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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 and nutritious addition to your breakfast or snack repertoire. Bursting with flavor and packed with wholesome ingredients, these muffins combine the natural sweetness of carrots and zucchini with whole wheat flour for a satisfying bite. They are naturally sweetened with coconut sugar and applesauce, making them a healthier alternative to traditional muffins. Perfect for lunch boxes or on-the-go treats, each muffin is light, moist, and veggie-loaded, ensuring you start your day on the right note. Enjoy them fresh out of the oven or freeze for later—these versatile muffins are sure to become a family favorite!

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 with liners.
  2. Grate the zucchini and carrot, then press out excess moisture using a paper towel.
  3. In a bowl, whisk together the 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. Mix wet ingredients into dry ingredients until just combined.
  6. Gently fold in the drained zucchini and carrots.
  7. Fill muffin tins to the top and bake for about 22 minutes or until a toothpick comes out clean.
  8. Allow to cool before storing.

Nutrition

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

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