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Carrot Zucchini Muffins with Avocado Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Carrot Zucchini Muffins with avocado are a moist and nutritious twist on classic muffins, incorporating wholesome ingredients like whole wheat flour, fresh vegetables, and creamy avocado for added moisture and healthy fats. Perfect for a healthy breakfast or snack, these muffins are naturally sweetened and packed with flavor.

Ingredients

Dry Ingredients

  • 1 3/4 cups white whole wheat flour (215g) (or oat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 medium avocado (150g weighed with skin and pit)
  • 2 eggs, room temperature
  • 1/2 cup whole milk plain Greek yogurt (115g)
  • 1 medium banana (130g without peel)
  • 1 teaspoon vanilla extract

Vegetables

  • 1/2 cup grated zucchini (60g weighed after squeezing)
  • 1/2 cup grated carrots (45g weighed after squeezing)

Optional

  • Sweetener of choice (see note)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready for baking the muffins evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, and cinnamon until well combined.
  3. Prepare Wet Ingredients: Place the avocado (with skin and pit removed), eggs, Greek yogurt, banana, and vanilla extract in a food processor or blender. Blend until the mixture is smooth and creamy.
  4. Combine Mixtures: Pour the smooth wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently stir the batter just until all the flour is moistened, being careful not to over mix to keep muffins tender.
  5. Fold in Vegetables: Carefully fold in the grated zucchini and carrots into the batter, ensuring they are evenly distributed without overworking the batter.
  6. Fill Muffin Pan: Evenly divide the muffin batter into a greased, lined, or silicone 12-cup muffin pan to ensure uniform baking.
  7. Bake Muffins: Place the pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool Muffins: Allow the muffins to cool in the pan for 3-5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and maintains texture.

Notes

  • You can substitute the white whole wheat flour with oat flour if preferred.
  • If you prefer sweeter muffins, add your choice of sweetener such as honey, maple syrup, or a sugar substitute to the wet ingredients before blending.
  • Grate zucchini and carrots and squeeze out excess moisture with a towel to avoid soggy muffins.
  • Using a spatula instead of a whisk to mix the batter prevents over mixing, ensuring fluffy muffins.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/carrot-zucchini-muffins-with-avocado-recipe/