A wholesome muffin made with simple ingredients and natural flavors.
It offers steady energy while remaining light but satisfying.
Carrots and zucchini create a moist texture and gentle sweetness.
Whole grains add hearty flavor and lasting nourishment without heaviness.
Walnuts provide a satisfying crunch that makes these muffins perfect for breakfast or snacks.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Whole Grain Carrot, Zucchini, and Walnut Muffins
Whole grain muffins with carrots, zucchini, and walnuts. A wholesome homemade muffin perfect for breakfast, snacks, or meal prep
Ingredients
Equipment
Mixing bowl
Muffin Baking Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together eggs, milk, oil, vanilla, and brown sugar.
- Add the wet ingredients to the dry ingredients and stir gently.
- Fold in the grated carrots, zucchini, and walnuts.
- Divide the batter evenly among the muffin cups.
- Fill each cup about three-quarters full.
- Bake for 22-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before transferring to a wire rack.
Nutrition
Notes
• Squeeze excess moisture from the zucchini to prevent soggy muffins.
• Avoid overmixing the batter to keep the muffins tender.
• Add raisins or sunflower seeds for additional texture if desired.
• These muffins freeze well for up to 2 months.
• Avoid overmixing the batter to keep the muffins tender.
• Add raisins or sunflower seeds for additional texture if desired.
• These muffins freeze well for up to 2 months.