Description
These Zucchini Carrot Pumpkin Muffins are a delicious and nutritious way to start your day. Packed with veggies and warm spices, they make a perfect autumn breakfast treat.
Ingredients
Scale
Zucchini Carrot Pumpkin Muffins:
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- ¾ cup canned pumpkin purée
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix wet ingredients: In a large bowl, whisk together eggs, pumpkin purée, maple syrup, oil, and vanilla until smooth. Stir in zucchini and carrot.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add to wet ingredients and mix.
- Add nuts or raisins: Fold in walnuts or raisins if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well—store in an airtight container for up to 3 months.
- For extra flavor, add a pinch of ground ginger or clove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
