Carrot Zucchini Mini Muffins
Delicious bite-sized muffins made with carrots and zucchini, perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour Offers a nutty flavor and nutrition.
- ½ teaspoon cinnamon Infuses the muffins with warmth.
- ½ teaspoon salt Enhances sweetness.
- 1 teaspoon baking soda For perfect rising.
Wet Ingredients
- 3 tablespoons melted butter Creates a rich, creamy texture.
- ½ cup maple syrup or honey Natural sweetener.
- 1 large beaten egg Adds moisture.
- 1 teaspoon vanilla extract Aromatic flavor.
Main Ingredients
- 1 cup finely grated zucchini Main ingredient for moisture.
- ½ cup finely grated carrot Adds sweetness and nutrition.
- ½ cup raisins For added sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your mini muffin pan.
- In a large bowl, whisk together the white whole wheat flour, cinnamon, salt, and baking soda.
- In another bowl, mix the melted butter, maple syrup or honey, beaten egg, and vanilla until smooth.
- Combine the dry and wet ingredients, stirring until just blended.
Mixing
- Fold in the grated zucchini, grated carrot, and raisins until just combined.
- Fill muffin cups about ¾ full.
Baking
- Bake in preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan before transferring to a wire rack.
Notes
For added moistness, incorporate more grated zucchini. Consider adding chopped nuts for crunch, or spices like nutmeg for flavor enhancement. These muffins can be served fresh or frozen for later enjoyment.