Moist Carrot Cake Zucchini Muffins
Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Description
Moist Carrot Cake Zucchini Muffins are soft, naturally sweetened, and perfect for healthy snacking or breakfast. Easy to customize and meal prep friendly!
Equipment
- all-purpose flour or whole wheat flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- ground ginger
- vegetable oil or melted coconut oil
- brown sugar
- granulated sugar or honey/maple syrup
- eggs
- carrot about 2 medium carrots
- zucchini squeeze out excess water
- raisins or chopped nuts optional
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
- carrot about 2 medium carrots
- raisins or chopped nuts optional
- zucchini squeeze out excess water
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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.