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Fluffy Whole Wheat Carrot Zucchini Muffins

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Deliciously fluffy muffins made with whole wheat flour, zucchini, and carrots, perfect for breakfast or a snack.

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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a touch of oil.
  2. Mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Whisk together the honey (or maple syrup), vegetable oil, and eggs in another bowl until well blended.
  4. Grate the zucchinis and carrots, pressing out excess moisture from the zucchini.
  5. Add the grated veggies to the wet mixture, stirring gently, then combine with the dry ingredients until just combined.
  6. Fold in the chopped nuts if using.
  7. Fill each muffin liner about three-quarters full.
  8. Bake for 20-25 minutes, checking for doneness with a toothpick.
  9. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze well for up to three months. Serve with cream cheese, Greek yogurt, or toppings of your choice.

Nutrition

Keywords: muffins, healthy, whole wheat, carrot, zucchini

Find it online: https://crunchytable.com/healthy-whole-wheat-carrot-zucchini-muffins/