These Savory Zucchini Carrot Muffins are a nutritious and delicious alternative to traditional muffins. Packed with grated zucchini, carrots, and onions, they are soft, flavorful, and perfect for a light snack, breakfast, or a side dish. With a simple batter and minimal ingredients, these muffins are quick to prepare and make a great way to incorporate more vegetables into your diet.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 zucchini, grated
- 1 onion, finely chopped
- 1 carrot, grated
- Vegetable fat or butter (for greasing)
- Salt, to taste
- 3 tablespoons (24g) all-purpose flour
- 4 tablespoons (60ml) water
- 1 egg
- 1 tablespoon (15ml) vegetable oil
- Salt, to taste (for batter)
Directions
- Prepare the Vegetables:
- In a skillet, sauté the grated zucchini, chopped onion, and grated carrot with vegetable fat over medium heat for about 10 minutes until softened.
- Season with salt to taste and set aside.
- Make the Batter:
- In a mixing bowl, whisk together flour, water, egg, vegetable oil, and a pinch of salt until smooth.
- Combine and Fill Muffin Dish:
- Add the sautéed vegetables to the batter, stirring to combine.
- Grease a muffin dish with vegetable fat or oil.
- Spoon the mixture into the muffin cups, filling each about three-quarters full.
- Bake:
- Preheat oven to 180°C (350°F).
- Bake for 15 minutes or until muffins are golden and firm.
- Serve:
- Allow muffins to cool slightly before removing from the muffin tin.
- Serve warm as a snack or side dish.
Serving Suggestions
- Serve with sour cream, yogurt, or a garlic dipping sauce.
- Pair with a light soup or salad for a complete meal.
- Sprinkle with grated cheese before baking for extra flavor.
- Enjoy as a savory breakfast option with a fried or poached egg.
Cooking Tips
- Squeeze excess moisture from the zucchini before sautéing to avoid soggy muffins.
- Add herbs like parsley, dill, or thyme for extra flavor.
- If the batter is too thick, add a splash of milk or water to adjust the consistency.
- Use whole wheat flour for a healthier version.
Nutritional Benefits
- Zucchini and carrots are rich in fiber, vitamins, and antioxidants.
- Eggs provide protein, making these muffins more filling.
- Low in sugar, making them a great healthy snack.
- Vegetable oil offers healthy fats for balanced nutrition.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (can be made with gluten-free flour)
- Dairy-Free: Yes
- Low-Sugar: Yes
Nutritional Facts (Per Muffin, Approx. 6 Servings)
- Calories: 80 kcal
- Carbohydrates: 10g
- Protein: 3g
- Fat: 3g
- Fiber: 2g
- Sugar: 2g
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reheating Tip: Warm in a microwave or oven for a few minutes before serving.
Why You’ll Love This Recipe
- Healthy and nutritious – packed with fiber and vitamins.
- Quick and easy – ready in under 30 minutes.
- Great for meal prep – make ahead and store for busy days.
- Customizable – add cheese, spices, or extra veggies for variety.
Conclusion
These Savory Zucchini Carrot Muffins are a perfect blend of flavor, nutrition, and convenience. Whether you need a quick breakfast, a light snack, or a side dish, these muffins deliver a delicious way to enjoy vegetables. Their soft texture, mild sweetness from carrots, and touch of saltiness make them an irresistible healthy treat. Give them a try, and they might just become your new favorite veggie muffin!
Frequently Asked Questions
- Can I add cheese to these muffins?
Yes! Grated cheddar, feta, or Parmesan works great. - Can I make these gluten-free?
Yes, use gluten-free flour instead of all-purpose flour. - Can I use whole wheat flour?
Yes, but the muffins will be denser—you can mix half whole wheat and half all-purpose flour for a balance. - What can I use instead of vegetable oil?
You can use olive oil, melted butter, or coconut oil. - Can I skip sautéing the vegetables?
You can, but the muffins may have more moisture. Sautéing helps reduce excess water. - Can I make these muffins egg-free?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) or unsweetened applesauce. - How do I prevent my muffins from sticking to the pan?
Grease the muffin tin well or use silicone muffin liners. - Can I add other vegetables?
Absolutely! Try grated sweet potatoes, bell peppers, or spinach. - How do I know when the muffins are done baking?
Insert a toothpick—if it comes out clean, they’re done! - Can I eat these muffins cold?
Yes! They taste great warm or at room temperature, making them perfect for on-the-go snacks.