Healthy Carrot Zucchini Muffins
Healthy zucchini carrot muffins made with whole wheat flour, hemp hearts, and flaxseed — naturally low in sugar and perfect for toddlers from 18 months.
Servings: 24 mini muffins
Calories: 122kcal
Ingredients
- 1 cup whole wheat flour
- ¾ cup quick oats
- ⅓ cup hemp seeds
- ¼ cup ground flaxseed or wheat germ
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- 1 large ripe banana
- ½ cup canola oil
- 1 large egg
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1 cup grated zucchini *see note
Add in - pick one:
- ¼ cup mini chocolate chips use dairy-free if needed
- raisins
- chopped dates
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a mini muffin pan.
- In a medium bowl, combine flour, oats, hemp hearts, ground flaxseed, baking powder and cinnamon. Set aside.
- In a large bowl, mash ripe banana. Whisk in oil, egg, maple syrup, and vanilla extract.
- Stir in grated carrot and zucchini.
- Add flour mixture to the wet mixture and stir until just combined, be sure to not over stir.
- Fold in chocolate chips, dates or raisins, if using.
- Evenly distribute batter throughout the mini muffin pan.
- Bake for 13-15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Let muffins rest in the pan for 5 minutes before moving to a cooling rack.
Video
Notes
Zucchini: after shredding, unless you notice a large pool of water, there's no need to pat the zucchini dry as we've designed this recipe to utilize the natural moisture found in zucchini.
These mini muffins freeze well so go ahead and even double the recipe so you’ll always have some on hand!
Nutrition
Calories: 122kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 62mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
