Carrot & Zucchini Whole Grain Muffins
With clean and healthy ingredients, these muffins leave out the guilt and pack in the flavor.
Servings: 16 people
Calories: 177kcal
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
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 114mg | Fiber: 2g | Sugar: 10g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6