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Zucchini Carrot Muffins

URL: https://www.wellplated.com/zucchini-carrot-muffins/

Ingredients

  • ¾ cup grated zucchini
  • 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
  • 2 large eggs
  • ½ cup plain nonfat Greek yogurt
  • ⅓ cup honey or pure maple syrup
  • ¼ cup canola oil or light olive oil
  • 2 teaspoons pure vanilla extract
  • ½ cup raw walnut or pecan halves (optional)
  • ¼ cup dried fruit (optional)

Instructions

  1. Preheat the oven to 350°F and prepare a muffin pan.
  2. If using nuts, toast them in the oven until lightly browned.
  3. Dry the grated zucchini using paper towels.
  4. In a large bowl, whisk together the dry ingredients.
  5. Fold in the grated carrot and zucchini.
  6. In a separate bowl, whisk together the wet ingredients until smooth.
  7. Combine the wet and dry ingredients gently, being careful not to overmix.
  8. Fold in the nuts or any other mix-ins if desired.
  9. Scoop the batter into the muffin cups and bake for 18 to 22 minutes.
  10. Let cool for a few minutes before transferring to a wire rack.

Nutrition Facts (estimated)

Servings
10 muffins
Calories
234
Total fat
11g
Total carbohydrates
28g
Total protein
7g
Sodium
20mg
Cholesterol
33mg

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