Zucchini Carrot Muffins

Zucchini Carrot Muffins are a moist and wholesome treat that combines the natural sweetness of carrots and zucchini with warm spices like cinnamon and nutmeg. These muffins are packed with vegetables, making them a great way to sneak in some extra nutrients while enjoying a delicious snack or breakfast. The combination of grated zucchini and carrots adds moisture, keeping the muffins tender, while a touch of honey or brown sugar provides the perfect amount of sweetness. Perfect for meal prep, school lunches, or as a quick grab-and-go bite, these muffins are a healthy, flavorful option that the whole family will love.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrots
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar or honey
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or raisins (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. Prepare the zucchini and carrots: Grate the zucchini and carrots, then place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients: In a separate bowl, whisk together the eggs, brown sugar (or honey), oil, and vanilla extract until well combined.
5. Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated zucchini, carrots, and optional walnuts or raisins.
6. Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Zucchini Carrot Muffins are a delicious and nutritious way to start your day, offering a perfect balance of sweetness, spice, and wholesome goodness!