Zucchini Carrot Muffins

 

Ingredients

• 1/2 cup raw walnut or ¼ cup dried fruit such as golden raisins or cranberries
• 1 grated zucchini; no need to peel it first
• 1 1/4 cups wholemeal flour
• 1 cup oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 ¼ teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large grated carrot
• 2 large eggs at room temperature
• 1/2 cup plain Greek yogurt at room temperature
• 1/3 cup honey or pure maple syrup
• 1/4 cup canola oil
• 2 teaspoons pure vanilla extract

Instructions

1. Heat your oven to 180 degrees. 
2. Line 12 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
3. Place the grated zucchini on a stack of paper towels. Pat dry and set aside.
4. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Add the grated carrot and zucchini. Fold gently to combine.
6. In a separate bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
7. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
8. Fold in the nuts or any other mix-ins.
9. Divide the batter evenly among the 12 muffin cups. Bake for 20 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!