Incredible Carrot Zucchini Muffins
Packed with wholesome ingredients and bursting with flavor, these Incredible Carrot Zucchini Muffins are the perfect fusion of nutrition and indulgence. Made with a mix of all-purpose and whole wheat flours, these muffins are naturally sweetened with honey and unsweetened applesauce, keeping them moist and guilt-free. The grated carrot and zucchini not only add a subtle sweetness but also boost the fiber and nutrients, making this a healthy snack or breakfast option. A hint of cinnamon elevates the flavors, while optional add-ins like walnuts or raisins provide delightful texture. Ready in just under 45 minutes, these muffins are a breeze to whip up and are perfect for meal prepping or enjoying fresh out of the oven. Whether you're looking for a kid-friendly snack or a nutritious treat to pair with your morning coffee, these carrot-zucchini muffins are a surefire hit!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1.25 cups Grated carrot
- 1.25 cups Grated zucchini
- 2 large Eggs
- 0.5 cups Honey
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cups Walnuts (optional, chopped)
- 0.33 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, combine the grated carrot, grated zucchini, eggs, honey, applesauce, Greek yogurt, and vanilla extract. Mix well until the wet ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure the muffins remain tender.
If using walnuts or raisins, fold them into the batter gently.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 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 5-10 minutes. Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 163.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2774 mg | 59% | |
*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.
