Carrot Zucchini Muffins

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Carrot Zucchini Muffins

5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Carrot Zucchini Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18
Calories: 186kcal

Ingredients

  • 1 none cooking spray
  • 1/2 cup oats, dry
  • 1 cup flour, all-purpose
  • 1 1/2 cup flour, whole wheat
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 large egg
  • 1/2 cup olive oil
  • 1/4 cup Greek yogurt, plain
  • 1/2 medium zucchini
  • 2 medium carrot
  • 1/2 cup raisins, seedless

Instructions

  • Preheat oven to 350°F. Spray two muffin pans with cooking spray (or use cupcake liners if preferred).
  • Mix dry ingredients (oats through salt) in a medium mixing bowl; set aside.
  • Whisk eggs together in a large bowl; add oil and yogurt, then whisk again until blended.
  • Grate zucchini and carrots; add to egg mixture and stir to combine.
  • Gradually add dry ingredients to the wet ingredients, stirring gently just until combined. Fold in raisins.
  • Pour batter evenly into muffin cups.
  • Bake for 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
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Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 155mg | Fiber: 2g | Sugar: 9g

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