Description
These Zucchini and Carrot Breakfast Muffins are a delicious and healthy way to start your day. Packed with grated vegetables, whole wheat flour, and natural sweeteners, they offer a moist texture and a perfect balance of sweetness and spice. These muffins are ideal for a nutritious breakfast or a wholesome snack, and they freeze well for easy grab-and-go meals.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
Dry Ingredients
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Optional Add-ins
- ¼ cup chopped walnuts or pecans
- ¼ cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil or melted coconut oil, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk the whole wheat flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt to ensure they are evenly distributed.
- Add Vegetables: Incorporate the grated zucchini and grated carrot into the wet mixture, mixing gently to combine.
- Form the Batter: Gradually fold the dry ingredient mixture into the wet ingredients just until the batter comes together, taking care not to overmix for a tender muffin texture. If using, stir in the chopped nuts and raisins.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. Enjoy warm or store for later.
Notes
- These muffins freeze well, making them an excellent option for meal prepping and grab-and-go breakfasts.
- For a lighter version, substitute half of the oil with applesauce to reduce fat content while keeping moisture.
- You can customize the muffins by adding your favorite nuts or dried fruit to suit your taste preferences.
