Carrot Zucchini Muffins
These carrot zucchini muffins are easy to make with nutritious ingredients like whole wheat flour, greek yogurt and oatmeal! They are a delicious & nutritious toddler and baby breakfast!
Servings: 12 Muffins
Cost: $5
Ingredients
- 1 cup whole wheat flour
- 1 cup old fashioned oats (or oat flour)
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup zucchini (shredded)
- ½ cup carrot (chopped)
- ¾ cup greek yogurt (6 ounces)
- 2 Tablespoons salted butter (melted, or coconut oil)
- ½ cup unsweetened applesauce
- ½ cup light brown sugar (or coconut sugar)
- 2 eggs
- 1 teaspoon pure vanilla extract
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.
Video
Notes
Ingredient Substitution Notes
- Whole wheat flour. I have used all of the following substitutions with great results: all-purpose flour, white whole wheat flour, and a 1:1 gluten-free all-purpose flour blend.
- Old-fashioned oats. Quick-cooking oats or rolled oats work well in this recipe too! You can also substitute 1 cup of oat flour for the oatmeal.
- Greek yogurt. I suggest vanilla for the best flavor, but plain works well too.
- Butter. coconut oil or ghee are good substitutes.
- Brown Sugar. For a refined sugar-free version use coconut sugar instead of brown sugar.
- Unsweetened applesauce. I suggest using homemade applesauce, or you can substitute ½ cup mashed banana for the applesauce.
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