Go Back
Breakfast is often hailed as the most important meal of the day, and for good reason. A healthy breakfast not only fuels your body after a long night’s fast but also sets the tone for your entire day. It can enhance your mood, improve concentration, and boost your metabolism. In a world where convenience often supersedes nutrition, finding breakfast options that are both delicious and healthy can be a challenge. Enter the Sunshine Zucchini Carrot Breakfast Muffins – a delightful way to kickstart your morning while nourishing your body.

Zucchini Carrot Breakfast Muffins

Start your day on a delicious and healthy note with these Sunshine Zucchini Carrot Breakfast Muffins! Bursting with the subtle sweetness of carrots and the moisture of zucchini, these muffins provide all the nutrients you need to kickstart your morning. Made with whole wheat flour, rolled oats, and natural sweeteners, they are guilt-free and packed with fiber, vitamins, and healthy fats. Easy to make and perfect for meal prep, they're a delightful way to sneak in more veggies at breakfast. Enjoy a wholesome treat that nourishes your body and lifts your mood!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (squeezed to remove excess moisture)

1 cup grated carrot

1 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar (or coconut sugar for a healthier option)

1/4 cup honey or maple syrup

1/3 cup vegetable or coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped nuts or seeds (optional, like walnuts or sunflower seeds)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Vegetables: In a medium bowl, grate your zucchini and carrot. Squeeze the zucchini in a clean towel to remove any excess moisture and set aside.

      Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir until well mixed.

        Combine Wet Ingredients: In another bowl, whisk together the eggs, honey (or maple syrup), oil, and vanilla extract until fully combined.

          Combine Mixtures: Pour the wet mixture into the dry ingredients, mixing gently until just combined. Be careful not to overmix. Fold in the grated zucchini, grated carrot, nuts or seeds (if using), and raisins or chocolate chips.

            Fill the Muffin Tin: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins