Better-for-you Muffin Recipe
A healthy alternative to breakfast heavy in fat.
Servings 12 servings
Calories 214kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped dates
- 3 large eggs beaten
- 1 cup zucchini grated, about 1 zucchini
- 1 cup carrots grated, roasted or raw, about 2 carrots
- 3 tablespoons butter melted
- 3 tablespoons coconut oil in liquid form
- 1/2 cup agave syrup
- 1 teaspoon pure vanilla extract
Instructions
- Line a standard-sized muffin tin with cupcake liners.
- Place the oven rack in the middle position and preheat to 350 degrees F.
- In a large bowl combine flour, oats, cinnamon, nutmeg, soda, salt, and dates.
- In another bowl, mix the eggs, zucchini, carrots, butter, coconut oil, syrup, and vanilla.
- Add wet ingredients to the dry ingredients.
- Mix until combined. The batter will be thick.
- Using a spring-release scoop, fill the cupcake liners to the top.
- Bake for 18 to 22 minutes.
- For substitutions see post above
Nutrition
Calories: 214kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 243mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1967IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
