Chocolate Carrot & Squash Muffins Recipe

Name: Chocolate Carrot & Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, beaten; 1/4 cup canola oil; 1/2 cup non-fat Greek yogurt (or homemade yoghurt); 1 tablespoon vanilla extract; 1 cup sugar; 3/4 cup brown sugar; 1/2 cup cocoa powder, sifted; 2 cups white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup finely shredded yellow squash, peel left on (or zucchini); 1 1/2 cups finely shredded carrots; 1 small sweet apple, finely shredded, peel left on (I used Red Prince); 8 teaspoons coarse raw sugar (for topping)

Servings: persons

4 eggs, beaten
1/4 cup canola oil
1/2 cup non-fat Greek yogurt (or homemade yoghurt)
1 tablespoon vanilla extract
1 cup sugar
3/4 cup brown sugar
1/2 cup cocoa powder, sifted
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup finely shredded yellow squash, peel left on (or zucchini)
1 1/2 cups finely shredded carrots
1 small sweet apple, finely shredded, peel left on (I used Red Prince)
8 teaspoons coarse raw sugar (for topping)

1
Preheat the oven to 350u00b0F. Line two muffin tins with cupcake liners, and set aside.
2
In a bowl, combine the eggs, oil, yogurt and vanilla.
3
Beat in the sugars and cocoa until smooth.
4
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
5
Scoop the prepared batter into the muffin tins 3/4 of the way up.
6
Sprinkle with sanding sugar.
7
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

980

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 eggs, beaten, 1/4 cup canola oil, 1/2 cup non-fat Greek yogurt (or homemade yoghurt), 1 tablespoon vanilla extract, and more.

Yes, Chocolate Carrot & Squash Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Carrot & Squash Muffins

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