Description
Fluffy Whole Wheat Carrot Zucchini Muffins are a wholesome and tasty treat that’s perfect for breakfast, snacks, or lunch boxes. These muffins are packed with nutrients from two cups of grated zucchini and carrots, naturally sweetened with coconut sugar, and made with whole wheat flour for a healthier option. They are easy to prepare, making them ideal for busy mornings or an afternoon pick-me-up. With their moist texture and delightful flavor, you’ll find yourself reaching for these muffins time and again!
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1½ cups whole wheat flour
- ⅓ cup coconut sugar
- 3 large eggs
- ⅓ cup avocado oil
- ½ cup plain yogurt
- ½ cup unsweetened applesauce
Instructions
- Preheat your oven to 375°F and grease a muffin tin.
- Squeeze moisture from the grated zucchini and carrots using a paper towel.
- In a bowl, whisk together the dry ingredients: whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the wet ingredients: eggs, avocado oil, vanilla extract, yogurt, and applesauce.
- Combine wet and dry mixtures until just combined; gently fold in the vegetables.
- Fill muffin tins to the top with batter.
- Bake for about 22 minutes or until a toothpick comes out clean.
- Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 130
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in chopped nuts or dried fruits. Use room temperature ingredients for better batter consistency. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.