Description
Soft Mini Veggie Muffins made with grated carrots, zucchini, yogurt, and whole wheat pastry flour. They make a practical breakfast, lunch-box addition, or freezer-friendly snack for toddlers, children, and adults.
Ingredients
Scale
- 1 pound combined zucchini and carrots, grated
- 2 tablespoons granulated sugar, for draining the vegetables
- 1/2 cup chopped pecans or walnuts, optional
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons coconut oil or unsalted butter, melted and cooled
- 1/4 cup plain yogurt, at room temperature
- 2 large eggs, at room temperature and lightly beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons granulated or unrefined sugar
- Cooking spray, for the muffin pans
Instructions
- Grate the zucchini and carrots with a box grater or food processor. Combine enough of each vegetable to reach one pound total.
- Stir 2 tablespoons of sugar into the grated vegetables, then place them in a large colander set over a bowl. Let them drain while you prepare the remaining ingredients, pressing them occasionally to release more liquid.
- Preheat the oven to 375°F. Lightly coat two 24-cup mini muffin pans with cooking spray.
- When using nuts, spread them on a sheet pan and toast for 5 to 7 minutes, or until fragrant. Let them cool.
- Whisk the whole wheat pastry flour, baking soda, baking powder, salt, and cooled nuts in a large bowl.
- In a separate bowl, stir together the melted coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Stir in the remaining sugar until smooth.
- Pour the wet mixture into the dry mixture and stir only until no dry streaks remain.
- Press the grated vegetables firmly one final time to remove excess liquid. Fold the vegetables gently into the batter.
- Spoon the batter into the prepared mini muffin cups, filling each one nearly to the top.
- Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pans for 3 to 5 minutes, then transfer them to a wire rack. Repeat with any remaining batter.
Notes
- Use any combination of zucchini and carrots that totals 1 pound. A mixture of 10 ounces zucchini and 6 ounces carrots works well.
- All-purpose flour may replace the whole wheat pastry flour. You may also use equal parts all-purpose flour and regular whole wheat flour.
- For regular-size muffins, divide the batter among 16 to 18 muffin cups and begin checking for doneness after 15 minutes.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze the muffins in an airtight freezer bag for up to 3 months.
- For younger toddlers, finely chop the optional nuts or omit them.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 55
- Sugar: 3
- Sodium: 51
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 7