Description
Start your day off right with these delicious and nutritious Zucchini and Carrot Breakfast Muffins. Packed with wholesome ingredients and perfect for meal prep, these muffins are a great way to sneak in some extra veggies for a healthy breakfast or snack option.
Ingredients
Scale
Zucchini and Carrot Muffins:
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing lightly.
- Mix dry ingredients: In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Prepare wet mixture: In a separate bowl, whisk together eggs, applesauce, coconut oil, and vanilla until smooth. Add grated zucchini and carrot.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in walnuts or raisins if using.
- Bake: Divide the batter into muffin cups and bake for 20–24 minutes until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze well—wrap individually and store for up to 2 months.
- Great for meal prep and sneaking in extra veggies for kids.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
