Carrot Zucchini Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray.
  2. In a medium bowl, combine banana, egg, Greek yogurt, honey, oil, and vanilla.
  3. Add shredded carrot and zucchini and stir to combine.
  4. In a separate bowl, whisk together flour, salt, and baking soda.
  5. Add dry ingredients to wet ingredients.
  6. Fold in chocolate chips.
  7. Distribute evenly between muffin cups in prepared pan.
  8. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for 5-10 minutes before removing from pan.
Notes
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/