Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix zucchini, carrot, oats, flour, baking powder, cinnamon, and salt in a bowl.
- In another bowl, whisk honey, coconut oil, eggs, and vanilla.
- Combine wet and dry ingredients, stirring gently.
- Fill muffin cups 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- Squeeze excess moisture from zucchini before mixing.
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg