Zucchini Carrot Muffins
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Zucchini Carrot Muffins
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Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!
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Ingredients
- ½ cup raw walnut or pecan halves or ¼ cup dried fruit such as golden raisins or cranberries
- ¾ cup grated zucchini 1 small zucchini will be more than enough; no need to peel it first
- 1 ¼ cups white whole wheat flour
- 1 cup old fashioned rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup grated carrot about 1 large carrot
- 2 large eggs at room temperature
- ½ cup plain nonfat Greek yogurt at room temperature
- ⅓ cup honey or pure maple syrup
- ¼ cup canola oil or light olive oil
- 2 teaspoons pure vanilla extract
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 now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly 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 of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!
Notes
- TO STORE: Muffins can be stored in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Individually wrap each muffin, and store them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy muffins as desired.
- For more storage tips, check out my post on How to Store Muffins.
Nutrition Information
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Serving
1(of 10)
Calories
234kcal
(12%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
33mg
(11%)
Potassium
222mg
(6%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1670IU
(33%)
Vitamin C
2mg
(2%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 234kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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