Zucchini Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 179.5
  • Total Fat: 6.0 g
  • Cholesterol: 27.7 mg
  • Sodium: 262.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Zucchini Carrot Muffins calories by ingredient
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Whole grains and vegetables make this a healthy breakfast treat. Whole grains and vegetables make this a healthy breakfast treat.
Number of Servings: 16


    1-2/3 cups quick oats
    1/2 cup whole wheat flour
    2/3 cup whole wheat pastry flour (or white flour)
    2 tsp. cinnamon
    1 tsp. nutmeg
    1 tsp. baking powder
    1 tsp. baking soda
    3/4 tsp. salt
    2 large eggs
    2/3 cup light brown sugar, packed
    1-1/2 cups lowfat buttermilk
    2 Tbs. canola oil
    1/4 cup plain nonfat yogurt (or Greek yogurt)
    2 tsp. grated lemon zest
    1 tsp. vanilla
    1-1/2 cups zucchini, unpeeled and grated
    1 cup carrots, peeled and grated
    1/2 cup golden raisins
    1/2 cup chopped walnuts


Stir together first 8 dry ingredients. In large bowl, whisk eggs than addin brown sugar, buttermilk, oil, yogurt, zest, and vanilla. Stir in dry ingredients then add zucchini, carrots, raisins, and nuts. Spoon batter into muffin pan with cupcake liners (or coat with cooking spray). Bake at 350 degrees for approximately 18 minutes. Makes 16 muffins.

Number of Servings: 16

Recipe submitted by SparkPeople user MFWILLIA.

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