Zucchini Carrot Muffins

Name: Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 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

Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!

⏱️ 37 min 🔪 Prep: 15 min 🔥 Cook: 22 min 📊 Medium ⭐ 4.7 (85) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

10 servings

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

Steps

Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
Place the zucchini on a stack of paper towels. Pat dry and set aside.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the grated carrot and zucchini. Fold gently to combine.
In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
Fold in the nuts or any other mix-ins.
Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

Nutrition Facts (per serving)

234 kkal

Protein 7g (15%)

Carbs 28g (61%)

Fat 11g (24%)

Macronutrients

Calories23412% DV

Protein7g14% DV

Carbs28g9% DV

Fat11g17% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 20.198

Per Serving Rp 2.020/serving

🏠 Save ~Rp 40.396 compared to buying!

📋 Price Breakdown (27% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
raw walnut or pecan halves or ¼ cup dried fruit	0.5 cup	Rp 60.000/kg	Rp 7.110
grated zucchini	0.75 cup	-	-
white whole wheat flour	0.25 cups	-	-
old fashioned rolled oats	1 cup	-	-
baking powder	0.5 teaspoons	Rp 8.000/100g	Rp 4.000
baking soda	0.5 teaspoon	Rp 8.000/100g	Rp 200
ground cinnamon	1.25 teaspoons	-	-
ground nutmeg	0.125 teaspoon	-	-
kosher salt	0.25 teaspoon	-	-
grated carrot	0.75 cup	-	-
large eggs	2	-	-
plain nonfat Greek yogurt	0.5 cup	Rp 15.000/200g	Rp 8.888
honey or pure maple syrup	0.3333333333333333 cup	-	-
canola oil or light olive oil	0.25 cup	-	-
pure vanilla extract	2 teaspoons	-	-