Description
These Zucchini Carrot Muffins are a delightful and wholesome treat, perfect for breakfast or a snack. They are made with a blend of whole-wheat and all-purpose flours, incorporating fresh grated zucchini and carrots for added moisture and nutrients. The muffins are flavored with cinnamon and sweetened with both brown and granulated sugar, resulting in a perfectly balanced taste and texture.
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners. Set aside.
- In a large bowl, whisk together oil and buttermilk until well-combined.
- Whisk in the eggs and vanilla until combined.
- Add the sugars, and whisk until combined.
- Stir in grated carrots and zucchini.
- Add the flours, baking powder, baking soda, salt, and cinnamon; stir until just combined.
- Spoon batter into prepared muffin cups.
- Bake for 15-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Let cool in pan for about 5 minutes.
- Remove from pan and let muffins cool on wire racks.
Notes
- Buttermilk: Low-fat or full-fat buttermilk will work.
- Brown sugar: Light or dark brown sugar will work.
- Zucchini: Do not squeeze any of the moisture out of the zucchini.
- Flour: It’s important to properly measure the flours. Sift or stir the flour, lightly spoon it into the measuring cup, and level.
- Nutrition values are estimates.
- Prep Time: 15 minutes
- Cook Time: 15-25 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American