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Spiced & Packed with Veggies! Recipe

Spiced & Packed with Veggies! Recipe
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★★★★★

5.2 from 10 reviews

Deliciously moist and spiced Carrot Cake Zucchini Muffins packed with wholesome veggies, oats, and warm spices. These muffins combine the natural sweetness of carrots and zucchini with a hint of cinnamon, nutmeg, and ginger, making a perfect healthy treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup brown sugar, packed
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1/2 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup shredded zucchini (about 1 medium zucchini)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well to evenly distribute the spices and leavening agents.
  3. Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; avoid overmixing to keep the muffins tender.
  5. Fold in Vegetables and Nuts: Carefully fold in the shredded carrots, shredded zucchini, and the chopped nuts if using. This adds moisture, texture, and a nutritional boost to the muffins.
  6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins onto a wire rack to cool completely before serving or storing.

Notes

  • You can substitute honey with maple syrup for a vegan option and to vary the flavor slightly.
  • If you want to reduce fat, swap the vegetable oil for additional unsweetened applesauce.
  • Make sure to squeeze excess moisture from the zucchini if it’s very watery to avoid soggy muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature or warm slightly in a microwave before eating.
  • Feel free to add raisins or chocolate chips for a sweeter variation.

Nutrition

Keywords: carrot cake muffins, zucchini muffins, healthy muffins, spiced muffins, vegetable muffins, breakfast muffins, snack muffins

Find it online: https://tastemadebyclara.com/spiced-and-packed-with-veggies-recipe/