Perfect Carrot and Zucchini Muffins for Breakfast

We are so short on time during weekday mornings that we too often forget to have breakfast. Well, this carrot and zucchini muffin recipe will revolutionize your mornings by allowing you to have breakfast on the go! Just prepare them in advance and toss one in your lunchbox to enjoy on the way to work or in the afternoon when you need a little pick-me-up. 

In fact, these versatile muffins can even be served as a dessert or to satisfy a small evening craving. The best part is that this recipe is really healthy, nourishing your body with all the vitamins it needs to get through the day. Even kids will love it! 

So without further ado, here's how to prepare these delicious carrot and zucchini muffins: 

 

INGREDIENTS

3/4 cup granulated sugar

2 and 1/4 cups all-purpose flour

1 and 1/2 teaspoons cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup sweetened shredded coconut

1/2 cup chopped hazelnuts

1 cup grated zucchini, then dried

2 cups grated carrots

1/2 cup unsweetened applesauce

1/2 cup maple syrup

3 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

STEPS

1. Preheat oven to 350°F. Place a paper cup in each compartment of two muffin pans and set aside.

2. In a large bowl, mix sugar, flour, cinnamon, baking soda, salt, coconut, and hazelnuts until well combined. Incorporate carrot and zucchini. 

3. Create a well in the center of the dry ingredients and add the wet ingredients. Whisk the wet ingredients, then gradually incorporate more of the dry mixture with a spatula until the ingredients are well combined. 

4. Pour the mixture into the muffin pan compartments and bake for 25 to 35 minutes or until a toothpick comes out clean, with just a few crumbs. Let cool for 7 minutes in the pans before transferring to a plate. 

5. Store for 3 days in an airtight container or up to 2 months in the freezer.

 

 

Note: This recipe yields about 21 carrot and zucchini muffins.