What’s not to love about carrots and zucchini mixed together in a healthy, whole wheat muffin? Carrots and zucchini are excellent vegetables to bake and cook with due to their versatility. Blending well in either sweet or savory dishes, these vegetables help create deliciously moist muffins, which offer a variety of nutritional benefits. Carrots are a very good source of Dietary Fiber, Potassium, and Vitamins A, C and K, and are also a good source of Folate, Manganese, Niacin, Thiamin and Vitamin B6 (source). These root vegetables are perhaps best known for their beta-Carotene, a cartenoid that is said to have cancer and age-fighting properties, in addition to supporting female reproductive health (source). Zucchini, however, is not without its health benefits either; check them out here in a previous post.
Whole Wheat Carrot Zucchini Muffins
1-1/2 cups whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup regular unsweetened almond milk
2 tablespoons vegetable oil
1/2 cup shredded carrot
1/2 cup shredded zucchini
Preheat oven to 400º F. Grease muffin pan or line with aluminum foil / silicone baking cups.
In a medium bowl mix together flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Add almond milk and vegetable oil, mixing just until combined. Add carrot and zucchini and mix.
Spoon batter into prepared muffin cups, filling each approximately 3/4 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.