Fluffy Whole Wheat Carrot Zucchini Muffins
Enjoy these Fluffy Whole Wheat Carrot Zucchini Muffins! Made with wholesome ingredients, they’re perfect for breakfast, snacks, or lunch boxes. Try now!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1½ cups whole wheat flour
- ⅓ cup coconut sugar (or granulated sugar)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- ⅓ cup avocado oil (or melted coconut oil or butter)
- 2 teaspoon vanilla extract
- ½ cup plain yogurt
- ½ cup unsweetened applesauce (can sub ripe mashed banana)
Instructions
- Preheat oven to 375°F and prepare a muffin tin.
- Squeeze excess moisture from grated zucchini and carrot.
- In a bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix wet ingredients: eggs, oil, vanilla extract, yogurt, and applesauce until combined.
- Combine wet and dry ingredients gently; fold in the vegetables.
- Fill muffin tins to the top and bake for approximately 22 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 15 minutes before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 140
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg