Carrot Zucchini Muffins
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 1 cup shredded carrot
- 1 cup shredded zucchini
- 2 ripe bananas, mashed
- 1 egg
- ½ cup plain Greek yogurt
- ⅓ cup honey
- 2 tbsp. oil
- 1 tsp. baking soda
- 1 tsp. vanilla
- ¼ tsp. salt
- 1½ cups whole wheat flour
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray.
- In a medium bowl, combine banana, egg, Greek yogurt, honey, oil, and vanilla.
- Add shredded carrot and zucchini and stir to combine.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Add dry ingredients to wet ingredients.
- Fold in chocolate chips.
- Distribute evenly between muffin cups in prepared pan.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5-10 minutes before removing from pan.
I used a food processor for easy shredding, but you can certainly use a box grader as well.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/carrot-zucchini-muffins/
3.5.3226