How To make Title: Carrot Or Zucchini Muffins

Protein Zucchini Muffins | Sweat with Sarah

#sweatwithsarah | SOOOO excited to share this zucchini muffin recipe with you all. It is packed FULL of protein and tasty flavors (it'll be hard to only eat 1...)!!
Made 12 muffins | Macros for 1 muffin: 85 calories
8g Protein | 8g Carbs | 2g Fat

ENJOY!!

HEALTHY ZUCCHINI MUFFINS | easy one-bowl recipe

Healthy Zucchini Muffins are easy to make in one bowl and super delicious! They are light, fluffy and super moist. ⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️

►INGREDIENTS:
2 large eggs
1/2 cup applesauce or yogurt
1/2 cup honey or maple syrup
1/4 cup any mild tasting oil
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups whole wheat flour or spelt flour
2 cups shredded zucchini, not squeezed and packed
1/2 cup walnuts, optional
Cooking spray, I use Misto

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►DIRECTIONS:
1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
2. In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
3. Add flour and gently mix until combined. Add zucchini and nuts (if using). Stir and do not over mix.
4. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
5. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

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Measuring spoons
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Glass bowls
OXO trigger ice cream scoop
Parchment paper liners
Muffin tin


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Favorite Air Fryer
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Zester

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Fitbit Versa 2

⏰TIMESTAMPS:
00:00 Intro
00:23 Grate zucchini
00:58 Combine liquid ingredients
02:22 Measure and add flour, zucchini and walnuts
03:58 Fill in muffin tin
04:23 Bake the muffins
04:53 Taste test

????ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me

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#ifoodreal #zucchinimuffins #zucchini #healthymuffins #healthyrecipes

Carrot and Oats Muffins | Cravings Journal

Muffins are great, but breakfast-worthy muffins are even better! These are great with the texture of the steel-cut oats and the carrots which gives it extra moisture. I'm definitely having these with a cup of coffee in the morning and a huge smile on my face. Watch the video to also learn how to make these muffin cases as well from baking paper.

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Zucchini and Carrots muffins #easyrecipe #easytoprepare

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Food for the soul:
For everything that was written in the past was written to teach us, so that through the endurance taught in the Scriptures and the encouragement they provide we might have hope. Romans 15:4 NIV

Little Brother Gets Revenge!Healthy Carrot Zucchini Muffins!????Chef Emma and Aden Ep. 6

Remember that time Emma threw flour all over Aden’s face? ???? Well let’s just say now they are even haha Watch this adorable duo making healthy carrot zucchini muffins.Best served with a side of revenge ????????

Recipe for Emma and Aden’s Carrot Zucchini Muffins

1 cup Flour(whole wheat or All purpose)
1/2 cup Almond Flour
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
3 tbs Butter(melted)
1/2 cup Maple Syrup
1 egg
1 tsp Vanilla
1 cup Zucchini(finely grated)
1/2 cup Carrot (finely grated)
1/2 cup Chopped Walnuts

Mix flour,almond flour,baking soda,salt and cinnamon together and set aside.In a separate bowl whisk together butter,maple syrup,egg and vanilla.Stir in zucchini and carrots.Add dry ingredients and mix until just blended.Stir in walnuts.Put in 12 cup muffin tin and bake at 350 for 15-20 minutes.Enjoy!

CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe

Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro

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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts

CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.

In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.

Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.

Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.

Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.

Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.

NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

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