Healthy Carrot Zucchini Muffins
Start your day with these nutritious and delicious carrot zucchini muffins, packed with whole wheat flour and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Combine honey (or maple syrup), vegetable oil, and eggs in another bowl and whisk until smooth.
- Add the grated zucchini and carrots to the wet mixture and stir until evenly distributed.
- Combine the dry ingredients with the wet mixture, stirring gently until just combined.
- Fold in the chopped nuts if using.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Grate veggies finely for best texture and do not overmix to ensure muffin softness. Adjust sweetness as needed.