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Zucchini and Carrot Breakfast Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 72 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and healthy Zucchini and Carrot Breakfast Muffins made with whole wheat flour, fresh grated vegetables, and natural sweeteners. These moist muffins are perfect for a nutritious breakfast or snack and can be customized with nuts or chocolate chips.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup or honey
  • 1/4 cup olive oil or melted coconut oil
  • 1 teaspoon vanilla extract

Vegetables

  • 1 cup grated zucchini (moisture squeezed out)
  • 1 cup grated carrot

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Optional Add-ins

  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, unsweetened applesauce, maple syrup or honey, olive or coconut oil, and vanilla extract until smooth and well combined.
  3. Add Vegetables: Stir in the grated zucchini and carrot to the wet mixture, ensuring the vegetables are evenly distributed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well mixed.
  5. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined; do not overmix to keep muffins tender.
  6. Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  8. Bake: Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • These muffins freeze well, making them ideal for meal prep and quick breakfasts.
  • Add raisins or mini chocolate chips for a sweeter variation if desired.
  • To keep muffins dairy-free, ensure that the applesauce and sweeteners used do not contain dairy ingredients.

Find it online: https://slsrecipes.com/zucchini-and-carrot-breakfast-muffins-recipe/