Description
These zucchini carrot muffins are soft, nourishing, and easy to make—perfect for breakfast or snack time. Packed with fresh veggies and naturally sweetened, they’re a favorite for kids and adults alike.
Ingredients
½ cup raw walnut or pecan halves or ¼ cup dried fruit such as golden raisins or cranberries
¾ cup grated zucchini (about 1 small zucchini)
1 ¼ cups white whole wheat flour
1 cup old fashioned rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
¾ cup grated carrot (about 1 large carrot)
2 large eggs, room temperature
½ cup plain nonfat Greek yogurt, room temperature
⅓ cup honey or pure maple syrup
¼ cup canola oil or light olive oil
2 teaspoons pure vanilla extract
Instructions
Preheat the oven to 350°F. Line 10 muffin cups with liners or grease lightly.
If using nuts, toast them at 350°F for 8–12 minutes, then roughly chop and set aside.
Place grated zucchini on paper towels and blot dry. Set aside.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the grated carrot and zucchini and fold to combine.
In another bowl, whisk together the eggs, yogurt, honey, oil, and vanilla until smooth.
Pour wet ingredients into dry, stirring gently until just combined.
Fold in nuts or dried fruit.
Divide batter into the muffin cups evenly.
Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 4 minutes, then transfer to a wire rack to cool completely.`
Notes
You can freeze leftover muffins individually for up to 2 months.
Swap Greek yogurt for non-dairy if needed.
Add chocolate chips or chopped dates for variation.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: ~9g
- Sodium: ~160mg
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~30mg
Keywords: zucchini carrot muffins, healthy muffins, easy muffin recipe, Whole wheat flour, greek yogurt, maple syrup, dried fruit, rolled