Delicious Carrot Zucchini Muffins: A Healthy Snack
Enjoy these moist and flavorful carrot zucchini muffins, a perfect healthy snack for any time of day. Packed with wholesome ingredients, they offer a delightful blend of spice and vegetable goodness.
Equipment
- muffin tin
- Non-stick cooking spray
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup old fashioned rolled oats
- ½ cup brown sugar, lightly packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 cup applesauce
- 1 cup finely grated zucchini
- 1 cup finely grated carrot
- ¼ cup milk
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin by spraying it with non-stick cooking spray.
- In a large bowl, whisk together the dry ingredients: whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the wet ingredients: eggs, applesauce, grated zucchini, grated carrot, and milk.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix, as a lumpy batter is acceptable.
- Divide the batter evenly among the muffin cups, filling them generously.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
To achieve a smoother texture, blend the wet ingredients instead of whisking. Brown sugar can be reduced to 1/3 cup, and all-purpose flour can substitute whole wheat. Consider adding 1/2 cup of raisins for extra sweetness. Due to the high moisture content from vegetables, store muffins with paper towel layers in a loosely covered container for up to 3 days at room temperature. Refresh sticky muffins in the oven at 350°F for 5 minutes.