Description

These Zucchini and Carrot Breakfast Muffins are a wholesome and delicious way to start your day, packed with fresh grated vegetables, whole grains, and warm spices. Perfect as a grab-and-go breakfast or a nutritious snack, they combine the moisture of zucchini and carrot with a hint of cinnamon and nutmeg for a comforting treat that’s both satisfying and healthy.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour (or half whole wheat)
1/2 cup rolled oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 cup grated zucchini (squeezed dry)
1 cup grated carrot

Optional Add-ins

1/3 cup chopped nuts or raisins

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined to ensure even distribution of leavening agents and spices.
Combine Wet Ingredients: In a separate bowl, beat the eggs with the vegetable oil, milk, and vanilla extract. Then stir in the grated zucchini and carrot, making sure they are evenly coated with the wet mixture.
Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined to avoid overworking the batter, which helps keep the muffins tender. If using, fold in the chopped nuts or raisins at this stage.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and improves texture.

Notes

These muffins freeze well, making them convenient for meal prep or quick breakfasts.
For a lower sugar option, reduce the brown sugar to 1/3 cup or substitute with maple syrup, reducing the milk slightly to maintain batter consistency.
You can swap vegetable oil with melted coconut oil for a subtle flavor variation.
Make sure to squeeze excess moisture from the zucchini to avoid soggy muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American