Zucchini Carrot Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, lightly spiced muffins studded with walnuts, zucchini, and shredded carrot, sweetened with maple syrup and yogurt. A wholesome breakfast or snack that's naturally vegetable-forward without tasting healthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup raw walnut or pecan halves or ¼ cup dried fruit (such as golden raisins or cranberries)
- 3/4 cup grated zucchini (1 small zucchini will be more than enough; no need to peel it first)
- 1 1/4 cups white whole wheat flour
- 1 cup old fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3/4 cup grated carrot (about 1 large carrot)
- 2 large eggs (at room temperature)
- 1/2 cup plain nonfat Greek yogurt (at room temperature)
- 1/3 cup honey or pure maple syrup
- 1/4 cup canola oil or light olive oil
- 2 teaspoons pure vanilla extract
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 132mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.