Carrot/Zucchini Yogurt Multigrain Muffins W/ Chocolate Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
*Kirkland Plain Nonfat Greek Yogurt, 1.25 cup (remove)*Egg White (Naturegg Simply Egg Whites) Per 1/4 cup (about 2 whites), .5 cup (remove)*(Wilcox Organic) Organic Brown Egg, Large, 1 serving (remove)Honey, .5 cup (remove)*Maple Syrup, Pure Grade A (Kirkland), 0.25 cup (remove)*Kirkland Pure Vanilla Extract, 2 tsp (remove)Banana, fresh, .5 cup, mashed (remove)Carrots, raw, 1 cup, grated (remove)*Organic All-Purpose White Flour, 1.5 cup (remove)*Whole Wheat Flour, .75 cup (remove)*Bob's Red Mill High Fiber Oat Bran, .75 cup (remove)Baking Soda, 1 tsp (remove)Baking Powder, 1 tsp (remove)Cinnamon, ground, 1 tbsp (remove)Nutmeg, ground, .25 tsp (remove)*365 Organic Unrefined Virgin Coconut Oil, 2 tbsp (remove)Zucchini, baby, 2 large grated & drainedSalt, 1 tsp (remove)**Nestle Mini Chocolate Chips, 8 tbsp (remove)
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2.In a bowl, sift together the dry ingredients. In a separate bowl, beat together eggs, coconut oil, mashed banana, yogurt, maple syrup, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and chocolate chips. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Serving Size: Makes 24 Muffins
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2.In a bowl, sift together the dry ingredients. In a separate bowl, beat together eggs, coconut oil, mashed banana, yogurt, maple syrup, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and chocolate chips. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Serving Size: Makes 24 Muffins
Nutritional Info Amount Per Serving
- Calories: 132.2
- Total Fat: 3.0 g
- Cholesterol: 9.0 mg
- Sodium: 187.9 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.6 g
- Protein: 3.8 g
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