Zucchini Carrot Muffins make for a wholesome and delightful treat that combines the goodness of vegetables with the satisfaction of a muffin. Perfect for breakfast or a snack, the muffins are moist, flavorful, and surprisingly easy to whip up in your kitchen.
For those looking to adjust the recipe, you might consider using coconut oil in place of the vegetable oil for a different flavor profile. If there are nut allergies, feel free to substitute the pecans with sunflower seeds for crunch. Organic options for flour and sugar can often yield a fresher taste, and local honey is always a nice touch if you can source it.
Muffins & Cupcakes
Zucchini Carrot Muffins Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup wheat bran
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/3 cup vegetable oil
- 2/3 cup unsweetened applesauce
- 1 cup plain nonfat yogurt
- 1 cup Splenda granular
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 1/2 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and lightly grease 24 muffin cups.
- In a large bowl, sift together 1 1/2 cups all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup wheat bran, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In another bowl, beat together 3 eggs, 1/3 cup vegetable oil, 2/3 cup unsweetened applesauce, 1 cup plain nonfat yogurt, 1 cup Splenda granular, 1/4 cup honey, and 2 teaspoons vanilla extract until well combined.
- Carefully mix the flour mixture into the egg mixture until just combined, taking care not to overmix.
- Gently fold in 1 cup shredded zucchini, 1 cup shredded carrot, 1/2 cup chopped pecans, and 1/2 cup raisins until evenly distributed.
- Scoop the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 16 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to wire racks to cool completely.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: