Zucchini Carrot Muffins


American, Baked Good, Baking, Breakfast, Cooking Methods, Course, Cuisine, Health and Diet, Low-Sugar, Meals, Recipes, Side Dish, Snack, Type of Dish, Vegetarian
  • By Michelle Shlaen, Soon-To-Be Registered Dietitian on
  • April 16th, 2017


Moist, sweet, and satisfying, these Zucchini Carrot Muffins are an absolute lifesaver for anyone with an on the go lifestyle.

Chockfull of shredded veggies, protein, fiber, omega-3s, rich maple, and warming spices like cinnamon and nutmeg, the muffins are nutritious, filling, and insanely delicious.

I like to make two batches ahead of time, freeze, and eat throughout the coming weeks as an easy breakfast or nutrient-packed snack.

Zucchini Carrot Muffins
 
Prep time
Cook time
Total time
 
Moist, sweet, and satisfying, these Zucchini Carrot Muffins are an absolute lifesaver for anyone with an on the go lifestyle. Chockfull of shredded veggies, protein, fiber, omega-3s, rich maple, and warming spices like cinnamon and nutmeg, the muffins are nutritious, filling, and insanely delicious. I like to make two batches ahead of time, freeze, and eat throughout the coming weeks as an easy breakfast or nutrient-packed snack.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 12
Ingredients
  • 1 cup whole wheat flour
  • ½ cup all purpose flour
  • 2 tsp baking powder
  • ½ cup chopped walnuts (plus some to top the muffins)
  • 1 Tbsp flaxseed meal
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • ¾ cup unsweetened applesauce
  • ¼ cup plain, non-free Greek yogurt
  • 1 large egg
  • 5 Tbsp maple syrup (or sweetener of choice)
  • Nonstick vegetable spray
Instructions

  1. Preheat oven to 400° Fahrenheit. As the oven heats, wash, peel, and shred the zucchini and carrot using a box grater or food processor with shredder attachment.

  2. Combine dry ingredients, whole wheat flour, all purpose flour, baking powder, flaxseed meal, chopped walnuts, cinnamon, nutmeg, and salt, in a mixing bowl and set aside.

  3. In a separate bowl, whisk together wet ingredients, egg, applesauce, yogurt, and maple syrup, until combined with no lumps. Fold in shredded zucchini and carrot into the wet ingredients.
  4. Add wet ingredients to the dry ingredients and mix until a thick batter forms.

  5. Spray muffin tin with nonstick vegetable spray and spoon batter into the tin, dividing evenly to make 12 muffins. Top each muffin with 1-2 walnuts. Bake for 20 minutes. Muffins are done when you stick a toothpick in and it comes out clean.
Nutrition Information
Serving size: 1 muffin Calories: 136.5 Fat: 4.5 Saturated fat: 0.6 Carbohydrates: 20.6 Sugar: 7.5 Sodium: 166.8 Fiber: 2.1 Protein: 4 Cholesterol: 16.2

 

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2 responses to “Zucchini Carrot Muffins”

  1. Carmen says:

    Very good, flavourful muffins. However, they stuck to my muffin paper liners and I lost part of my delicious muffin ☹️

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