Zucchini Carrot Cake Muffins
This nutrient-dense zucchini carrot cake muffin recipe is the delicious marriage of carrot cake and zucchini bread.
Equipment
- 2 muffin tins
Ingredients
- 1 lg zucchini grated
- 1 ½ c white whole wheat flour
- 2 lg carrots grated
- ¾ c rolled oats
- 2 tbsp honey
- ¾ c ground flaxseed
- 2 eggs
- 2 tsp baking soda
- 1 tsp vanilla
- 1 tsp baking powder
- 1 ½ c nonfat plain Greek yogurt
- 2 tsp cinnamon
- ¾ c brown sugar
- ½ tsp salt
Instructions
- Put the zucchini and the carrots into a food processor and grate or puree. It will make approximately 1 c of zucchini and ½ c of carrots. Make sure there are no large chunks.
- Mix grated veggies with all the liquid ingredients and beat until smooth
- Add the packed brown sugar and the rest of the dry ingredients. Stir gently until completely mixed.
- Place into greased muffin tin or use liners. Bake at 350 for approx 15 minutes. Do not overbake!
Notes
Macros Per Muffin: 14g Net Carbs, 2 Fat, 4g Protein
Nutrition
Calories: 98kcal
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