Ingredients

The following ingredients have 10 Servings
  • 1/2 cup raw walnut or pecan halves or ¼ cup dried fruit (such as golden raisins or cranberries)
  • 3/4 cup grated zucchini (1 small zucchini will be more than enough; no need to peel it first)
  • 1 1/4 cups white whole wheat flour
  • 1 cup old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 3/4 cup grated carrot (about 1 large carrot)
  • 2 large eggs (at room temperature)
  • 1/2 cup plain nonfat Greek yogurt (at room temperature)
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup canola oil or light olive oil
  • 2 teaspoons pure vanilla extract

Instruction

  • Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
  • If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
  • Place the zucchini on a stack of paper towels. Pat dry and set aside.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the grated carrot and zucchini. Fold gently to combine.
  • In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
  • Fold in the nuts or any other mix-ins.
  • Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!