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Fluffy Whole Wheat Carrot Zucchini Muffins

Fluffy Whole Wheat Carrot Zucchini Muffins for Happy Mornings

Discover how to make Fluffy Whole Wheat Carrot Zucchini Muffins that are nutritious and delicious—perfect for busy mornings or a wholesome snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder Ensure it's fresh
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon Substitute with nutmeg if desired
  • a pinch nutmeg Optional
For Sweetness and Moisture
  • ¾ cup honey or maple syrup
  • ⅓ cup vegetable oil or melted coconut oil/applesauce
  • 2 large eggs or flax eggs for vegan option
For the Veggies
  • 1 cup grated zucchini Squeeze out excess moisture
  • 1 cup grated carrots Can substitute with sweet potatoes if desired
Optional Add-Ins
  • ½ cup chopped nuts walnuts or pecans, optional

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tin with paper liners.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together honey, vegetable oil, and eggs until smooth.
  4. Fold in the grated zucchini and carrots into the wet mixture gently.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. If using, gently fold in chopped nuts now.
  7. Divide the batter into the muffin cups, filling each about two-thirds full.
  8. Bake for 20 to 25 minutes, until a toothpick comes out clean from the center of a muffin.
  9. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.

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