Carrot Zucchini Muffins #MuffinMonday

Sweet and tender, these carrot zucchini muffins are baked with a mix of white and whole wheat flour, sweetened with honey and full of healthy vegetables!

It’s the last Monday of the month AGAIN. You’d think after this many years of participating in Muffin Monday it wouldn’t be able to sneak up on me but you would be wrong. It happens almost every month. 

To complicate matters further, I am traveling today, in anticipation of a wedding party in London this weekend. I am all aflutter, packing and planning! We can’t wait to see the happy couple and the friends and family as well. It should be a lovely weekend of celebrations and catching up. 

Carrot Zucchini Muffins

These guys didn’t rise as much as I thought they would and I’m not sure why because they were light enough, just not very big. The important thing is that they are tasty, right? This recipe was adapted from one on Cupcakes and Kale Chips.

Ingredients

1 cup or 125g all-purpose flour

1/2 cup or 60g whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup or 180g finely grated zucchini, lightly pressed to get rid of excess liquid

1/2 cup or 75g finely grated carrot

1/2 cup or 120ml honey

1 large egg

1/4 cup or 60ml canola or other light oil, plus extra for greasing the pan

Method

Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by oiling it or lining it with paper muffin cups.

In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda and salt.

Add the grated vegetables to the flour mixture and toss to coat. I use a fork to lightly separate any clumps.

In another mixing bowl, whisk together the egg, honey and canola oil until homogeneous. 

Add the wet ingredients to the flour mixture and fold until just combined.

Divide the batter between the muffin cups.

Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool in pan for a few minutes before removing to a cooling rack to cool completely before storing in an airtight container. 

Or serve them warm! Everybody loves warm muffins.

Enjoy! 

As I mentioned above, it’s time for Muffin Monday! Check out the muffins my baker friends are sharing with us today: 

• Carrot Zucchini Muffins from Food Lust People Love
• Cheese and Chive Muffins from A Day in the Life on the Farm
• Coconut Lime Sourdough Muffins from A Messy Kitchen
• Ham and Cheese Rye Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Carrot Zucchini Muffins! 

 .