Healthy Zucchini Carrot Muffins
These quick & easy Zucchini Carrot Muffins are a sneaky way to add some veggie goodness to your day. Whole-grain & refined sugar-free!
Servings: 12 muffins
Calories: 173kcal
Cost: $4.01 or $0.33/muffin
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour (or half all-purpose and half whole wheat flour)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup coconut sugar (or packed brown sugar)
- ½ cup plain Greek yogurt
- ¼ cup avocado oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup shredded zucchini (measure after squeezing)
- ¾ cup freshly shredded carrot (measure after squeezing)
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the sugar, Greek yogurt, oil, eggs, and vanilla until no lumps remain.
- Add the dry ingredients until roughly combined but not smooth (do not fully mix).
- Squeeze the shredded zucchini of excess moisture using several layers of paper towels. Measure out ¾ cup of the squeezed zucchini. Repeat this step with the shredded carrot.
- Stir the vegetables into the batter, mixing until just combined (do not overmix). Scoop the batter evenly into the 12-count muffin tin (about ¾ full). Bake in the preheated oven for 19-21 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool, then serve!
Nutrition
Serving: 1muffin | Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Sodium: 193mg | Fiber: 2g
