These tasty little muffins are a healthy treat to serve your kids as a snack, with lunch, or take with you when you’re running late for breakfast. They’re easy to make, full of veggies and super seeds, and my kids are obsessed. I hope you enjoy them too. 🙂
Carrot Zucchini Muffins
Course: DessertDifficulty: EasyServings
12
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1/2 cup quick oats
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tablespoon baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
4 eggs
3/4 cup extra light olive oil
1 1/2 cup grated zucchini
1 1/2 cups grated carrot
1 teaspoon pumpkin seeds
1 teaspoon hemp hearts
1 teaspoon sesame seeds
1 teaspoon flax seeds
1 teaspoon chia seeds
raisins, optional
Directions
- Preheat the oven to 350 degrees. Line (or spray with cooking oil) a 12-muffin pan OR 2 mini-muffin pans.
- In a large bowl, combine and stir the oats, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In stand mixer using paddle attachment, combine the eggs and oil. Add the dry ingredients slowly, including the seeds, until incorporated into the egg mixture. Add the grated zucchini and carrot just until combined. If you find the batter is too dry, add a little water.
- Fill muffin tins 3/4 full and bake for approx 20 mins (a little less time if making mini muffins.) They are ready when a toothpick inserted in center comes out clean.
- Cool completely and serve, or store in air-tight container for 4-5 days. Enjoy!