• leighannewooten

Zucchini Carrot Oat Cocoa Muffins

Packed with flavor most importantly, but also with whole grains, veggies, fiber and heart healthy fat (if you opt for the flax) – this one was a YUM all around!

I wasn’t sure if my kiddos would dig the grated veggies in this – A was a fan, G needed a little more convincing. I think as kids get older, they tend to get over the texture issues, but I do have a modification if your little one can sniff a veggie out from a mile away.

Bon Appetit!


  • 1 zucchini, grated (leave peel on)

  • 1 large carrot, grated

  • (Optional) 1/2c raw walnut or pecan halves or ¼ cup dried fruit (raisins or cranberries)

  • 1 ¼ c white whole wheat flour

  • 1c old-fashioned oats

  • 1 ½ tsp baking powder

  • 1/2 tsp baking soda

  • 1 ¼ tsp ground cinnamon

  • 1/8 tsp ground nutmeg

  • ½ c dark chocolate chips

  • 1/4 tsp kosher salt

  • 2 flax eggs: 5 Tbsp water + 2 Tbsp flax meal or (2 eggs at room temperature)

  • 1/2c plain nonfat Greek yogurt at room temperature

  • 1/4c honey

  • 1/4c canola oil

  • 2 tsp vanilla extract

  • 2 Tbs cocoa powder

  • 1 banana, smashed


  • Preheat oven to 350°. Line 24 cups of a mini muffin pan with paper liners or lightly coat with nonstick spray. Set aside.

  • If using nuts, toast them in oven for 8-10 minutes until they are lightly browned and fragrant.

  • Make flax eggs by combining water and flax meal in a bowl and set aside while nuts are toasting.

  • Transfer nuts immediately to a cutting board; roughly chop and set aside.

  • Grate carrots and zucchini. Place on paper towel, pat dry and set aside. If your kids have texture issues, try a finer grate.

  • In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, cocoa powder and salt.

  • Add grated carrot, zucchini and chocolate chips. Fold gently to combine.

  • In a separate medium bowl, whisk together eggs (flax or regular), Greek yogurt, honey, oil, and vanilla until smooth. Add banana to bowl and mash into mixture.

  • Add the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

  • Fold in the nuts or dried fruit.

  • Divide the batter evenly among muffin cups. Bake for ~15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Pull out of oven, and if you’d like place one more choc chip on top of each muffin. Let muffins cool for a few minutes then transfer to a rack to finish cooling.

TO FREEZE: Individually wrap each muffin and store in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy muffins as desired.

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