Description
Enjoy healthy Morning Glory Zucchini Muffins made with whole wheat. These muffins are moist, flavorful, and perfect for a nutritious start to your day.
Ingredients
Scale
- 1 3/4 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups grated zucchini (about 2 medium)
- 1 cup grated carrots (about 2 medium)
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, whisk together the whole wheat flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the grated zucchini, grated carrots, raisins, and chopped nuts to the dry ingredients. Stir to combine.
- In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute other dried fruits or nuts based on your preference.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These muffins freeze well. Wrap individual muffins tightly in plastic wrap and place in a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin