Description
These Healthy Zucchini Carrot Muffins are moist, flavorful, and packed with nutrients, making them a perfect snack or breakfast option.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup whole wheat flour
- 1/2 cup oats
- 1/2 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, grated carrot, whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the honey (or maple syrup), applesauce, and eggs.
- Combine the wet and dry ingredients until just mixed; do not overmix.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool before serving.
Notes
- For a vegan option, replace eggs with flax eggs.
- These muffins can be stored in an airtight container for up to a week.
- You can add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg