Description
These Zucchini and Carrot Breakfast Muffins are a delicious and nutritious way to start your day. Packed with veggies and warm spices, these moist muffins are perfect for breakfast on the go or as a snack.
Ingredients
Grated Zucchini and Carrot:
1 cup grated zucchini (about 1 medium); 1 cup grated carrot (about 2 medium)
Dry Ingredients:
1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg
Wet Ingredients:
2 large eggs; 1/2 cup brown sugar; 1/4 cup honey or maple syrup; 1/2 cup plain Greek yogurt; 1/3 cup vegetable oil or melted coconut oil; 1 teaspoon vanilla extract; optional: 1/2 cup chopped walnuts or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix the dry ingredients: In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk eggs, brown sugar, honey/maple syrup, yogurt, oil, and vanilla extract.
- Combine wet and dry: Stir in grated zucchini and carrot. Add wet mixture to dry ingredients, mix, and fold in walnuts or raisins.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until done. Cool before serving.
Notes
- These muffins freeze well and are great for a quick breakfast or snack.
- For a dairy-free version, use coconut yogurt and plant-based oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
