Healthy Carrot Zucchini Muffins
Carrots and zucchini are both great sources of vitamins and minerals, making these muffins a nutritious and delicious choice for breakfast or a snack.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 1.5 cup Carrots
- 1 cup Zucchini
- 1.5 cup Whole wheat flour
- 1 cup Oats
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.5 cup Walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Grate the carrots and zucchini. Set aside.
- In a large bowl, combine the whole wheat flour, oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, honey, coconut oil, and vanilla extract.
- Add the grated carrots, zucchini, raisins, and walnuts to the wet ingredients and stir well.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.