Ingredients
- 1/2 cup raw walnut or pecan halves or 1/4 cup dried fruitsuch as golden raisins or cranberries
- 3/4 cup grated zucchini1 small zucchini will be more than enough; no need to peel it first
- 1/4 cup swhite whole wheat flour
- cup old fashioned rolled oats
- 1/2 teaspoon sbaking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3/4 cup grated carrotabout 1 large carrot
- large eggsat room temperature
- 1/2 cup plain nonfat Greek yogurtat room temperature
- 1/3 cup honey or pure maple syrup
- 1/4 cup can ola oil or light olive oil
- teaspoon spure vanilla extra ct
Instructions
- 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!
