Skinny Zucchini Carrot Muffins
Hello friends!! How are those healthy New Year pledges coming? I have a good-for-you recipe today to help you continue the good work or get back on the wagon. Regardless of how you’ve done, these skinny zucchini carrot muffins will be great to add to your breakfast rotation.
When it comes to eating healthier, breakfast is my biggest challenge as my mornings are always busy and I don’t have time to eat. I always ‘plan’ on waking up earlier and make myself breakfast but yeah, I would rather sleep that extra 20 minutes so I end up eating toast, quick microwaved oatmeal if I am lucky or smoothies. Although, if I am on top of my game over the weekend, I bake muffins and granola on Sunday. These zucchini carrot muffins were my most recent Sunday prep and I love how much veggies I packed in there.
I’ve been playing A LOT with my Kitchenaid Spiralizer Attachment for the Stand Mixer to make every kind of vegetable noodles for dinner. To say I love this thing is an understatement and I appreciate how it has forced me to eat more vegetables; remember these sweet potato and apple enchiladas? If you are on the fence about a spiralizer, I urge you to get this attachment for your stand mixer (I don’t have much counter space in my kitchen so this worked out great for that!!) and when you do get it, check out the Kitchenaid blog, The Kitchenthusiast, for lots of great recipes using the spiralizer attachment, including these zucchini carrot muffins.
Filled with spiralized zucchini and carrots, whole wheat flour and natural sweeteners, these muffins are hearty and filling. They are on the skinny side on calories and will be a great way to start the day.
Have a great week!
Zucchini Carrot Muffins
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 small bananas, mashed
- 1/4 cup honey (or maple syrup)
- 1 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/3 cup plain Greek yogurt (use a dairy-free alternative to make recipe dairy-free)
- 1/4 cup unsweetened applesauce
- 1 cup zucchini, spiralized and roughly chopped
- 1/4 cup carrots, shredded
- 1/4 cup unsweetened coconut flakes
- 1/4 cup hazelnuts, chopped
Heat your KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer to 375 degrees F. Grease a KitchenAid® Nonstick 12-Cavity Muffin Pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, whisk together the mashed bananas, honey, coconut oil and vanilla extract. Add in the yogurt and applesauce. Whisk in the zucchini and carrots, along with the coconut flakes and hazelnuts.
Add in the dry ingredients and mix until just combined. The batter will be thick.
Divide batter evenly into the prepared cups. Bake muffins until golden brown and a tester inserted into the center comes out clean, about 18-20 minutes.
Remove muffins from pan and let cool completely on cooling rack. Store leftovers in an airtight container for up to a week at room temperature.
This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!
I love zucchini in muffins, and even more so when the recipe is skinny! I definitely agree with you on breakfast being a challenge when it comes to time. I have all sorts of awesome breakfast ideas then just end up having peanut butter on toast or something else completely mundane! Baking things like these yummy muffins ahead of time really is the only way to go!
I need to make these for my husband Tom and not tell him they have zucchini in them! He is somewhat zucchini phobic, but I know he would never be able to tell! They look wonderful Zainab!
I’m with you in the spiralizer love, Z! I can’t get enough of mine! I absolutely LOVE that you used it to make muffins! And seriously delicious muffins at that! I could eat muffins for every meal of the day, so thank you for making healthy ones! Now I really CAN eat ALL the muffins and not feel like a heffer! 😉 Pinned! Cheers, my dear!
I love my spiralizer! I’ve only made two dishes and can’t wait to use it for baking too! These muffins look incredible and would definitely make mornings more bearable!
These muffins look amazing, Z, and I love that they’re full of spiralized veggies! I love my spiralizer and this is such a great way to put it to use!
these sound delicious! last summer i made zucchini, apple, and carrot muffins… so yummy! love that you used your spiralizer here. i’ve been wanting one!
I love zucchini in muffins. It gives them great flavor!! Sadly my healthy eating this year has not been going well but maybe I can get back on track with these muffins!!
you added spiralized veggies in these muffins?!!! I love this!
Sniff, sniff I smelled these muffins a million blogs away! I love the spiralized veggies concept!
Breakfast is always a mad rush for me too! It would be great to have a batch of these on hand to munch on all throughout the week! LOVE that KitchenAid attachment too- it’s so much fun to use!
Now that’s a great way to eat vegetables! Yummy 🙂
I am still over indulging on the food front so I could really use one or two of these for breakfast to get me back on track.
This is so creative. Adding spiralized zucchini makes this muffins more fun. And skinny? I’m in!
I’ve put zucchini in cupcakes and bread, but not muffins. Thank you for the nudge because these look delicious!! I can’t wait to try them!
Um obsessed with that spiraler! I feel like I’d have too much fun with it haha.
I love these muffins! And I especially love that they’re filled with veggies 🙂 that spiralizer looks seriously awesome.
Love the idea of making muffins with veggies. Thanks for sharing this one Zainab!
These sound amazing! As you know, I’ve pretty much gone back to my old ways already! haha But I have started some healthy daily habits and this would be a great thing to make a double batch of on the weekends and have for everyone to eat every morning during the week. I love that it uses spiralized ingredients, it makes it so much easier to make. I think I need that spiralizer attachment in my life stat!
Muffins are the best breakfast, especially when they’re healthy! I love carrots and zucchini together!