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Whole Wheat Carrot Zucchini Muffins

Wholesome Whole Wheat Carrot Zucchini Muffins for Every Morning

Delightful Whole Wheat Carrot Zucchini Muffins, a nutritious blend of vegetables perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Whole Wheat Flour Provides structure and fiber; substitute all-purpose flour if needed.
  • 2 teaspoons Baking Powder Leavening agent for rise; ensure freshness.
  • 1 te teaspoon Baking Soda Enhances fluffiness; important for browning.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 teaspoon Cinnamon Adds warmth.
  • 0.25 teaspoon Nutmeg Optional spice for flavor.
  • 0.5 cups Honey (or Maple Syrup) Provides sweetness and moisture.
  • 0.5 cups Vegetable Oil Adds moisture; can substitute with melted coconut oil.
  • 2 large Eggs Binds ingredients; use flax eggs for vegan option.
  • 1 cup Zucchini (grated) Enhances moisture.
  • 1 cup Carrots (grated) Adds natural sweetness.
  • 1 cup Nuts (optional) Like walnuts or pecans for added texture.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine honey (or maple syrup), vegetable oil, and eggs. Mix until frothy.
  4. Fold in the grated zucchini and carrots until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. If desired, fold in chopped nuts at this stage.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Bake for 20-25 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool in the pan briefly before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat as needed.

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