Description
A wholesome treat perfect for breakfast or snacks, packed with fresh vegetables and naturally sweetened.
Ingredients
Scale
- 1.5 cups white whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 egg
- 2 tsp vanilla extract
- 1 cup zucchini, grated
- 1 cup carrots, grated
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a bowl until well-combined.
- Mix the wet ingredients in another bowl until smooth.
- Incorporate the grated zucchini and carrots into the wet mixture.
- Combine the wet mixture with the dry ingredients, stirring until just combined.
- Fill a muffin tin with the batter about 2/3 full.
- Bake for 22-27 minutes or until a toothpick comes out clean.
- Cool in the tin for about 10 minutes before transferring to a wire rack.
Notes
Storage: Keep muffins in an airtight container for up to 3 days or freeze for up to 3 months. Ensure wet ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg