Description
These fluffy whole wheat muffins are perfect for a quick breakfast or snack, loaded with carrots and zucchini for added moisture and nutrition!
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 the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Combine the honey (or maple syrup), vegetable oil, and eggs in another bowl, and whisk until creamy.
- Add the grated zucchini and carrots to the wet mixture and stir well.
- Gradually add the dry mixture to the wet ingredients and stir gently until combined.
- Divide the batter among the muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins are customizable—feel free to swap ingredients based on what you have on hand!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg