Carrot Zucchini Muffins

Carrot Zucchini Muffins

12 servings
These Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe that's loaded with nutrition! AKA: Baby Muffins! 

Ingredients

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats

    or 1 cup oat flour

  • 2 tsp ground cinnamon
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup zucchini

    shredded

  • ½ cup carrot

    chopped

  • ¾ cup 6 oz vanilla Greek yogurt
  • 2 TBS butter)

    melted (or coconut oil

  • ½ cup unsweetened applesauce
  • ½ cup brown sugar

    or coconut sugar

  • 2 eggs
  • 1 tsp vanilla

Directions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    Grease a muffin tin. Set aside

  3. 3

    Place old fashioned oats in the container of your food processor or blender. Blend on high until they reach the consistency of flour (15-30 seconds). Transfer oat flour from the container to a medium bowl.

  4. 4

    Add whole wheat flour, cinnamon, salt, baking soda and baking powder to the oat flour. Stir to combine and set aside.

  5. 5

    Put zucchini and carrot into the container of your food processor or blender. Process/blend until they are well chopped/minced into very small pieces.

  6. 6

    Add Greek yogurt, butter, applesauce and brown sugar and process/blend until smooth.

  7. 7

    Add eggs and vanilla and pulse to combine.

  8. 8

    Add dry ingredients to the wet ingredients and blend until combined.

  9. 9

    Pour ¼ cup portions of batter into each well of the prepared muffin tin.

  10. 10

    Bake for 18 minutes or until a toothpick comes out clean.

Carrot Zucchini Muffins

Carrot Zucchini Muffins

25 min12 servings

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About this Recipe

Looking for a nutritious start to your day that secretly packs in vegetables? These delightful Carrot Zucchini Muffins are your answer, crafted with wholesome ingredients for a guilt-free treat that's perfect for the whole family.

What makes these muffins truly special is their thoughtful blend of whole wheat flour and old fashioned oats, creating a satisfying texture and a fiber-rich profile. With shredded zucchini and chopped carrots tucked inside, they're often affectionately called 'Baby Muffins' because they're a clever, delicious way to add extra nutrition to any meal.

Prepare for muffins that are wonderfully moist and tender, boasting a subtle sweetness from brown sugar and unsweetened applesauce, perfectly complemented by warm ground cinnamon. The shredded zucchini adds essential moisture without being noticeable, while the chopped carrots contribute a mild, earthy sweetness. These muffins offer a wholesome and satisfying bite, making them an ideal choice when you want something nourishing that tastes fantastic.

This recipe offers flexibility to suit your pantry. You can easily swap old fashioned oats for oat flour for a slightly different texture, or use coconut oil instead of melted butter. For a slightly different sweetness profile, coconut sugar works beautifully as an alternative to brown sugar.

These wholesome muffins are perfect for a grab-and-go breakfast, a healthy snack, or even a light dessert. They pair wonderfully with a cup of coffee or tea.

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