These whole grain carrot, zucchini, and walnut muffins combine whole wheat flour with grated vegetables, chopped walnuts, cinnamon, and vanilla. The carrots and zucchini add moisture, while the walnuts provide crunch. They suit breakfast or a snack and use a straightforward method of mixing the wet and dry ingredients separately before combining them.
Lightly squeeze excess moisture from the zucchini and stir the batter gently to avoid overmixing. Divide it between 12 muffin cups, then bake until the centers are cooked through. Let the muffins rest briefly in the pan before transferring them to a wire rack to finish cooling.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Whole Grain Carrot, Zucchini, and Walnut Muffins
Whole grain carrot, zucchini, and walnut muffins made with whole wheat flour, cinnamon, and vanilla. A homemade breakfast or snack that makes 12 muffins.
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 just until combined. Fold in the carrots, prepared zucchini, and walnuts without overmixing
- Fold in the grated carrots, zucchini, and walnuts.
- Divide the batter evenly among the muffin cups.
- Fill 12 standard muffin cups 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
• Lightly squeeze the grated zucchini to remove excess liquid without wringing it completely dry. Follow the ingredient list’s measurement order.
• Mix the batter only until the flour is incorporated. Avoid beating it after the wet and dry ingredients are combined.
• Chop the walnuts into small, evenly sized pieces so they distribute throughout the batter.
• Divide the batter evenly between 12 standard muffin cups. Different pan sizes will change the yield and baking time.
• Check a muffin near the center of the pan for doneness. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack.
• Cool completely before packing or freezing. Wrap individually and place in a freezer container so you can thaw the portions you need.