Description
Wholesome, moist muffins blending sweet carrots, earthy zucchini, and warming cinnamon. Ideal for breakfast or snacks, with a tender crumb and balanced flavor, no added pork, ham, or alcohol.
Ingredients
1 cup (120g) all-purpose flour, sifted
1/2 cup (45g) rolled oats, old-fashioned
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (100g) granulated sugar
1/3 cup (80ml) vegetable oil (e.g., coconut oil)
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (120g) shredded zucchini
1/2 cup (60g) shredded carrots
Instructions
Preheat oven to 375°F (190°C)
Line 12-cup muffin tin with paper liners or apply non-stick spray
In a bowl, combine flour, rolled oats, baking powder, baking soda, cinnamon, and salt
In a separate bowl, whisk eggs, oil, and vanilla extract
Add pressed, drained shredded zucchini and carrots to the wet mixture
Fold wet and dry ingredients together until just combined
Spoon batter into prepared muffin tin, filling each 2/3 full
Bake for 20 minutes until golden and a toothpick inserted in the center comes out clean
Notes
Replace all-purpose flour with gluten-free blend for dietary needs
Quick oats may alter texture to denser
Adjust sugar by 20% (to 3/5 cup) for lower sweetness
Use non-stick spray if avoiding parchment
Store in an airtight container for 1-2 days
- Prep Time: 15
- Cook Time: 20
- Category: Bread recipes
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg