Description
Wholesome zucchini carrot muffins that are soft, naturally sweet, and perfect for breakfast, snacks, or sneaking in extra veggies.
Ingredients
Scale
- 1 medium zucchini, grated and squeezed
- 2 medium carrots, finely grated
- 2 eggs
- 1/3 cup maple syrup or honey
- 1/3 cup coconut or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- Optional: 1/2 cup raisins, chopped walnuts, or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Grate zucchini and carrots; squeeze excess moisture from zucchini.
- In a large bowl, whisk eggs, maple syrup or honey, oil, and vanilla.
- Add flour, baking soda, cinnamon, and salt; stir until just combined.
- Fold in zucchini, carrots, and any optional mix-ins.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack.
Notes
For best texture, don’t overmix the batter. Muffins freeze well — store in freezer bags once cooled.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg