Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate Recipes
ZUCCHINI CARROT MUFFINS
Steps:
- Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
- If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- Place the zucchini on a stack of paper towels. Pat dry and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the grated carrot and zucchini. Fold gently to combine.
- In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
- Fold in the nuts or any other mix-ins.
- Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!
Nutrition Facts : ServingSize 1 (of 10), Calories 234 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Fiber 3 g, Sugar 11 g
WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS
As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.
Provided by Kare for Kitchen Treaty
Time 24m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
- In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
- In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
- Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
- Sprinkle the tops with additional mini chocolate chips.
- Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
- Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
- These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.
WHOLE WHEAT CARROT MUFFINS
Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS
I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.
Provided by cutiepie83085
Categories Quick Breads
Time 27m
Yield 36 mini muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease mini muffin pan.
- Mix ground flax seed and water and set to the side.
- Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In a separate bowl, cream flax seed mixture with applesauce and sugar.
- Add in almond milk, vanilla, zucchini.
- Stir until evenly combined.
- Add wet mixture to dry flour mixture and mix well.
- Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS
These healthy, toddler-friendly muffins are packed full of veggies while still tasting delicious! You might need to double the recipe because you'll want to eat some yourself.
Provided by AmyGail
Categories Everyday Cooking Special Collection Recipes New
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
- Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
- Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.
Nutrition Facts : Calories 99 calories, Carbohydrate 16.7 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 256.8 mg, Sugar 5.8 g
HEALTHY WHOLE WHEAT ZUCCHINI CARROT MUFFINS WITH CHOCOLATE
Make and share this Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate recipe from Food.com.
Provided by Karmbraw
Categories Quick Breads
Time 25m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350*. Place papers in 18 muffin cups.
- In a large mixing bowl, blend the applesauce and agava nectar. Beat in eggs. Pour in flours, flax seed, baking powder, baking soda and salt. Mix until all flour is incorporated.
- Fold in the zucchini, carrots, walnuts and chocolate.
- Spoon into 18 muffin cups. Bake 15 to 20 minutes. Let cool 10 minutes then remove from muffin pan to a cooling rack.
Nutrition Facts : Calories 117.3, Fat 5.2, SaturatedFat 1.1, Cholesterol 23.7, Sodium 99.2, Carbohydrate 15, Fiber 2.6, Sugar 2.1, Protein 3.7
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