Vegetable Carrot-Zucchini Muffins
These muffins feature grated carrots and zucchinis mixed into a whole wheat batter, resulting in a moist crumb with a slight crunch from the vegetables. Baked until golden, they have a tender texture enhanced by warming spices and vanilla aroma. The batter is folded gently to incorporate the grated produce, creating wholesome, vegetable-packed breakfast treats.
Ingredients
- 1 1/2 cups whole wheat flour preferably fresh, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon adds warmth and depth
- 1/4 teaspoon salt
- 1/2 cup brown sugar packed
- 2 large eggs beaten lightly
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots about 2 medium carrots
- 1 cup grated zucchini squeeze out excess moisture
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick spray for easy removal.
- Grate the carrots and zucchini using a box grater, then use a clean towel to squeeze out excess moisture from the zucchini to prevent soggy muffins.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until evenly combined. This creates a uniform dry mixture.
- Add the brown sugar to the dry ingredients and stir to distribute evenly, creating a slightly textured mixture.
- In a separate bowl, beat the eggs lightly, then whisk in the vegetable oil and vanilla extract until smooth and fragrant.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined—be careful not to overmix to keep the muffins tender.
- Fold in the grated carrots and zucchini, distributing evenly throughout the batter. The mixture will be thick but moist.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full for room to rise.
- Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, enjoy these wholesome muffins as a nutritious breakfast or snack, with the moist crumb revealing flecks of grated vegetables inside.
Notes
For extra flavor, sprinkle a little cinnamon sugar on top before baking. These muffins keep well for several days and can be reheated briefly in the microwave.
