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Carrot Zucchini Muffins
Course
Breakfast
Cuisine
American
Keyword
Carrot Zucchini Muffins
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
18
Calories
186
kcal
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.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
155
mg
|
Fiber:
2
g
|
Sugar:
9
g