zucchni-carrot-muffins-700x500-1
Print Recipe
Nutrition Facts
Zucchini-Carrot Muffins
Amount per Serving
Calories
125
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
14
mg
5
%
Sodium
 
197
mg
9
%
Potassium
 
185
mg
5
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
Vitamin A
 
2808
IU
56
%
Vitamin C
 
4
mg
5
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini-Carrot Muffins

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

Instructions

  • Preheat oven to 400 degrees.
  • Spray a muffin pan with cooking spray or line with paper muffin cups.
  • Combine flour, baking soda, baking powder, nutmeg, salt and oats in a large bowl.
  • Combine applesauce, olive oil and egg in a separate bowl.
  • Add milk, carrots, zucchini, banana and honey to applesauce mixture. Stir to incorporate.
  • Add wet ingredients to flour mixture. Stir just until combined, making sure to not over mix.
  • Scoop mixture into muffin tin.
  • Bake until muffins begin to brown on top, about 20-25 minutes.
  • Let cool for 10-15 minutes before eating.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: bread/rolls/muffins, dairy-free, vegetarian, diabetic-friendly, vegetables