Description
These nutritious muffins blend whole wheat flour, grated carrot, and zucchini, sweetened naturally with honey or maple syrup, perfect for breakfast or a snack.
Ingredients
- 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 your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together honey or maple syrup, vegetable oil, and eggs.
- Fold in the grated zucchini and carrots into the wet mixture.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- If desired, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Cool the muffins in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for up to three months.