Zucchini Carrot Collagen Muffins (Quick and Easy)

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Yes, I was the girl who brought VEGGIE MUFFINS to the party!

Carrots and chocolate chips, anyone?

Okay so maybe I shouldn’t call them veggie muffins but let’s be real, that’s what they are! And they are so good! These zucchini carrot muffins are packed with nutrition! Whole grain flour, oats, walnuts, veggies and applesauce all in one. These delightful muffins can be a part of a balanced breakfast or snack.

For all the adults and children out there not getting their 5-9 servings of fruits and veggies, my advice is to sneak them into things. If munching on carrot and celery sticks isn’t your thing, you have to get creative. Why not, throw veggies into your baked goods? Who would have thought carrots and chocolate chips could be so delicious?

Walnuts: Walnuts contain a number of nutrients promoting brain health, including folate, melatonin, omega-3 fats, vitamin E and antioxidants.

Zucchini: very good source of fiber, vitamin C, vitamin K, riboflavin, vitamin B6, folate, magnesium, potassium and manganese.

Carrots: particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants

Further Food Nutritionist Commentary:

Start your morning right with these veggie muffins. They are packed with nutrition from the zucchini, carrots, and walnuts. Plus, with 6 grams of protein, thanks to our collagen peptides, these muffins will keep you feeling full.

By Camryn Goldstein
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Zucchini Carrot Collagen Muffins (Quick and Easy)

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 12

Ingredients

3/4 Cup Whole Wheat Flour
3/4 Cup Old Fashioned Oats
1/4 Cup Ground Flax Seed
1/2 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 Cup Walnuts
1 Cup Zucchini (Finely Shredded)
1/2 Cup Carrots (Finely Shredded)
2 Eggs
1/2 Cup Plain Greek Yogurt
1/2 Cup Applesauce
2 scoops Collagen
1/2 Cup Mini Chocolate Chips Optional

Instructions

  1. Preheat oven to 350 F.
  2. In large glass bowl, mix together flours, oats, flax, brown sugar, spices, baking soda, and baking powder.
  3. In medium bowl mix shredded vegetables, eggs, yogurt, oil, applesauce, and collagen.
  4. Combine wet ingredients with dry in a large bowl. Add in walnuts and chocolate chips.
  5. Fill muffin tin 3/4 full.
  6. Bake 20 minutes.
Preheat oven to 350 F. In large glass bowl, mix together flours, oats, flax, brown sugar, spices, baking soda, and baking powder. In medium bowl mix shredded vegetables, eggs, yogurt, oil, applesauce, and collagen. Combine wet ingredients with dry in a large bowl. Add in walnuts and chocolate chips. Fill muffin tin 3/4 full. Bake 20 minutes.

Nutrition Information

Per Serving: Calories: 153; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 3 g; Cholesterol: 31 mg; Sodium: 271 mg; Potassium: 151 mg; Carbohydrate: 22 g; Fiber: 3 g; Sugar: 11 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 11%; Vitamin A: 40%; Iron: 5%; Calcium: 42%

Easily Add Protein Into ANY Baked Good With Our Collagen Peptides!

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One thought on “Zucchini Carrot Collagen Muffins (Quick and Easy)

  1. patricia ann cavanaugh

    I am astonished at how many nutrition “experts” recommend canola oil in recipes and dressings. It was manufactured with gmo corn, aka/Frankencorn. During the Alaskan pipeline era, the corn was grown to fuel the equipment used and when the pipeline was completed, the surplus oil (Canadian Oil) was labeled “Canola” and sold to consumers for use in cooking and baking. No one should include it in their daily diet. I have said it before to others, and I am saying it again. I will continue to say it and I don’t care if I accidentally say it twice to the same party/parties. The health of our people matters. People need to know what to avoid and what is healthy.

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