Carrot & zucchini muffins
Indulge in moist and flavorful Carrot & Zucchini Muffins loaded with wholesome veggies and crunchy pecans. This easy-to-follow recipe combines self-raising flour, brown sugar, baking soda, cinnamon, carrots, zucchini, and pecans, creating a delicious snack or breakfast treat. Simply mix with eggs, milk, and melted butter for a delightful batch of muffins perfect for any time of the day!
- 17 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 10 Servings
- 10 Ingredients
Carrot and zucchini muffins are a delightful and nutritious treat, perfect for breakfast or as an anytime snack. Packed with veggies and complemented by the rich flavor of pecans, these muffins offer a delicious balance of sweet and savory. They are incredibly easy to make and a great way to sneak in some extra vegetables into your diet.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tray with paper liners or lightly grease each cup with butter or cooking spray.
- In a large mixing bowl, combine the self-raising flour, brown sugar, baking soda, and cinnamon. Stir to ensure everything is well-mixed.
- Grate the carrots and zucchini. Pat them dry gently with a paper towel to remove excess moisture.
- Roughly chop the pecans into small pieces.
- In a separate bowl, whisk together the eggs, milk, and melted butter until well combined.
- Gradually add the wet mixture into the bowl with the dry ingredients. Stir gently to combine.
- Fold in the grated carrots, zucchini, and chopped pecans. Mix until just incorporated. Be careful not to overmix.
- Evenly distribute the batter into the prepared muffin tray, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool:
- Allow the muffins to cool in the tray for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your homemade carrot and zucchini muffins as a healthy snack or breakfast treat!
Tips:
- Grate the carrots and zucchini finely to ensure they distribute evenly throughout the batter.
- Squeeze out excess moisture from the grated zucchini to prevent the muffins from becoming too soggy.
- Feel free to add a handful of raisins or chocolate chips for an extra burst of flavor.
- Toasting the pecans briefly before adding them to the batter can enhance their flavor.
- For a dairy-free version, substitute the milk with almond milk and use coconut oil or a vegan butter alternative.
Carrot and zucchini muffins are a wholesome and flavorful option that can be enjoyed by everyone. Their moist texture and rich flavors make them a hit for any occasion. Enjoy your freshly baked muffins with a cup of tea or coffee, or pack them up as a nutritious on-the-go snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 2.17g | 6% |
| Sugar 14g | 14% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.17g | 14% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 45mg | 9% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.79mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 4.37mg | 5% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 3.39ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 220mg | 6% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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