Healthy Mystery Muffins
Start your day with a nutritious treat by baking these Healthy Mystery Muffins, a delightful blend of wholesome ingredients and hidden flavors! Packed with grated zucchini, shredded carrot, and mashed banana, these moist muffins are naturally sweetened with maple syrup and applesauce, making them a guilt-free indulgence. The combination of whole wheat flour, rolled oats, and a hint of cinnamon creates a hearty base, while optional add-ins like dark chocolate chips and chopped walnuts add a touch of decadence. Ideal for meal prep, lunchbox snacks, or a quick breakfast, these easy, one-bowl muffins come together in under 35 minutes. With fiber, vitamins, and natural sweetness in every bite, they’re the perfect balance of healthy and delicious for the whole family.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Grated zucchini (squeezed to remove excess moisture)
- 0.5 cups Mashed ripe banana
- 0.5 cups Shredded carrot
- 0.5 cups Unsweetened applesauce
- 0.25 cups Maple syrup
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk (or milk of choice)
- 0.25 cups Chopped walnuts (optional)
- 0.25 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Whisk together until evenly combined.
In another bowl, mix the grated zucchini, mashed banana, shredded carrot, unsweetened applesauce, maple syrup, egg, vanilla extract, and almond milk until well combined.
Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Do not overmix.
If using, fold in the chopped walnuts and/or dark chocolate chips for added texture and flavor.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 114.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2817 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
