Blueberries, bananas and strawberries. This is what a typical list of muffin flavors usually looks like. While the fruits’ reputation as a delicious filling is well-deserved, they’re not your only option for healthy baking. Instead of sautéing or roasting your veggies, why not toss them into your next batch of muffins? Of course, not all vegetables will work well in this type of recipe, but the ones that do really shine. For example, adding carrots to your baked goods is a fantastic way to put a healthy spin on your favorite food. These bright orange veggies not only benefit your eyes, they’re also a valuable tool in the fight against colon cancer. According to a recent study, carrots could lower your chances of developing the disease by as much as 24 percent. Eating carrots regularly could also lower your risk for other cancers, including cancer of the lungs, stomach, cervix and uterus. This is all thanks to a nutrient called beta-carotene, which gives carrots their color and cancer-fighting abilities.
While carrots may be good for you, that doesn’t mean cooking with them has to be boring or void of flavor. These carrot and zucchini muffins are both healthy and satisfying. The carrots and zucchini pair nicely with the typical muffin ingredients, while the nut crumble adds an enjoyable crunch and a little sweetness. This recipe is proof that there’s enough room in your muffins for fruits-- and veggies.
Nut topping (Optional)