Zucchini Carrot Muffins

Baking is not my forte, let alone in the middle of August, but zucchini season always lures me into the world of muffins and breads. This time last year I was 9 months pregnant and frantically baking and freezing quick breads.  Let me tell you, we were pretty thrilled to have a freezer full of Chocolate Zucchini Bread after our baby was born in September!  If you know someone who is expecting, these muffins freeze perfectly and will be a delicious and wholesome treat to have on hand post-baby.

If you feel like spreading them with peanut butter and honey, I certainly will not judge.

Your family is waiting.

5.0 from 1 reviews

Zucchini Carrot Muffins

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 9

• Serving size: 1 Muffin
• Calories: 129

• Fat: 6.7g
• Saturated fat: 0.6g
• Carbohydrates: 13.2g
• Sodium: 210mg
• Fiber: 2.8g
• Protein: 4.7g
• Cholesterol: 24mg

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

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Recipe adapted from Kitchen Preserve Makes 15 muffins

Ingredients

Dry Ingredients

• ¾ cup whole wheat flour
• ¾ cup old fashioned oats
• ½ c flax seed meal
• ¼ c brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• ½ c walnuts – chopped (optional)

Wet Ingredients

• 1 c zucchini – grated with skin on
• ½ c carrot – grated
• 2 eggs
• 6 oz Greek yogurt – 0 %
• 2 tbs canola oil
• ½ c natural applesauce
• 1 tsp vanilla

Instructions

1. Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
2. In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
3. Once the dry ingredients are mixed well, add in the walnuts and use hands to make sure they are all evenly coated with the floury ingredients. (This will help them float in the muffins!)
4. In a medium bowl, whisk together all of the wet ingredients.
5. Pour wet ingredients into dry ingredients and combine well.
6. Using a ¼ c
7. ice cream scoop
8. or measuring cup, carefully fill each muffin cup.
9. Bake for 18 minutes or until toothpick comes out clean.
10. **My oven tends to bake a little faster than this so check after 16 minutes to be sure.

Notes

Good source of Vitamin A.

3.1.09