Carrot and Zucchini Muffins
These carrot and zucchini muffins are moist, flavorful, and a sneaky way to incorporate more vegetables into your diet. They are lightly sweetened and perfect for a quick breakfast or a healthy snack.
Ingredients
- 1/4 cup grated zucchini (squeeze out excess moisture)
- 1/4 cup grated carrot
- 1 large egg
- 1 tablespoon oil (vegetable or coconut)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup whole wheat flour (or all-purpose flour)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon Optional: raisins
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing a single muffin cup or using a paper liner.
- In a medium bowl, whisk together the egg, oil, honey, and vanilla extract until well combined.
- Stir in the grated zucchini and carrot until they are well distributed throughout the mixture.
- In another small bowl, mix together the flour, baking soda, cinnamon, and a pinch of salt.
- Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid over-mixing to keep the muffin light and fluffy.
- If using, fold in raisins or chopped nuts.
- Spoon the batter into the prepared muffin cup. Bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffin cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Note
- You can adjust the sweetness by adding more or less honey.
- Feel free to add nuts or raisins for added texture and flavor.
- These muffins can be frozen and reheated for a quick snack or breakfast on the go.
Carrot, Zucchini, Muffins, Recipe, Baking, Healthy, Vegetables, Whole wheat, Moist, Nutritious, Spices