Description
Fluffy Whole Wheat Carrot Zucchini Muffins are the ideal blend of nutrition and flavor. These delightful muffins are brimming with shredded carrots and zucchini, making them an excellent choice for health-conscious eaters. Naturally sweetened and incredibly moist, they serve as a wholesome breakfast option, a tasty lunchbox treat, or a quick snack for on-the-go lifestyles. The unique combination of veggies ensures each bite is packed with essential vitamins while delivering a delicious taste that everyone will love. Whether enjoyed fresh from the oven or stored for later, these muffins are versatile and satisfying.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1½ cups whole wheat flour
- ⅓ cup coconut sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- ⅓ cup avocado oil
- 2 teaspoon vanilla extract
- ½ cup plain yogurt
- ½ cup unsweetened applesauce
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- Grate the zucchini and carrots, then drain excess moisture using paper towels.
- In a bowl, whisk together the dry ingredients: whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the wet ingredients: eggs, avocado oil, vanilla extract, yogurt, and applesauce.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the drained veggies.
- Fill muffin tins to the top with batter and bake for about 22 minutes or until a toothpick comes out clean.
- Allow to cool for at least 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg