Zucchini, carrot and honey muffins
Enjoy the delightful flavors of our Zucchini, Carrot, and Honey Muffins! These savory treats combine fresh zucchini, sweet carrots, and a hint of honey with tangy Greek yogurt and cheddar cheese. Perfectly moist and packed with wholesome ingredients, they're a nutritious and delicious anytime snack.
- 27 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 10 Servings
- 10 Ingredients
These zucchini, carrot, and honey muffins are a delightful blend of vegetables and sweetness, creating a healthy yet tasty option for breakfast or snacks. Packed with cheddar cheese and Greek yogurt, these muffins are not only delicious but also provide a good dose of nutrients.
Ingredients:
Instructions:
- Preheat your oven to 180°C (356°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Grate the zucchini and carrot using the large holes of a box grater. Finely chop the shallot and coriander leaves.
- In a large mixing bowl, whisk together the self-raising flour and a pinch of salt.
- In another bowl, beat the eggs. Add in the olive oil, Greek yogurt, and honey. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
- Fold in the grated zucchini, carrot, chopped shallot, grated cheddar cheese, and coriander leaves until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy the muffins warm or at room temperature. They make a great snack or breakfast option.
Tips:
- Grate the zucchini and carrot finely to ensure even distribution throughout the muffins.
- If you prefer a stronger flavor, you can add a pinch of salt and pepper to the batter.
- Ensure all the vegetables are well-drained before adding to the batter to avoid excess moisture.
- Use a good quality olive oil to enhance the flavor of the muffins.
- For a more savory option, reduce the amount of honey or skip it altogether.
- Feel free to experiment with additional herbs or spices, such as adding some paprika or garlic powder for an extra kick.
- Let the muffins cool completely before storing them to avoid sogginess.
Enjoy these zucchini, carrot, and honey muffins fresh out of the oven for the best flavor and texture. They make a wonderful addition to any meal, providing a nutritious and delightful way to incorporate more vegetables into your diet. Perfect for kids and adults alike, they are a versatile snack that can be enjoyed at any time of day.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.49g | 4% |
| Sugar 7g | 7% |
| Fat | |
| Fat 12g | 14% |
| Saturated 3.51g | 12% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 60mg | 11% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.42ug | 17% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 4.29ug | 4% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 220mg | 6% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 80g | - |
| * 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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