Zucchini Carrot Breakfast Muffins: Deliciously Healthy!
Start your day with these wholesome and delicious Zucchini Carrot Breakfast Muffins, packed with nutritious ingredients for a healthy and satisfying breakfast.
Equipment
- oven
- muffin tin
- ramekins
- cooking spray
- food processor
- blender
- mixing bowl
- paper towel
- dish towel
- wire rack
- toothpick
Ingredients
- 6 tablespoons water
- 2 tablespoons ground flaxseed
- 2 cups old-fashioned oats
- ½ cup walnuts chopped
- ½ cup raisins
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup grated zucchini squeezed to remove excess moisture
- 1 cup grated carrot
- 1 cup mashed banana from 2 large or 3 medium super ripe bananas
- ½ cup unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Oat Flour
- 2 cups old-fashioned oats blended into flour
Instructions
- Preheat your oven to 350°F and prepare 5 jumbo muffin cups or small ramekins by spraying them with cooking spray.
- In a small bowl, combine ground flaxseed and water to create flax eggs, then set aside to thicken.
- Process 2 cups of old-fashioned oats in a food processor or blender until a fine flour forms, then transfer to a mixing bowl.
- Add the remaining dry ingredients to the oat flour: ½ cup oats, chopped walnuts, raisins, cinnamon, baking powder, and salt. Stir to combine.
- Grate the zucchini and carrot, ensuring you squeeze excess moisture from the zucchini using a towel. Add the grated vegetables to the dry ingredients.
- Incorporate the wet ingredients: flax eggs, mashed banana, applesauce, maple syrup, and vanilla extract. Stir until just combined.
- Evenly divide the batter among the prepared muffin cups.
- Bake for approximately 26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan briefly before transferring to a wire rack to cool completely.
Storage & Reheating
- Store cooled muffins in an airtight container in the fridge for up to 1 week, or wrap individually and freeze for 1-2 months.
- Reheat refrigerated muffins in the microwave for 10-20 seconds, and frozen muffins for 1-2 minutes.
Notes
Walnuts can be substituted with other nuts, and raisins with other dried fruits. It is crucial to squeeze excess water from the zucchini to prevent a gummy texture and ensure proper baking.