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5 from 1 vote

Whole Wheat Zucchini Carrot Muffins Recipe

Not only are these healthy zucchini carrot muffins great for breakfasts and snacks, but they freeze well. Stock up for last-minute breakfasts!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 12 Muffins
Calories: 141kcal

Ingredients

Instructions

  • Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
  • In a large bowl, whisk together the whole wheat pastry flour, cinnamon, baking soda and salt.
  • In a medium bowl, stir together the applesauce, Greek yogurt, brown sugar and egg.
  • Add the applesauce mixture to the flour mixture and stir well to combine.
  • Stir in the grated zucchini and carrot, and ⅓ cup chopped pecans.
  • Divide the batter evenly between the muffin cups (about ¼ cup each).
  • Bake for 7 minutes. Place the remaining 3 tablespoons pecan pieces on top of the muffins. Bake until a toothpick inserted in the center of the muffins comes out clean, and additional 7 to 9 minutes.
  • Remove the muffins from the pan and allow to cool. Serve immediately or store in an airtight container.

Notes

Weight Watchers Points: 4 (Points+), 2 (Old Points)

Nutrition

Serving: 1Muffin | Calories: 141kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 206mg | Potassium: 147mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.9mg