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Cinnamon-flavoured Zucchini Carrot Muffins
Some days you can't help but want to bite into a sweet treat. And that's totally okay! But if you're worried about the cons that a regular sweet treat can do to you, then try out this healthy muffin alternative featuring carrots and zucchinis!
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Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course
Dessert
Cuisine
Western
Servings
5
pieces
Calories
252
kcal
Ingredients
1x
2x
3x
200
g
zucchini
grated
200
g
carrot
grated
50
g
walnut and pistachio nuts
grated
1
cup
whole wheat flour
1
cup
oats
gluten-free
½
tsp
baking powder
1 ½
tsp
baking powder
2
tsp
cinnamon powder
ground
kosher salt
to taste
½
cup
Greek yoghurt
non-fat
2
eggs
large
1
tbsp
honey
2
tbsp
olive oil
1
tsp
vanilla essence
Instructions
Start by mixing the oats, zucchini, carrots, and nuts together.
Then, add the whole wheat flour, and mix once more to combine.
In another bowl, whisk the egg and Greek yoghurt together.
Add the honey and olive oil, and mix well.
Combine the wet and dry mixed ingredients together, and blend well to make the muffin batter.
Add the cinnamon powder, baking soda, baking powder, and vanilla essence into the batter.
Heat the oven at 180°C.
Pour the mixture into a tray lined with muffin cups.
Bake it for 18-20 minutes, or until toothpick comes out clean when poked.
Once done, ready to serve as is, or to be eaten with toppings of your choice.
Nutrition
Serving:
1
g
Calories:
252
kcal
Carbohydrates:
37
g
Protein:
8
g
Fat:
9
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
65
mg
Sodium:
230
mg
Potassium:
305
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
6782
IU
Vitamin C:
2
mg
Calcium:
146
mg
Iron:
2
mg
Keyword
Pregnant
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