Description
Irresistibly flavorful, these zucchini carrot muffins are a delightful addition to breakfast or snack time, made with fresh ingredients and warm spices.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- In a separate bowl, mix the grated zucchini, carrots, brown sugar, eggs, oil, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture, careful not to overmix.
- Scoop the batter into the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Consider adding nuts or chocolate chips for extra flavor. You can also substitute eggs for flax eggs in a vegan version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg