Go Back
–+ servings
Zucchini Carrot Muffins

Zucchini Carrot Muffins

Deliciously moist Zucchini Carrot Muffins, combining healthy ingredients for a perfect snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 4 minutes
Total Time 41 minutes
Course Snack
Cuisine American
Servings 10 muffins
Calories 234 kcal

Equipment

  • Muffin pan
  • Baking Sheet
  • Mixing Bowls
  • Whisk

Ingredients
  

Dry Ingredients

  • 1.25 cups white whole wheat flour Can be substituted.
  • 1 cup old fashioned rolled oats Optional.
  • 1.5 teaspoons baking powder Ensure it's fresh.
  • 0.5 teaspoon baking soda
  • 1.25 teaspoons ground cinnamon Freshly ground recommended.
  • 0.125 teaspoon ground nutmeg
  • 0.25 teaspoon kosher salt

Wet Ingredients

  • 0.5 cups plain nonfat Greek yogurt At room temperature.
  • 0.5 cups honey or pure maple syrup Sweetener options.
  • 0.25 cups canola oil or light olive oil
  • 2 large eggs At room temperature.

Fruits and Nuts

  • 0.5 cups raw walnut or pecan halves Optional: or 0.25 cups dried fruit.
  • 0.75 cups grated zucchini About 1 small zucchini.
  • 0.75 cups grated carrot About 1 large carrot.
  • 2 teaspoons pure vanilla extract

Instructions
 

Baking Instructions

  • Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
  • If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes until lightly browned. Transfer to a cutting board, chop, and set aside.
  • Place the zucchini on a stack of paper towels. Pat dry and set aside.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the grated carrot and zucchini. Fold gently to combine.
  • In a separate bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients, stirring gently until just combined.
  • Fold in the nuts or any other mix-ins.
  • Divide the batter evenly among the muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 4 minutes, then transfer to a wire rack.

Notes

Muffins can be stored in a paper towel-lined airtight container at room temperature for up to 4 days. Individually wrap each muffin to freeze for up to 3 months.

Nutrition

Serving: 1muffinCalories: 234kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 33mgPotassium: 222mgFiber: 3gSugar: 11gVitamin A: 1670IUVitamin C: 2mgCalcium: 71mgIron: 1mg
Keyword Baked Goods, Carrot Muffins, Healthy Muffins, Vegetable Muffins, Zucchini Muffins
Tried this recipe?Let us know how it was!