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Breakfast muffins have become a beloved staple in many households, known for their convenience and versatility. These delightful baked treats can serve as a quick on-the-go breakfast, a snack, or even a sweet addition to your brunch table. Their popularity stems from their ability to combine flavor and nutrition in a single, portable package. Among the multitude of muffin recipes available, the Vibrant Zucchini Carrot Breakfast Muffins stand out as a wholesome and delicious option that the whole family will enjoy.

Zucchini Carrot Breakfast Muffins

Start your morning off right with these Vibrant Zucchini Carrot Breakfast Muffins. Packed with nutritious ingredients like zucchini, carrots, and applesauce, they offer a delicious blend of flavor and health benefits. Perfect for a quick breakfast or snack, these muffins contain essential vitamins and minerals while satisfying your sweet tooth. Customize them with your choice of natural sweeteners and spices for a personal touch. Enjoy the goodness of veggies in every bite!
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Ingredients
  

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup finely grated carrots (about 2 medium carrots)

1/2 cup unsweetened applesauce

1/2 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup chopped nuts or seeds (optional for extra crunch)

1/4 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

    Prepare the Vegetables: In a large bowl, combine the grated zucchini and grated carrots. If they are excessively watery, squeeze them in a clean towel to remove some moisture.

      Mix Wet Ingredients: In a separate medium bowl, whisk together the applesauce, honey (or maple syrup), eggs, and vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

            Add Vegetables and Optional Ingredients: Gently fold in the grated zucchini, carrots, and any optional ingredients like nuts, seeds, raisins, or chocolate chips until evenly distributed.

              Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them about two-thirds of the way full to allow room for rising.

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

                  Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your healthy and delicious breakfast muffins!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins