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In recent years, there has been a remarkable shift towards healthier breakfast options, with more people recognizing the significance of starting their day with nourishing foods. As we navigate through busy mornings, the challenge often lies in finding meals that are not only quick and convenient but also loaded with essential nutrients. This is where the allure of incorporating vegetables into breakfast comes into play. One of the most delightful and nutritious ways to do this is through the creation of Zucchini Carrot Breakfast Muffins.

Zucchini Carrot Breakfast Muffins

Start your day with a burst of flavor and nutrition with these delightful Zucchini Carrot Breakfast Muffins! Perfect for busy mornings, these muffins are packed with vitamins and minerals from zucchini and carrots while remaining quick and easy to prepare. Enjoy their moist texture and adapt them to your dietary needs, whether gluten-free or vegan. Customize with nuts, fruits, or spices for a personalized touch. Ready in no time, they’re a healthy treat that the whole family will love!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup shredded coconut (optional)

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 lightly grease the cups.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Combine Sugars and Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and fluffy.

        Grate Veggies: Using a box grater, grate the zucchini and carrots, ensuring to squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels.

          Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold until just combined. Do not overmix.

            Add Veggies and Optional Ingredients: Gently fold in the grated zucchini, grated carrots, and any optional ingredients (nuts, coconut, raisins, or chocolate chips) until evenly distributed throughout the batter.

              Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each to about 3/4 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins