Moist, sweet, and satisfying, these Zucchini Carrot Muffins are an absolute lifesaver for anyone with an on the go lifestyle.
Chockfull of shredded veggies, protein, fiber, omega-3s, rich maple, and warming spices like cinnamon and nutmeg, the muffins are nutritious, filling, and insanely delicious.
I like to make two batches ahead of time, freeze, and eat throughout the coming weeks as an easy breakfast or nutrient-packed snack.
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 2 tsp baking powder
- ½ cup chopped walnuts (plus some to top the muffins)
- 1 Tbsp flaxseed meal
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup grated zucchini
- 1 cup grated carrot
- ¾ cup unsweetened applesauce
- ¼ cup plain, non-free Greek yogurt
- 1 large egg
- 5 Tbsp maple syrup (or sweetener of choice)
- Nonstick vegetable spray
Preheat oven to 400° Fahrenheit. As the oven heats, wash, peel, and shred the zucchini and carrot using a box grater or food processor with shredder attachment.
Combine dry ingredients, whole wheat flour, all purpose flour, baking powder, flaxseed meal, chopped walnuts, cinnamon, nutmeg, and salt, in a mixing bowl and set aside.
In a separate bowl, whisk together wet ingredients, egg, applesauce, yogurt, and maple syrup, until combined with no lumps. Fold in shredded zucchini and carrot into the wet ingredients.
- Add wet ingredients to the dry ingredients and mix until a thick batter forms.
Spray muffin tin with nonstick vegetable spray and spoon batter into the tin, dividing evenly to make 12 muffins. Top each muffin with 1-2 walnuts. Bake for 20 minutes. Muffins are done when you stick a toothpick in and it comes out clean.