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Zucchini Carrot Muffins

Healthy breakfast muffins, like these Zucchini Carrot Muffins, make eating breakfast easy. This Zucchini Carrot Muffins Recipe is perfect for having something that is a grab-and-go snack. These healthy breakfast muffins are perfect for breakfast, lunch, or snacks. No need to only enjoy them for breakfast!
Course Breakfast, muffin, Snack
Cuisine American
Keyword zucchini carrot muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 151kcal
Author Lauren

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin pan or line one with cupcake papers.
  • Shed the carrot and zucchini until you have 1 cup of carrots and 1 cup of zucchini. Ring out the extra water from the vegetables with a clean dishcloth.
  • In a medium bowl mix together the vegetables, eggs, applesauce, sugar, honey, vanilla, and oil. In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and pumpkin pie spice.
  • Mix the wet ingredients into the dry ingredients just until they are combined.
  • Scoop them into the muffin pan.
  • Bake them in the oven for 25 minutes or until a toothpick comes clean from the middle.

Nutrition

Calories: 151kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 152mg | Fiber: 3g | Sugar: 13g | Vitamin A: 926IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg