Carrot & zucchini muffins
These carrot and zucchini muffins combine a delightful mix of vegetables and pecans for a nutritious snack or breakfast option. Easy to prepare, they balance sweet and savory flavors, making them a tasty addition to any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1/2 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1 cup carrots
1 zucchini
1/2 cup pecans
2 eggs
3/4 cup milk (1% fat)
1/3 cup butter
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.
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!
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.
Carrot & zucchini muffins FAQ:
Bake the carrot and zucchini muffins for 20-25 minutes in a preheated oven at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, if you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 2 teaspoons of baking powder and a pinch of salt.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage, up to 3 months.
You can substitute pecans with walnuts, almonds, or omit the nuts entirely if preferred. Just ensure that any substitution fits your dietary needs.
Muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. They should also spring back lightly when pressed.
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.
Nutrition per serving
10 ServingsCalories 280kcal
Protein 6g
Carbohydrates 36g
Fiber 2.17g
Sugar 14g
Fat 12g
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