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!

  • 01 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 10 Servings
  • 10 Ingredients

Carrot & zucchini muffins

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:

2 cups self-raising flour
300g
1/2 cup brown sugar
120g
1 tsp baking soda
5g
1 tsp cinnamon
3g
1 cup carrots
120g
1 zucchini
200g
1/2 cup pecans
60g
2 eggs
100g
3/4 cup milk (1% fat)
180g
1/3 cup butter
70g

Instructions:

1. Preheat Oven & Prep Muffin Tray:
- 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.
2. Prepare Dry Ingredients:
- In a large mixing bowl, combine the self-raising flour, brown sugar, baking soda, and cinnamon. Stir to ensure everything is well-mixed.
3. Prepare Vegetables & Nuts:
- Grate the carrots and zucchini. Pat them dry gently with a paper towel to remove excess moisture.
- Roughly chop the pecans into small pieces.
4. Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, and melted butter until well combined.
5. Combine Wet and Dry Ingredients:
- 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.
6. Fill Muffin Tray:
- Evenly distribute the batter into the prepared muffin tray, filling each cup about 3/4 full.
7. Bake:
- 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.
9. Serve:
- 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 Size120 grams
Energy
Calories 280kcal14%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 36g11%
Fiber 2.17g6%
Sugar 14g14%
Fat
Fat 12g14%
Saturated 4.17g14%
Cholesterol 60mg-
Vitamins
Vitamin A 190ug21%
Choline 45mg9%
Vitamin B1 0.16mg14%
Vitamin B2 0.10mg8%
Vitamin B3 0.79mg5%
Vitamin B6 0.08mg5%
Vitamin B9 24ug6%
Vitamin B12 0.21ug9%
Vitamin C 4.37mg5%
Vitamin E 0.30mg2%
Vitamin K 3.39ug3%
Minerals
Calcium, Ca 60mg5%
Copper, Cu 0.16mg18%
Iron, Fe 0.89mg8%
Magnesium, Mg 27mg7%
Phosphorus, P 110mg9%
Potassium, K 220mg6%
Selenium, Se 10ug18%
Sodium, Na 170mg11%
Zinc, Zn 0.93mg8%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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