Muffins are one of my all time favorite baked goods. Why, you may ask? Well, it’s not exactly the shortest of answers.
1. Muffins can be eaten at any time of the day. While you may get confused, judgey looks from people for eating dark chocolate cake or fudge at 9am (don’t worry, if it’s me you’ll get a high five!), muffins are a perfectly acceptable breakfast, lunch or dinner. Next time, watch those people being all judgey order a double chocolate muffin with their latte! But sometimes, you just don’t want to deal with all that unenlightenment so early in the morning.
2. They are a blank canvas ready to be painted. Find the right muffin batter, mix just about anything into it and you have a personalized treat ready in about 30 minutes. Create till you’ve made a masterpiece!
3. So. Darn. Delicious. Enough said.
These Whole Wheat Carrot & Zucchini Muffins are particularly great because not only are they easy and super yummy, they are pretty darn good for you too. Whole wheat flour, two types of veggies, oats and plump raisins for a hit of sweetness. They have all the best features of a great carrot cake or zucchini bread, all in one little hand held package. They are best enjoyed warm out of the oven or cool the next day. After that they can begin to dry out a bit, so make sure they are kept in an airtight container. I tried these out on my new colleagues at work and they were a hit! They are also a favorite of kids- so many of them enjoy seeing flecks of orange and green in a muffin that tastes so good. Just try them out and see!
Ingredients Instructions Notes Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
