Are you on the hunt for a delightful and nutritious snack that the whole family will love? Look no further than these Easy Zucchini Carrot Muffins! Bursting with the goodness of fresh vegetables, these muffins are not only incredibly moist and flavorful but also a fantastic way to sneak some extra nutrients into your diet. In just 30 minutes, you can whip up a batch of these scrumptious treats that are perfect for breakfast, a midday snack, or even dessert. Get ready to impress your taste buds and your loved ones—let’s dive into this simple yet irresistible recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray or oil to prevent sticking.
- In a large mixing bowl, combine the grated zucchini and grated carrot. Make sure to squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towels to prevent the muffins from becoming too wet.
- In another bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the wet ingredients: combine the milk, vegetable oil, and egg. Whisk until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. A few lumps are okay.
- Fold in the grated zucchini and carrot mixture until evenly distributed throughout the batter.
- Using a spoon or a scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Easy Zucchini Carrot Muffins warm or at room temperature! They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Prep Your Veggies: Make sure to squeeze out excess moisture from the grated zucchini before mixing it into the batter. This step is crucial to prevent your muffins from becoming soggy.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Muffins: Feel free to add in extras like chopped nuts, raisins, or even chocolate chips for a fun twist. This recipe is versatile and can be easily adapted to suit your taste.
- Check for Doneness: Every oven is different, so keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean when they’re ready.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They make for a quick grab-and-go snack!
Nutrition Facts
Calories: 158kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
