Carrot and Zucchini Muffins

by ricardomartin95

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We all crave that special treat every once in a while, some of us more than others. That’s why this recipe is great, not only do you get a moist and succulent muffin but you can enjoy it free of guilt because of its healthy ingredients. Made with moist zucchini and fresh carrots these carrot and zucchini muffins are a healthy treat and wonderful as breakfast. Last but not least they are really easy to prepare and given you have fresh ingredients you get an amazing muffin.

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First of all preheat your oven well ahead of time and grease or line a cupcake or muffin tin. I strongly prefer to use muffin liners for easy clean up, although I suggest you spray your liners so your muffins don’t stick.

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In a large bowl add sugar, egg and the little bit of oil.

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Whisk these together until its evenly mixed.

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Now add your freshly grated carrots and zucchini, as well as almonds or another nut, if you wish.

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Mix this into the batter to evenly distribute the vegetables.

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Add the remaining ingredients including flour, salt, baking powder, cinnamon, nutmeg and ginger.

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Mix this into the batter.

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Now pour your batter evenly into your cupcake liners and make sure each has the same amount of batter. Bake them for 18 – 25 minutes or until a fork comes out clean.

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Let your muffins cool for about 10 minutes afterwards you can move them to a cooling rack.

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And there you have it! Moist and really healthy carrot and zucchini muffins.

 

Printable Version

Carrot and Zucchini Muffins

Yields 12 cupcakes or 6 muffins

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp. canola or vegetable oil
  • 1/2 tsp. salt
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 chopped nuts (optional)
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Instructions

  1. Preheat your oven to 375 degrees. Grease or line a muffin or cupcake tin.
  2. In a large bowl whisk together the sugar, oil, salt, egg and vanilla extract.
  3. Add freshly grated zucchini, carrots, and if you want chopped nuts.
  4. Add the remaining ingredients and mix them into the batter until just combined. Pour the batter into the muffin tins and tap the pan against the countertop to get rid of any air bubbles.
  5. Bake the muffins for 18 to 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool for about 10 minutes.
  7. Enjoy!

 

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