Robin from Knead to Cook is a very talented, dear friend of mine. Her creativity with her recipes amazes me and I love everything she makes. I was thrilled when Robin said she would share this recipe with all of you!
These muffins are a take-off on another carrot recipe I make. I bought some zucchini and thought it would be good to sneak some extra veggies into my family’s snack this week. The muffins are super moist, protein-packed and heavenly. No added oils to weigh them or you down! A must try for a lunch box snack, breakfast or after-school snacking idea.
Zucchini Carrot Chobani Muffins
- 1 1/4 cups of All-Purpose Flour (King Arthur Flour is preferred)
- 1 cup of whole wheat flour (again KAF)
- 1.5 teaspoon of ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon of baking powder
- 1 cup of vanilla Chobani yogurt (or plain Chobani)
- 2 eggs
- 1/3 cup of unsweetened applesauce (I used peach apple)
- 1/2 cup of light brown sugar
- 1 teaspoon vanilla extract
- 1 cups of shredded carrots (I used organic)
- 1 small/medium sized zucchini (shredded)
- Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
- Preheat the oven to 350 degrees. Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.
- In a mixing bowl, combine the flours, spices, salt and soda and powder.
- In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and zucchini and carrots. Then add the dry mixture. Blend without over-mixing. Scoop into your prepared vessel. Baking times will vary. Muffins will take about 18-20 minutes, loaves will take 25-30 minutes. When an inserted toothpick comes out clean, they are ready!
Thanks for stopping by! And thank you Robin for sharing your muffins with us 🙂