Zucchini-Carrot Muffins

Zucchini-Carrot Muffins
Print Recipe
Servings
12
Servings
12
Zucchini-Carrot Muffins
Print Recipe
Servings
12
Servings
12
Ingredients
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup quick cooking oats
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons olive oil
  • 1 large egg lightly beaten
  • 1/3 cup unsweetened almond milk or skim milk
  • 1 1/2 cups carrots peeled and grated (about 2 medium)
  • 1 cup zucchini grated (about 1 medium)
  • 1 ripe banana mashed
  • 2 tablespoons honey
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a muffin pan with cooking spray or line with paper muffin cups.
  3. Combine flour, baking soda, baking powder, nutmeg, salt and oats in a large bowl.
  4. Combine applesauce, olive oil and egg in a separate bowl.
  5. Add milk, carrots, zucchini, banana and honey to applesauce mixture. Stir to incorporate.
  6. Add wet ingredients to flour mixture. Stir just until combined, making sure to not over mix.
  7. Scoop mixture into muffin tin.
  8. Bake until muffins begin to brown on top, about 20-25 minutes.
  9. Let cool for 10-15 minutes before eating.
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