These savory muffins make the perfect on-the-go breakfast or snack. Loaded with zucchini and carrots and packed with flavor—these muffins make it easy to eat your vegetables!
In a large mixing bowl add the dry ingredients and stir well to evenly distribute.
1
Wet
Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.
2
Combine
Add the vegetables (saving ⅓ of the chives for topping) and fold in, mixing just until all flour is incorporated and vegetables have been evenly distributed through the batter.
3
Scoop
Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Sprinkle the rest of the chives on top.
4
Bake
Bake for 25-30 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean.
5
Serve
Remove from oven and allow to cool for 10-15 minutes in the pan before removing. Can be served warm or at room temperature!