Description
Easy and delicious muffins packed with hidden veggies that kids will love.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture)
- ½ cup grated carrots
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini, grated carrots, and mini chocolate chips (if using).
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent soggy muffins.
- You can substitute other finely grated vegetables like sweet potato or butternut squash.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- These muffins also freeze well. Place cooled muffins in a freezer-safe bag or container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin