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Fluffy Whole Wheat Carrot Zucchini Muffins

Fluffy Whole Wheat Carrot Zucchini Muffins
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Fluffy Whole Wheat Carrot Zucchini Muffins are a delightful blend of wholesome ingredients that make for a nutritious and tasty option for breakfast, snacks, or lunchboxes. Bursting with the natural sweetness of carrots and zucchini, these muffins are not only fluffy and moist but also packed with two cups of veggies, ensuring you start your day on a healthy note. With reduced sugar thanks to coconut sugar and fruits, they are guilt-free treats that kids love. Easy to prepare with common pantry ingredients, these muffins offer versatility, making them perfect for any occasion.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1½ cups whole wheat flour
  • ⅓ cup coconut sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • ⅓ cup avocado oil
  • 2 teaspoon vanilla extract
  • ½ cup plain yogurt
  • ½ cup unsweetened applesauce

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it with paper liners.
  2. Grate zucchini and carrots, then squeeze out excess moisture using a paper towel.
  3. In a large bowl, whisk together whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, combine eggs, avocado oil, vanilla extract, yogurt, and applesauce.
  5. Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
  6. Gently fold in the drained zucchini and carrots.
  7. Fill each muffin tin nearly to the top with batter and bake for about 22 minutes or until a toothpick comes out clean.
  8. Allow cooling in the tin for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://yummydinnerbox.com/fluffy-whole-wheat-carrot-zucchini-muffins/