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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Muffins
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.
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