Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup shredded carrots (about 2 medium carrots)
- 1/2 cup shredded zucchini (about 1 medium zucchini)
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In one bowl, combine all dry ingredients: flours, oats, baking soda & powder, spices, and salt.
- In another bowl, whisk together wet ingredients: brown sugar, honey (or maple syrup), eggs, applesauce, vegetable oil, and vanilla extract until smooth.
- Gently fold wet ingredients into the dry mixture until just combined.
- Add shredded carrots and zucchini; fold until evenly distributed.
- Divide batter among muffin cups to fill about two-thirds full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let cool briefly in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (55g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg