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Loaded Zucchini Carrot Muffins

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These healthy muffins are loaded to the max with zucchini, carrot, toasted pecans and dried cherries!
Course Breakfast & Brunch
Cuisine American
Keyword carrot, Cinnamon, dried cherries, pecans, zucchini
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Servings 12 muffins
Calories 133
Author Laurie McNamara

Ingredients

  • cups grated zucchini
  • 1 cup grated carrot
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup chopped pecans
  • 1/4 cup chopped dried cherries

Instructions

  • Preheat your oven to 350° degrees and line a 12 cup muffin tin with liners.
  • In a small bowl combine flour, sugar, baking powder, salt and cinnamon.
  • In a large bowl combine the grated zucchini, carrot, one egg and butter flavored olive oil.
  • Add the dry ingredients to the wet and mix until combined. Lastly, add in the chopped pecans and dried cherries. Stir and divide among the muffin tin and bake for 15-18 minutes.
  • Let cool slightly before serving.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 105mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1928IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg