Start by preheating your oven to 350°F (175°C). This may seem like a mundane step, but it ensures that your muffins start baking at the right temperature, resulting in an ideal texture.

While the oven heats, prepare your muffin tin. Line it with paper liners or coat it with a non-stick spray. This step helps to prevent sticking and makes cleanup a breeze.

In a large mixing bowl, combine the eggs, Greek yogurt, honey (or maple syrup), canola oil, and vanilla extract. Whisk these ingredients together until well combined. I like to use a hand whisk—it’s satisfying and gives a little workout!

Take your zucchini and carrot and grate them. Do not peel the zucchini; the skin adds nutrition and color. After grating, gently squeeze out excess moisture from the zucchini using a clean kitchen towel. This will prevent the muffins from becoming soggy.

Add the grated zucchini, grated carrot, orange zest, and your choice of nuts or dried fruit to the wet mixture. Stir gently until everything is well coated.

In another bowl, whisk together the white whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, ginger, and nutmeg. This ensures your muffins rise evenly and have a well-rounded flavor.

Gradually add the dry ingredients to the wet mixture. Fold them together gently until just combined—watch for those flour pockets! Over-mixing can lead to dense muffins.

Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with the batter. This gives them room to rise without overflowing.

Place the muffin tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will fill with an inviting aroma—enjoy it!

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack. This cooling step keeps the muffins from getting soggy on the bottom.