Description
Not just for breakfast! These Zucchini Carrot Banana Breakfast Muffins have it all – two veggies, one fruit, whole wheat flour, walnuts, Greek Yogurt and honey. Made with common pantry ingredients and the kids love them!
Ingredients
Scale
- 1 ripe banana, peeled and smashed
- 1 cup zucchini, shredded
- 1/2 cup carrot, shredded
- 1/2 cup plain Whole or low-fat Greek yogurt
- 1/4 cup olive oil
- 2 eggs, beaten
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chopped walnuts, divided
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin tin with cupcake liners and set aside.
- In a large bowl combine banana, zucchini, carrot, yogurt, olive oil, eggs, honey and vanilla, Stir until combined.
- In a separate bowl, whisk together flour, baking powder and soda, salt and cinnamon.
- Pour dry ingredients into wet ingredients and stir gently until combined. Add 1/2 cup of the chopped walnuts and stir until incorporated.
- Fill muffin wells 3/4 full with batter using a standard ice cream scoop or 1/4 cup measure. Bake for 10 minutes in preheated oven, until batter has just begun to set.
- Remove tin from oven and top muffins with walnuts. Return to oven and continue baking for 15-20 minutes more, until a toothpick inserted in center muffin comes out clean.
- Allow muffins to cool in tin for 5 minutes before transferring to a cooling rack to cool completely. Once completely cool muffins can be stored in an airtight container for 3 days or placed in the freezer for up to a month.
Notes
To reheat individual frozen muffins wrap in a paper towel and microwave on medium power for 20 seconds.
Keywords: Zucchini Carrot Breakfast Muffins