Zucchini Carrot Muffins Recipe

Name: Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 bananas small, mashed; 1/4 cup honey or maple syrup; 1 tablespoon coconut oil melted; 1 teaspoon pure vanilla extract; 1/3 cup plain greek yogurt use a dairy-free alternative to make recipe dairy-free; 1/4 cup unsweetened applesauce; 1 cup zucchini spiralized and roughly chopped; 1/4 cup carrots shredded; 1/4 cup coconut flakes unsweetened; 1/4 cup hazelnuts chopped

Servings: persons

1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 bananas small, mashed
1/4 cup honey or maple syrup
1 tablespoon coconut oil melted
1 teaspoon pure vanilla extract
1/3 cup plain greek yogurt use a dairy-free alternative to make recipe dairy-free
1/4 cup unsweetened applesauce
1 cup zucchini spiralized and roughly chopped
1/4 cup carrots shredded
1/4 cup coconut flakes unsweetened
1/4 cup hazelnuts chopped

1
["Heat your KitchenAid(R) 30"" Electric Convection Slide-In Range with Baking Drawer to 375 degrees F. Grease a KitchenAid(R) Nonstick 12-Cavity Muffin Pan and set aside.", "In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.", "In a large bowl, whisk together the mashed bananas, honey, coconut oil and vanilla extract. Add in the yogurt and applesauce. Whisk in the zucchini and carrots, along with the coconut flakes and hazelnuts.", "Add in the dry ingredients and mix until just combined. The batter will be thick.", "Divide batter evenly into the prepared cups. Bake muffins until golden brown and a tester inserted into the center comes out clean, about 18-20 minutes.", "Remove muffins from pan and let cool completely on cooling rack. Store leftovers in an airtight container for up to a week at room temperature."]

331

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Zucchini Carrot 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.

Zucchini Carrot Muffins

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