Carrot and Courgette Muffins
Deliciously wholesome muffins combining the natural sweetness of carrots and courgettes, perfect for breakfast or an afternoon snack.
Ingredients
Main Ingredients
- 1 cup grated courgette (zucchini)
- 1 cup grated carrot
- 1.5 cups all-purpose flour Can substitute with whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup granulated sugar Can substitute with honey
- 0.33 cup vegetable oil or melted coconut oil Can substitute with applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat together the sugar, oil, eggs, and vanilla. Then, fold in the grated carrot and courgette.
- Gradually add the dry ingredients to the wet mixture. Stir gently just until combined—don't overmix.
- Spoon the batter into the prepared muffin tins, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
For added texture and flavor, consider incorporating chopped nuts or dried fruit like raisins. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.