Carrot/Zucchini Yogurt Multigrain Muffins W/ Chocolate Chips

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Carrot/Zucchini Yogurt Multigrain Muffins W/ Chocolate Chips calories by ingredient
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Yummy way to sneak veggies into picky toddlers! Yummy way to sneak veggies into picky toddlers!
Number of Servings: 24


    *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 & drained
    Salt, 1 tsp (remove)
    **Nestle Mini Chocolate Chips, 8 tbsp (remove)


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

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