Description
These Zucchini and Carrot Breakfast Muffins are a moist and wholesome way to start your day. Packed with grated vegetables, warm spices, and a hint of sweetness from brown sugar and maple syrup, they offer a nutritious and delicious breakfast or snack option that’s perfect for the whole family. Made with simple ingredients and baked to golden perfection, these muffins are both kid-friendly and freezer-friendly, making meal prep a breeze.
Ingredients
Scale
Vegetables
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup grated carrot
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with muffin liners or greasing it lightly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add the vegetable or melted coconut oil, plain Greek yogurt, maple syrup (or honey), and vanilla extract. Stir the mixture until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and gently fold them together just until combined. Avoid overmixing to keep the muffins tender.
- Add Vegetables and Nuts: Carefully fold in the grated zucchini and grated carrot, along with the chopped walnuts or pecans if using. This adds moisture, texture, and a subtle nutty flavor.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins freeze well—just cool completely and store in an airtight container or freezer bag for up to 3 months.
- Substitute whole wheat flour for a heartier, more fiber-rich texture.
- Use applesauce in place of oil for a lighter version of these muffins.
- For a nut-free option, simply omit the walnuts or pecans.
