Carrot & Zucchini Whole Grain Muffins

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Grab a healthier morning muffin!

Want to enjoy muffins without the guilt? Look no further! Our carrot and zucchini muffins are made with whole grains, which contain fiber that keeps the heart and digestive tract healthy, and aids in weight management. Using vitamin-rich vegetables for moisture along with high-protein, low-fat buttermilk, our whole grain muffin recipe is both nutritious and delicious.

Can’t get enough of muffins? Whip up a batch of our Clean Eating Chocolate Coconut Muffins next. Learn more about whole grains and their benefits in our post, Superfood Sunday – 5 Great Grains.

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Carrot & Zucchini Whole Grain Muffins

With clean and healthy ingredients, these muffins leave out the guilt and pack in the flavor.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 16 people
Serving Size 1 muffin
Course Side Dish, Snack
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 1 1/2 cups white whole-wheat flour
  • 2 tablespoons wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 cup granola recipe for Granola
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1 egg large, slightly whipped
  • 1 teaspoon vanilla
  • 1/2 cup zucchini with peeling, finely grated
  • 1/2 cup carrot peeled, finely grated
  • 1 cup buttermilk low-fat

Streusel

  • 1/2 cup granola
  • 1 tablespoon honey

Instructions

  • Preheat oven to 350 degrees.
  • Combine streusel ingredients in a small bowl and set aside.
  • In a large mixing bowl, whisk together dry ingredients, set aside. Add remaining ingredients to a medium mixing bowl, stir until combined. Pour wet ingredients into dry and stir just until moist.
  • Line muffin tin with paper cup holders or mist with nonstick cooking spray. Fill tins to 2/3 full, add approximately 1 teaspoon streusel to the top of each muffin. Bake 15-17 minutes or until a toothpick inserted in the middle comes out clean and muffins are golden.

Nutrition Information

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 114mg | Fiber: 2g | Sugar: 10g |
SmartPoints (Freestyle): 6
Keywords Kid-Friendly, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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2 Comments

  1. I noticed you are using canola oil here, and other recipes you will use different oils. How do you decide which oil to use in different recipes? Is there a difference in the way things cook?

    1. Amanda, You could just as easily use melted coconut oil in place of the canola oil. We often use canola oil because of it's high smoke point and lack of flavor, but we love to use coconut oil, extra virgin or regular, for it's health properties. Extra virgin olive oil is good for salads and light sautes, but for anything heated high canola is better.

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