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Veggie-Packed Breakfast Muffins: 1 Delicious Secret!

Veggie-Packed Breakfast Muffins
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These veggie-packed breakfast muffins are a delicious and easy way to sneak in extra vegetables, perfect for busy mornings or a kid-friendly breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium)
  • 1/2 cup grated carrot (about 1 medium)
  • 1/4 cup finely chopped bell pepper (any color)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini, grated carrot, and chopped bell pepper.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra boost of flavor, you can add 1/2 cup of chopped nuts or chocolate chips.
  • These muffins freeze well for up to 3 months. Thaw at room temperature or reheat gently in the microwave.
  • Ensure vegetables are well-drained after grating to prevent soggy muffins.

Nutrition

Find it online: https://cookerycourier.com/veggie-packed-breakfast-muffins/