Healthy Whole Wheat Zucchini Carrot Muffins with Chocolate

Start your day on a wholesome and delicious note with these *Healthy Whole Wheat Zucchini Carrot Muffins with Chocolate*! Bursting with nutritious ingredients like whole wheat flour, old-fashioned oats, shredded zucchini, and carrots, these muffins are naturally sweetened with honey and packed with fiber, making them a guilt-free treat. The addition of dark chocolate chips adds a touch of indulgence, perfectly balancing their wholesome flavors. Moist, tender, and lightly spiced with cinnamon, these muffins are prepped in just 15 minutes and ready in under 25, making them a perfect grab-and-go breakfast or snack. They're kid-friendly, freezer-friendly, and an excellent way to sneak in veggies while satisfying your sweet tooth. Whether served warm out of the oven or enjoyed on the go, these muffins are a flavorful and nutritious twist on classic comfort food.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Old-fashioned rolled oats
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 2 large Eggs
• 0.5 cups Greek yogurt (plain, nonfat)
• 0.5 cups Honey
• 1 teaspoons Vanilla extract
• 1 cups Zucchini (shredded, excess water squeezed out)
• 0.5 cups Carrot (shredded)
• 0.5 cups Dark chocolate chips
• 0.25 cups Coconut oil (melted and cooled slightly)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3

In a medium bowl, beat the eggs. Then stir in the Greek yogurt, honey, vanilla extract, and melted coconut oil until combined.

Step 4

Fold the wet ingredients into the dry ingredients until just combined (do not overmix).

Step 5

Gently stir in the shredded zucchini, shredded carrot, and dark chocolate chips.

Step 6

Using a scoop or spoon, divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(1102.0g)

Amount per serving	% Daily Value*
Calories	2517.0

Total Fat 112.0g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat g
Cholesterol 375.9mg	0%
Sodium 1962.1mg	0%
Total Carbohydrate 347.3g	0%
Dietary Fiber 40.6g	0%
Total Sugars 161.7g
Protein 66.8g	0%

Vitamin D 82IU	0%
Calcium 441.1mg	0%
Iron 20.3mg	0%
Potassium 2901.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 10.0%

Carbs: 52.1%