Description
Healthy breakfast zucchini and oat muffins! Best served with cream cheese.
Ingredients
- 2 whole Medium Zucchinis
- 1 whole Large Carrot
- ¼ cups Walnuts
- ½ cups All-purpose Flour
- 1 cup Whole Wheat Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- 1 pinch Nutmeg
- 2 whole Eggs
- ¼ cups White Sugar
- ¼ cups Light Brown Sugar
- ¼ cups Sunflower Oil
- 2 teaspoons Vanilla Extract
- ¼ cups Crème Fraîche
- ½ cups Jumbo Rolled Oats
- 1 Tablespoon Turbinado Sugar
Preparation
Preheat oven to 350 F/175 C. Line a 12-count standard size muffin tin with paper liners, or grease muffin tin with oil.
Finely grate the zucchini and carrot and set aside. In a small pan, lightly toast the walnuts over medium heat for about five minutes. Remove from heat.
In a small bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, using a hand mixer on medium speed, cream together the eggs, white sugar, brown sugar, oil and vanilla. Slowly stir in the flour mixture and mix until just incorporated. Stir in the creme fraiche, zucchini, carrot and toasted walnuts.
For the topping, in a small bowl, mix together the oats and demerara (turbinado) sugar.
Fill muffin cups to about ¾ full of batter. Evenly divide and sprinkle the oat and sugar mixture on top of the muffins. It will look like a lot of oats on top, but the muffin will expand and spread it out.
Bake for about 40 minutes. Muffins are done when the top is lightly golden, and a toothpick inserted in the middle of a muffin comes out mostly clean. Remove from oven.
Cool for about 5 minutes before removing the muffins from the tin. Serve with cream cheese.
