Description
Delightful muffins that are fluffy, wholesome, and come together in about 30 minutes—perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup grated zucchini
- 1 cup grated carrots
- ½ cup honey or maple syrup
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
- Combine the honey (or maple syrup), vegetable oil, and eggs in a separate bowl and whisk until creamy.
- Add the grated zucchini and carrots to the wet mixture and stir until combined.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Divide the batter among the muffin cups, filling them about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for a couple of minutes, then transfer to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3-4 days. They freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg