Description
Indulge in the delightful taste of Fluffy Whole Wheat Carrot Zucchini Muffins, a perfect blend of moistness and natural sweetness that makes them an ideal breakfast or snack option. Packed with two cups of nutritious vegetables, these muffins are not only fluffy but also brimming with health benefits. The combination of whole wheat flour and yogurt ensures a wholesome treat that appeals to both adults and children alike. Easy to make, these muffins can be enjoyed fresh or frozen for those busy mornings. Whether paired with yogurt or enjoyed on their own, they promise to satisfy your cravings while sneaking in essential nutrients.
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. Grease or line a muffin tin.
- Squeeze excess moisture from the grated zucchini and carrots using a paper towel.
- In a bowl, whisk together whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine eggs, avocado oil, vanilla extract, yogurt, and applesauce until smooth.
- Mix wet ingredients into dry ingredients until just combined; then gently fold in the squeezed vegetables.
- Fill muffin tins to the top with batter.
- Bake for about 22 minutes or until a toothpick comes out clean.
- Allow muffins to cool before storing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 125
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg