Description
Indulge in the deliciousness of Carrot Cake Zucchini Muffins – Moist, Spiced & Packed with Veggies! These muffins perfectly blend the warm flavors of traditional carrot cake with the lightness of zucchini, resulting in a moist and flavorful treat. Ideal for breakfast, snacks, or dessert, they are naturally sweetened and loaded with essential nutrients. With simple ingredients and straightforward steps, even novice bakers can create these delightful muffins. Customize them with your favorite nuts or dried fruits to make them uniquely yours.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup shredded carrots (about 2 medium carrots)
- 1/2 cup shredded zucchini (about 1 medium zucchini)
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- In another bowl, whisk together brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil (or melted coconut oil), and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Gently fold in shredded carrots, shredded zucchini, and chopped walnuts or pecans if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 162
- Sugar: 9g
- Sodium: 155mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg