Description
Moist and wholesome muffins that combine fresh zucchini and carrots with comforting oats and warm cinnamon, perfect for snacks and breakfast.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 1/2 cup (45g) rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) shredded zucchini, squeezed dry
- 1/2 cup (60g) shredded carrots
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together the sugar, oil, eggs, and vanilla until smooth.
- Stir in the shredded zucchini and carrots into the wet mixture.
- Pour the wet mixture into the dry mixture and stir just until combined.
- Scoop the batter into the lined muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Ensure to squeeze the zucchini well to prevent sogginess. Use measuring by weight for accuracy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American