Healthy Whole Wheat Zucchini Carrot Muffins with Chocolate
Start your day on a wholesome and delicious note with these *Healthy Whole Wheat Zucchini Carrot Muffins with Chocolate*! Bursting with nutritious ingredients like whole wheat flour, old-fashioned oats, shredded zucchini, and carrots, these muffins are naturally sweetened with honey and packed with fiber, making them a guilt-free treat. The addition of dark chocolate chips adds a touch of indulgence, perfectly balancing their wholesome flavors. Moist, tender, and lightly spiced with cinnamon, these muffins are prepped in just 15 minutes and ready in under 25, making them a perfect grab-and-go breakfast or snack. They're kid-friendly, freezer-friendly, and an excellent way to sneak in veggies while satisfying your sweet tooth. Whether served warm out of the oven or enjoyed on the go, these muffins are a flavorful and nutritious twist on classic comfort food.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Old-fashioned rolled oats
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Greek yogurt (plain, nonfat)
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 1 cups Zucchini (shredded, excess water squeezed out)
- 0.5 cups Carrot (shredded)
- 0.5 cups Dark chocolate chips
- 0.25 cups Coconut oil (melted and cooled slightly)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, beat the eggs. Then stir in the Greek yogurt, honey, vanilla extract, and melted coconut oil until combined.
Fold the wet ingredients into the dry ingredients until just combined (do not overmix).
Gently stir in the shredded zucchini, shredded carrot, and dark chocolate chips.
Using a scoop or spoon, divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 177 mg | 4% | |
*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.
