Description
Enjoy these Fluffy Whole Wheat Carrot Zucchini Muffins that are moist, healthy, and packed with veggies! Perfect for breakfast—try them today!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1½ cups whole wheat flour
- ⅓ cup coconut sugar (or granulated sugar)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- ⅓ cup avocado oil (or melted coconut oil or butter)
- 2 teaspoon vanilla extract
- ½ cup plain yogurt
- ½ cup unsweetened applesauce (can sub ripe mashed banana)
Instructions
- Preheat the oven to 375°F and grease or line a muffin tin.
- Squeeze excess moisture from the grated zucchini and carrots using a paper towel.
- In a large bowl, whisk together whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together eggs, avocado oil, vanilla extract, yogurt, and applesauce until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the drained zucchini and carrots carefully without overmixing.
- Fill muffin tins to the top and bake for about 22 minutes or until a toothpick comes out clean.
- Let cool in the pan for at least 15 minutes before removing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added texture, consider mixing in chopped nuts or dark chocolate chips. If you prefer a vegan version, substitute eggs with flaxseed meal mixed with water.