Zucchini Carrot Muffins
Moist, naturally sweetened zucchini carrot muffins made with whole wheat flour, oats, and Greek yogurt. A healthy and kid-friendly snack or breakfast option packed with vegetables and flavor.
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup grated zucchini Don't squeeze completely dry
- 1 cup grated carrots
- ½ cup rolled oats
- ¼ cup Greek yogurt Plain unsweetened
- ⅓ cup honey or maple syrup
- 2 large eggs
- ⅓ cup vegetable or coconut oil Melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped nuts or raisins Optional
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, then mix in honey (or maple syrup), oil, Greek yogurt, and vanilla.
- Stir in grated zucchini and carrots into the wet mixture.
- Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix.
- Optional: stir in chopped nuts or raisins.
- Divide the batter evenly into muffin cups.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.
Notes
These muffins are freezer-friendly and make a great snack or breakfast. For best results, use finely grated zucchini and carrots, and don't overbake.