The Family Home Blog

Healthy Breakfast to Go: Carrot Zucchini Oat Muffins

May 19, 2016
|
Alison Lewis

Zucchini has become a trendy vegetable as chefs and cooks have started using it for more than just a side dish. Grated zucchini works incredibly well in baked goods, and I bet your kids can’t even taste it! Zucchini really enhances the flavor and the moistness in these carrot zucchini oat muffins.

Use a food processor to speed up the process of grating your zucchini, and be sure to squeeze out any liquid and pat dry with a towel. This will ensure no extra liquid is added to the muffin batter. These muffins also use shredded carrots, so if you’re in a pinch feel free to purchase the pre-shredded carrots.

My kids love these muffins and enjoy them for breakfast, as a dessert in their lunchbox, or as an afternoon snack. It felt great knowing they were eating a snack filled with fresh, healthy vegetables. Store these muffins (if you still have any left) in a large Ziploc® Brand Container for up to 3 days.

carrot zucchini muffins 

Carrot Zucchini Oat Muffins

Prep: 30 minutes
Cook: 20 minutes
Yield: 14 muffins

Ingredients:

2 1/2 cups whole-wheat flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup old-fashioned oats
1 1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
3 egg whites
1/2 cup vegetable or canola oil
1/4 cup nonfat plain Greek yogurt
1 cup grated zucchini
1 cup grated carrot
1/2 cup golden raisins (optional)
1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 350°F.

In a large bowl combine flour, sugars, oats, baking powder, cinnamon and salt. In a separate medium bowl, whisk together eggs, oil and yogurt until thoroughly combined. Add grated zucchini and carrots, stirring well.

Gently pour the liquid into the flour mixture and stir just until mixture is combined. If desired, stir in raisins and pecans.

Spray 14 muffin cups with nonstick cooking spray. Fill muffin cups 3/4 full with batter, and place on a baking sheet.

Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool 5 minutes before removing to a wire rack to cool further.

What is your favorite healthier muffin recipe?

Photo courtesy of Alison Lewis.

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