Carrot Zucchini Muffins
Prep Time 15 minutes Cook Time 25 minutes Total Time 39 minutes Description
These Carrot Zucchini Muffins are moist, tender, and perfectly spiced with cinnamon and nutmeg. Packed with shredded carrots and zucchini, they’re naturally sweetened for a guilt-free treat. Whether you’re meal prepping for the week or looking for a wholesome grab-and-go breakfast, these muffins are a delicious and nourishing choice. Easily customize them with chopped walnuts, pecans, or juicy raisins to make them your own.
Ingredients
- all-purpose flour or whole wheat flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
- vegetable oil or melted coconut oil
- brown sugar
- sugar or honey/maple syrup
- eggs
- vanilla extract
- carrot about 2 medium carrots
- zucchini squeeze out excess water
- raisins or chopped nuts optional
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Instructions
- Prepare the Batter:Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.In another bowl, whisk together the wet ingredients: oil, brown sugar, granulated sugar, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients:Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.Gently fold in the grated carrot, zucchini, and any optional add-ins like raisins or nuts.
- Bake the Muffins:Divide the batter evenly among the muffin cups, filling each about 3/4 full.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.