Zucchini Carrot Breakfast Muffins
Start your day with these irresistibly moist and wholesome Zucchini Carrot Breakfast Muffins, packed with the perfect balance of sweetness and earthy flavors. These easy-to-make muffins combine shredded zucchini and carrots for a hidden boost of vegetables, while warm spices like cinnamon and nutmeg add cozy, aromatic depth. Whether you mix in crunchy walnuts, plump raisins, or decadent chocolate chips, these versatile muffins are a nutritious and satisfying choice for busy mornings or afternoon snacks. Quick to prepare in under 30 minutes and freezer-friendly, they’re the ultimate make-ahead breakfast solution. Bursting with flavor and texture, these muffins are a delightful way to kickstart your day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar (packed)
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 cups zucchini (shredded, excess moisture removed)
- 1 cups carrots (shredded, peeled)
- 0.25 cups milk
- 0.5 cups optional mix-ins (e.g., chopped walnuts, raisins, or chocolate chips)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and thoroughly combined.
Slowly pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
Fold in the shredded zucchini, carrots, and milk. If using any optional mix-ins (e.g., walnuts, raisins, or chocolate chips), fold those in at this time as well.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 450.7 g | 164% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 233.6 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 433 mg | 33% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
