Zucchini Carrot Muffins are a healthy way to enjoy your morning muffin packed with veggies, whole grains, and without any added refined sugar. These muffins are just 150 calories each and taste amazing.
Healthy Zucchini Carrot Muffins that are made with whole wheat flour and oats are a healthy way to enjoy a muffin, plus they are packed with veggies.
My toddler is currently going through a phase where she suddenly doesn't want to eat any vegetables. Overnight she has gone from a child who would happily munch on carrots or broccoli to one who straight up spits out her veggies. And while this is infuriating most of the time, it's also become a kitchen challenge to see where I can sneak in some extra veggies. After countless attempts, some successful and many not, these zucchini and carrot muffins have come out on top. Also successful in case you are facing a similar challenge - almost any egg scrambled with very finely minced veggies and cheese, cauliflower rice mixed into brown rice, smoothies, and veggie meatballs.
These are a great grab and go option not just for breakfast but for school lunches and snacks. It's something you can feel good about since there are tons of veggies and it's free from refined sugars. They also freeze well, so don't be scared to make up a double batch.
There are a few tricks to making these muffins come out their best. First of all, I recommend draining the zucchini before you add it to the batter. The easiest way to drain the zucchini is to wrap it up in a cheesecloth or kitchen towel and squeeze away. You will be shocked at how much water will come out. I also recommend using white whole wheat flour. While regular whole wheat flour would work, I find the white whole wheat flour has a milder flavor and is a bit more kid friendly. Lastly, feel free to add in some walnuts, chocolate chips, or even blueberries.
Tips for Making Zucchini Carrot Muffins
- Make sure to squeeze out the excess moisture from the zucchini before adding it to the batter. Not doing so can add a lot of extra moisture and the muffin won't turn out as well.
- If you don't want to use maple syrup, you could also use honey or brown sugar instead.
- Sometimes I throw some chocolate chips into the batter or chopped walnuts - both tasty options.
- These muffins freeze well so place the extras in a freezer safe ziploc bag and just reheat in the microwave for a quick snack.
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Zucchini Carrot Muffins
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- 1.5 cups white whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 U egg
- 2 tsp vanilla extract
- 1 cup zucchini, grated
- 1 cup carrots, grated
- Preheat the oven to 350 degrees.
- Mix together the dry ingredients - flour, oats, baking powder, baking soda, salt, and cinnamon in a bowl. In another bowl mix together the wet ingredients - applesauce, maple syrup, coconut oil, egg, and vanilla extract. Fold in the carrot and zucchini.
- Slowly add the wet ingredients to the dry. Stir to combine.
- Pour into a standard muffin tin. Bake for 22-27 minutes until cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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