Zucchini Carrot Muffins
Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
Servings 15 muffins
Calories 129kcal
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 % fat
- 2 tbs canola oil
- ½ c natural applesauce
- 1 tsp vanilla
Instructions
- Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
- In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
- 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!)
- In a medium bowl, whisk together all of the wet ingredients.
- Pour wet ingredients into dry ingredients and combine well.
- Using a ¼ c
- ice cream scoop
- or measuring cup, carefully fill each muffin cup.
- Bake for 18 minutes or until toothpick comes out clean.
Notes
**My oven tends to bake a little faster than this so check after 16 minutes to be sure they are cooked
Good source of Vitamin A.
Nutrition
Calories: 129kcal | Carbohydrates: 13.2g | Protein: 4.7g | Fat: 6.7g | Saturated Fat: 0.6g | Cholesterol: 24mg | Sodium: 210mg | Fiber: 2.8g