Healthy Zucchini Carrot Muffins

Healthy Zucchini Carrot Muffins are a delicious and healthy snack option that can be enjoyed any time of the day. These carrot muffins are easy to make and are a great way to sneak in some extra vegetables into your diet.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Snack

Cuisine: American

Keyword: Healthy Zucchini Carrot Muffins

Servings: muffins

Calories: 174kcal

Author: Jessica & Nellie

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
¾ cup whole wheat flour
¾ cup oat flour (I just blended oats in blender}
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 ½ tsp ground cinnamon
¼ tsp ground nutmeg

Wet Ingredients

3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup plain yogurt {I used vanilla yogurt}
¾ cup honey
2 tsp vanilla extract
1 cup zucchini shredded
1 cup carrots shredded
½ cup chopped pecans optional
½ cup raisins optional

Instructions

Prep: Preheat oven to 400 degrees. Line a standard muffin pan with paper or silicon liners, set aside.
Use a cheese grater and shred 1 large zucchini to obtain the 1 cup, as well as 1-2 medium size carrots. Squeeze the extra moisture from the zucchini with a paper towel.
Batter: In a large bowl, combine flour, wheat and oat flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Mix to combine. Add in the eggs, oil, apple sauce, yogurt, honey, and vanilla extract. Stir again to combine all ingredients well.
Lastly, add in the shredded zucchini and carrots, pecans, and raisins (if desired), mix until just blended. Proceed to pour the batter into the prepared muffin cups about ¾ of the way full.
Bake: Place the muffins into the preheated oven and bake for 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Let them cool for about 10 minutes before taking out of muffin tins. Serve and enjoy!

Notes

These muffins will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition