Print

Carrot Zucchini Muffins

These Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe that's loaded with nutrition! AKA: Baby Muffins! 
Course Breakfast, Snack
Cuisine American
Keyword baby muffins, carrot zucchini muffins, carrot zucchini oatmeal muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 142.1kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F.
  • Grease a muffin tin. Set aside
  • Place old fashioned oats in the container of your food processor or blender. Blend on high until they reach the consistency of flour (15-30 seconds). Transfer oat flour from the container to a medium bowl.
  • Add whole wheat flour, cinnamon, salt, baking soda and baking powder to the oat flour. Stir to combine and set aside.
  • Put zucchini and carrot into the container of your food processor or blender. Process/blend until they are well chopped/minced into very small pieces.
  • Add Greek yogurt, butter, applesauce and brown sugar and process/blend until smooth.
  • Add eggs and vanilla and pulse to combine.
  • Add dry ingredients to the wet ingredients and blend until combined.
  • Pour ¼ cup portions of batter into each well of the prepared muffin tin.
  • Bake for 18 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1muffin | Calories: 142.1kcal | Carbohydrates: 29.5g | Protein: 3g | Fat: 3.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 145.1mg | Fiber: 2.6g | Sugar: 13.2g | Vitamin A: 1600IU | Vitamin C: 2.2mg | Calcium: 63mg | Iron: 0.6mg