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Carrot & Zucchini Breakfast Muffins

A delicious healthy muffin to kickstart your day!
5 from 1 vote

Ingredients
  

In a bowl/measuring jug - combine the two

  • 2 eggs whisked
  • 40 ml cooking oil

In a bowl add the following

  • 1/2 grated carrot
  • 1/2 grated zucchini
  • 30 g grated cheese I use cheddar cheese
  • 60 g self raising flour
  • Pinch of salt and pepper

Instructions
 

  • Pre-heat oven at 180C. Grease 7 holes of a muffin tin with butter.
  • Add the egg + oil mixture to the bowl with the flour, cheese and veggies. Combine well.
  • Add the mix equally into each muffin hole. Bake for 15-18 mins or until light golden brown on top. Allow to cool in muffin pan then remove.

Notes

Top Tips:
  • You can use just one type of veggie i.e. zucchini or carrot or sub with chopped tomatoes/spinach/mushrooms/ham or pre-cooked bacon.
  • Once cooled, it keeps well in the fridge for up to 5 days. You can also freeze them and defrost and reheat when necessary.
  • Allow muffins to cool before removing from pan. Be sure to grease muffin holes well with butter.