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Zucchini Carrot Muffins

Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 10 muffins
Calories: 234 kcal
Course: Breakfast , Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Place the zucchini on a stack of paper towels. Pat dry and set aside.
  4. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Add the grated carrot and zucchini. Fold gently to combine.
  6. In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  7. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
  8. Fold in the nuts or any other mix-ins.
  9. 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

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

% 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.