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1.5 from 2 votes

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.