Garden Vegetable Muffins Recipe

Name: Garden Vegetable Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Cinnamon; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Granulated Sugar; 1/2 cups Lightly Packed Brown Sugar; 1/3 cups Vegetable Oil; 3 whole Eggs; 1 teaspoon Vanilla Extract; 1 cup Peeled, Grated Carrot; 1 cup Peeled, Grated Sweet Potato; 2 cups Grated Zucchini; 1 teaspoon Lemon Zest; 1 Tablespoon Chia Seeds Or Ground Flaxseed (optional); 3/4 cups Chopped Walnuts (optional)

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Cinnamon
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Granulated Sugar
1/2 cups Lightly Packed Brown Sugar
1/3 cups Vegetable Oil
3 whole Eggs
1 teaspoon Vanilla Extract
1 cup Peeled, Grated Carrot
1 cup Peeled, Grated Sweet Potato
2 cups Grated Zucchini
1 teaspoon Lemon Zest
1 Tablespoon Chia Seeds Or Ground Flaxseed (optional)
3/4 cups Chopped Walnuts (optional)

1
["Preheat oven to 350u00b0F. Line a 12-cup muffin tin with paper liners and set aside.", "In small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.", "In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, lemon zest, seeds and nuts (if using). Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough.)", "Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing to a rack to cool completely. Best eaten warm, either fresh or ""fresh"" out of the microwave."]

966

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 2 teaspoons Cinnamon, 1 teaspoon Baking Soda, and more.

Yes, Garden Vegetable Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Vegetable Muffins

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