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 cup flax seed meal
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup walnuts chopped optional
Wet Ingredients
- 1 cup zucchini grated with skin on
- ½ cup carrot grated
- 2 eggs
- 6 ounces Greek yogurt 0 % fat
- 2 tablespoons canola oil
- ½ cup natural applesauce
- 1 teaspoon 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 1/4 cup or an ice cream scoop, carefully fill each muffin cup.
- Bake for 15-18 minutes or until toothpick comes out clean.
Notes
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
