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Whole Wheat Zucchini Carrot Muffins

Whole Wheat Zucchini Carrot Muffins for a Wholesome Morning!

These Whole Wheat Zucchini Carrot Muffins combine nutritious veggies with a hint of sweetness, perfect for breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups whole wheat flour Can substitute with gluten-free flour.
  • 3/4 cup coconut sugar Can be swapped with granulated sugar.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 pieces eggs Can replace with flax eggs for an egg-free option.
  • 1/2 cup avocado oil Melted coconut oil or butter can be substituted.
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt Can replace with applesauce for a dairy-free option.
  • 1/2 cup unsweetened applesauce Ripe mashed banana is a good substitute.
  • 1 cup grated zucchini Squeeze out excess water before mixing.
  • 1 cup grated carrot Squeeze out excess water before mixing.
Optional Mix-Ins
  • 1/2 cup chocolate chips Choose dark or semi-sweet.
  • 1/2 cup nuts Walnuts or pecans make great additions.
  • 1/2 cup dried fruit Consider cranberries or raisins.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Paper muffin cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper cups.
  2. Squeeze out excess moisture from grated zucchini and carrots using clean paper towels.
  3. In a large bowl, whisk together the dry ingredients: flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a medium bowl, whisk together the wet ingredients: eggs, avocado oil, vanilla extract, Greek yogurt, and applesauce.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the drained grated zucchini and carrots carefully.
  7. Fill the muffin cups all the way to the top with the batter.
  8. Bake for 22 minutes or until a toothpick comes out clean.
  9. Let the muffins cool in the tin for about 15 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Squeeze out excess moisture from zucchini and carrots for fluffy muffins. Store in an airtight container for up to 5 days or freeze for up to 3 months.

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