Another recipe for the courgette surplus. These muffins are very moist, which means that they keep well and can be frozen as well. The moistness mainly comes from the carrot and the courgette, but the muffins certainly don’t taste like vegetables. They are barely sweet, and walnuts add a bit more texture. Because the muffins consist mainly of vegetables and whole wheat flour, and only have a little bit added sugar (in the form of honey/maple syrup) and fat, they are actually quite healthy and filling. My muffins are a bit darker than you can expect from the recipe, because I used stroop (Dutch molasses/treacle), which is darker than honey/maple syrup.
Carrot Courgette Muffins (12 muffins)
Slightly adapted from Cupcakes & Kale Chips
1 cup whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
45 g butter, melted and cooled
1/2 cup honey or maple syrup
1 tsp vanilla extract
1 cup finely grated courgette
1/2 cup finely grated carrot
1/2 cup raisins
1/2 cup coarsely chopped walnuts
Preheat the oven to 175C and line a muffin pan with paper or silicon liners.
Mix flour, cinnamon, salt and baking soda, and mix together butter, honey, egg and vanilla extract in another bowl. Add the dry ingredients to the wet ingredients and stir together until just combined. Add the courgette, carrot, raisins and walnuts and stir until just mixed. Divide the batter over the muffin cups.
Bake for 20-25 minutes in the preheated oven, or until a toothpick inserted in the middle of a muffin comes out clean. Leave to cool 10 minutes in the muffin pan, then take out to cool further.
Store in an airtight container for 3 days maximum, or freeze.