First, heat your oven to 350 degrees F. This is the perfect temperature for baking muffins, allowing them to rise nicely without burning. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. This will help the muffins come out easily once baked.
If you’re using nuts for the mix-ins, toast them in the oven now. Spread the nuts into an even layer on an ungreased baking sheet and bake at 350 degrees F for 8 to 12 minutes. You’re looking for a lightly browned color and a fragrant smell; it brings out their natural oils and flavors, enhancing your muffins.
While the nuts are toasting, place the zucchini on a stack of paper towels. Pat dry to remove excess moisture, which can make your muffins too wet. Set this aside for now.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures even distribution of the dry ingredients, which is crucial for the muffins to rise evenly.
Next, add the grated carrot and zucchini into the dry mixture. Gently fold them in to combine, taking care not to overmix, which can lead to tough muffins.
In a separate medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth. This mixture will add richness and moisture to your batter.
Now it’s time to combine the wet and dry ingredients. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be cautious not to overmix; a few lumps are perfectly fine.
Fold in the toasted nuts or any other mix-ins you like. This adds texture and flavor to your muffins, making each bite exciting.
Divide the batter evenly among the 10 muffin cups. This helps them to bake evenly and rise properly. You want to fill each cup about two-thirds full.
Finally, bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. This is a classic test for doneness. Once done, place the pan on a wire rack and let the muffins cool in the pan for 4 minutes.
Gently transfer the muffins to the wire rack to finish cooling. This step ensures they don’t become soggy on the bottom. Enjoy your freshly baked Zucchini Carrot Muffins!
