Carrot Zucchini Muffins (with avocado)
Made with healthy fats, vegetables, and no added sugar, these carrot zucchini muffins they will keep you and your child happy and nourished.
Servings 12
Calories 114kcal
Equipment
Ingredients
Dry Ingredients
- 1 ¾ cups white whole wheat flour (215g) , or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 1 medium avocado (150g weighed with skin and pit)
- 2 eggs, room temperature
- ½ cup whole milk plain Greek yogurt (115g)
- 1 medium banana (130g without peel)
- 1 teaspoon vanilla extract
- ½ cup grated zucchini (60g weighed after squeezing)
- ½ cup grated carrots (45g weighed after squeezing)
- Optional: Sweetener of choice (see note)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, stir together the dry ingredients.
- Add all the wet ingredients (minus zucchini and carrots) into the food processor/blender and blend until smooth. Pour into the dry ingredients.
- Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. Fold in the zucchini and carrots.
- Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Take the eggs and yogurt out of the refrigerator at least 15 minutes prior to cooking
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
- If you desire a sweet muffin, choose just ONE:
- ¼ cup of maple syrup or honey
- ½ cup unsweetened applesauce
- ¼ cup date syrup.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Fiber: 3g | Sugar: 2g