Description
Delicious and healthy muffins made with whole wheat flour, carrots, and zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Whisk honey or maple syrup, oil, and eggs in another bowl.
- Stir zucchini and carrots into the wet mixture.
- Add dry ingredients and mix until just combined.
- Fold in nuts if using.
- Divide batter evenly among muffin cups.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool briefly in the pan, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Add chocolate chips or dried fruit if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 30