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Carrot zucchini muffins

Recipe Information

Description:
Carrot zucchini muffins is a delicious American recipe usually served as a main dish. It requires about 10 minutes of prep time and about 20 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered easy. This recipe will yield 12 servings if prepared as directed.
Servings 12
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Oats; Carrots; Zucchini
Category Vegetables; Rice & Grains
Meal Breakfast; Brunch
Type Main Dish; Side Dish
Cuisine American
Cook Method Baking
Diet

Ingredients

  • 2 cups all-purpose flour

  • 1 cup quick-cooking or old-fashioned oats

  • ¾ cup packed brown sugar

  • 3 teaspoons baking powder

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • ¾ cup fat-free milk

  • 3 tablespoons canola oil

  • 1 egg

  • 1 cup finely shredded carrots (1-2 medium carrots)

  • ½ cup shredded unpeeled zucchini

Directions

  • Preheat an oven to 400 degrees F. Spray 12 medium muffin cups with cooking spray.

  • Mix the flour, oats, brown sugar, baking powder, cinnamon, and salt in a bowl. Stir in the milk, oil, and egg all at once until the dry ingredients are moistened. Fold in the carrots and zucchini. Divide the batter evenly among the muffin cups.

  • Bake for 15-20 minutes or until golden brown. Immediately remove from pan.

  • Serve warm.

Nutrition (per serving)

  • Calories: 170 cal

  • Total fat: <1g

  • Saturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 200mg

  • Carbohydrate: 36g

  • Fiber: 2g

  • Protein: 4g