Carrot Cake Zucchini Muffins
Combine grated carrots and zucchini with Greek yogurt, for a nutritious packed snack.
Ingredients
- 2 cups Zucchini grated
- ¾ cup Carrot grated
- ⅓ cup Unsalted Butter melted
- ½ cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Greek Yogurt
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 375F and line a 12-cavity muffin pan with papers.
- Grate your zucchini, making sure to have enough for 2 cups of it. No need to squeeze out the excess water from it. Peel your carrots and grate them also. Set aside.2 cups Zucchini, ¾ cup Carrot
- Pour the melted butter to a large mixing bowl. Add to it the brown sugar and vanilla. Whisk until smooth and then whisk in 1 egg at a time. Whisk in the Greek yogurt and mix until smooth. Set aside.⅓ cup Unsalted Butter, ½ cup Brown Sugar, 2 large Eggs, 1 teaspoon Vanilla Extract, 1 cup Greek Yogurt
- Combine the dry ingredients in a separate smaller bowl and whisk to combine. Then add the dry ingredients to the wet. Fold until almost combined, but not completely.2 cups All Purpose Flour, 1 tablespoon Baking Powder, 1½ teaspoon Cinnamon, ¼ teaspoon Salt
- Add the grated zucchini and carrot to the batter and keep folding the batter until just combine and the dry ingredients have all been absorbed.
- Divide the batter into the prepared muffin tin, filling them to the top of the cavities.
- Bake the muffins in the preheated 375F oven for 25 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins cool completely before enjoying.
Video
Nutrition
Calories: 160kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 157mgPotassium: 131mgFiber: 1gSugar: 9gVitamin A: 1356IUVitamin C: 4mgCalcium: 88mgIron: 1mg
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