed with wholesome ingredients, perfect for a healthy snack or breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 4 minutes
Total Time 39 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 muffins
Calories 234 kcal

Equipment

  • muffin pan
  • mixing bowls
  • Baking Sheet

Ingredients
  

Dry Ingredients

  • 1.25 cups white whole wheat flour can substitute with all-purpose flour
  • 1 cup old fashioned rolled oats
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.25 teaspoons ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.25 teaspoon kosher salt

Wet Ingredients

  • 0.5 cup plain nonfat Greek yogurt at room temperature
  • 0.33 cup honey or pure maple syrup
  • 0.25 cup canola oil or light olive oil
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract

Vegetables and Mix-Ins

  • 0.75 cup grated zucchini 1 small zucchini will be sufficient
  • 0.75 cup grated carrot about 1 large carrot
  • 0.5 cup raw walnut or pecan halves or dried fruit such as golden raisins or cranberries

Instructions
 

Baking Instructions

  • Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
  • If using nuts for the mix-ins, toast them in the oven: Spread nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes until browned and fragrant. Chop and set aside.
  • Place the zucchini on a stack of paper towels. Pat dry and set aside.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the grated carrot and zucchini. Fold gently to combine.
  • In a separate medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
  • Fold in the nuts or any other mix-ins.
  • Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let muffins cool in the pan for 4 minutes. Gently transfer muffins to the rack to finish cooling. Enjoy!

Notes

Muffins can be stored in a paper towel-lined airtight container at room temperature for up to 4 days. Individually wrap each muffin for freezing and store in an airtight container for up to 3 months.

Nutrition

Serving: 1muffinCalories: 234kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 33mgPotassium: 222mgFiber: 3gSugar: 11gVitamin A: 1670IUVitamin C: 2mgCalcium: 71mgIron: 1mg
Keyword baking, breakfast muffins, healthy muffins, snack, vegetable muffins, Zucchini Carrot Muffins
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