Carrot & Zucchini Whole Grain Muffins

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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.

Carrot & Zucchini Whole Grain Muffins

Carrot & Zucchini Whole Grain Muffins

Yields: 16 servings/muffins | Serving Size: 1 muffin | Calories: 177 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 12 mg | Sodium: 114 mg | Carbohydrates: 23 g | Dietary Fiber: 2 g | Sugars: 10 g | Protein: 4 g | SmartPoints (Freestyle): 6 |


  • 1 1/2 cups White Whole Wheat Flour
  • 2 tablespoons wheat germ
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 cup granola (recipe for Granola)
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1 large egg, slightly whipped
  • 1 teaspoon vanilla
  • ½ cup finely grated zucchini, with peeling
  • ½ cup finely grated carrot, peeled
  • 1 cup low-fat buttermilk
  • Streusel
  • ½ cup granola
  • 1 tablespoon honey


  1. Preheat oven to 350 degrees.
  2. Combine streusel ingredients in a small bowl and set aside.
  3. 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.
  4. 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.

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2 Comments on "Carrot & Zucchini Whole Grain Muffins"

  1. Amanda  December 15, 2014

    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?

    • SkinnyMs  December 15, 2014

      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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