Description
These Zucchini Carrot Pumpkin Muffins are a delightful and healthy treat, perfect for breakfast or a snack. Packed with veggies and warm spices, they are moist, flavorful, and easy to make.
Ingredients
Scale
Zucchini Carrot Pumpkin Muffins:
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- ¾ cup canned pumpkin purée
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix wet ingredients: In a bowl, whisk eggs, pumpkin purée, maple syrup, oil, and vanilla.
- Add veggies: Stir in zucchini and carrot.
- Combine dry ingredients: In another bowl, mix flour, baking soda, baking powder, spices, and salt.
- Combine wet and dry: Add dry ingredients to wet ingredients and mix.
- Add nuts or raisins: Fold in walnuts or raisins if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes.
- Cool: Let muffins cool before serving.
Notes
- These muffins freeze well—store in an airtight container for up to 3 months.
- For extra flavor, add a pinch of ground ginger or clove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
