Carrot and Courgette Muffins
Delightful muffins packed with carrots and courgettes, perfect for breakfast or snacks, without compromising on taste or nutrition.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup sugar (or your choice of sweetener)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon or nutmeg (optional) For added warmth
Wet Ingredients
- 2 large eggs
- 0.5 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Vegetables
- 1 cup grated carrots
- 1 cup grated courgettes (zucchini) Squeeze out excess moisture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and your choice of spices.
- In another bowl, mix the wet ingredients: eggs, oil, and vanilla extract until well combined.
- Grate the carrots and courgettes, squeezing out excess moisture from the courgettes.
Mixing
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated carrots and courgettes.
Baking
- Line a muffin tin with paper cups or grease it lightly. Pour the batter into each muffin cup, filling them about ¾ full.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
Don’t skip the vegetable squeezing! You can add chopped nuts or dried fruits for extra flavor. Muffins can be frozen and stored for up to three months.