Looking for a tasty way to incorporate more vegetables into your diet? These wholesome Carrot and Zucchini Muffins are the perfect solution. Packed with the goodness of carrots and zucchini, these muffins are not only delicious but also nutritious. They make for a great breakfast option, a snack on the go, or even a delightful addition to your brunch menu. Let’s dive into the recipe and create these delightful treats.
Ingredients
- 1 egg
- 1/2 cup brown sugar, packed
- 1/3 cup sugar
- 1/3 cup coconut oil, melted (or substitute with melted butter or vegetable oil)
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup shredded carrots
- 1 cup of grated zucchini or yellow squash
- 1/2 cup chopped pecans or walnuts
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a bit of oil to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the egg. Add the brown sugar and granulated sugar, and mix well until combined. Stir in the melted coconut oil (or your chosen substitute), sour cream, and vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and a pinch of salt. Incorporate the dry components into the wet ingredients, mixing lightly until just blended.
- Incorporate Vegetables and Nuts: Gently fold in the shredded carrots, shredded zucchini (or yellow squash), and chopped nuts. Ensure the mixture is uniformly integrated within the batter.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This ensures that the muffins have room to rise without overflowing.
- Baking: Position the muffin tin in the oven, already heated, and bake for 18-22 minutes, until a toothpick inserted into the middle of a muffin emerges clean. The surfaces ought to have a golden-brown hue and feel somewhat solid when pressed.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the delicious blend of flavors.
Conclusion
These Carrot and Zucchini Muffins are a delightful way to enjoy the natural sweetness and health benefits of vegetables in a tasty treat. Perfect for any time of the day, these muffins are moist, flavorful, and incredibly satisfying. Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon snack, they’re sure to please both kids and adults alike. Try this recipe and bring a touch of wholesome goodness to your kitchen.