Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrot Muffins both moist and full of flavor.
Baking is not my forte, but when I do try my hand at it, I frequently make muffins. While they can be just as tempting and full of processed sugars as cake, I aim to make mine healthier. Muffins can be a great way to have a quick, filling snack or breakfast ready made and easy to grab. Or a great way to hide vegetables and still include them in your diet! My Zucchini Carrot Muffins are both delicious and nutritious, and something that will be enjoyed by the whole family.
What Makes These Healthy?
- Whole wheat flour: Adds fiber as well as a slew of other vitamins and nutrients to your dish.
- Flax seed meal: A great source of fiber, protein, antioxidants, and the all important omega 3 fatty acids.
- Vegetables: Disguise zucchini and carrots as a baked good to increase your vegetable intake!
- Applesauce: Helps to bind the muffin together, but also acts as a natural sweetener.
How to Make Zucchini Carrot Muffins
Start your muffins by taking your zucchini and grating it into a medium sized bowl.
Then take your carrot and grate that into the bowl as well.
Continue your wet ingredients by cracking the eggs into the bowl.
Followed by the Greek yogurt.
And the applesauce.
Finish the wet ingredients with the canola oil and vanilla, before stirring it all together.
In a separate, larger bowl, for in your whole wheat flour.
Followed by the oats.
If you decide to add the walnuts, add them and toss them in the flour and oats to get them coated before continuing.
Then pour in the flax seed meal and the brown sugar.
And sprinkle in the cinnamon, nutmeg, ginger, and cloves.
Finish with the baking powder, baking soda, and salt.
Toss the dry ingredients together until well mixed on their own.
Then stir in the wet ingredients until fully combined.
Then using an ice cream scoop or measuring cup, fill your lined muffin tin with the batter.
Bake at 400 degrees for around 16 minutes, then remove from the oven and let cool. Then enjoy your Zucchini Carrot Muffins!
Frequently Asked Questions:
Can I use cucumber instead of zucchini in bread?
I haven’t tried, but I wouldn’t. While they look similar, cucumbers are much higher in water content and have tougher skin.
Is this a morning glory muffin?
There is some overlap in ingredients, but they aren’t the same.
How long do these muffins last?
In the fridge these muffins will last up to a week, but they’ll last even longer in the fridge or freezer. In fact, they freeze great and will keep for months! You can just quick thaw in the microwave.
More Baked Goods
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your muffins.
Eat them straight, or spread them with butter or honey, but either way you’ll enjoy these Zucchini Carrot Muffins.
No fork required.
Zucchini Carrot Muffins
Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
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Services: muffins
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Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
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In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
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Once the dry ingredients are mixed well, add in the walnuts and use hands to make sure they are all evenly coated with the floury ingredients. (This will help them float in the muffins!)
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In a medium bowl, whisk together all of the wet ingredients.
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Pour wet ingredients into dry ingredients and combine well.
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Using a 1/4 cup or an ice cream scoop, carefully fill each muffin cup.
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Bake for 15-18 minutes or until toothpick comes out clean.
Good source of Vitamin A.
calories: 129caloriesCarbohydrates: 13.2gprotein: 4.7gFat: 6.7gSaturated Fat: 0.6gCholesterol: 24mgSodium: 210mgfiber: 2.8g