Description
Carrot Cake Zucchini Muffins are a delicious and nutritious treat that perfectly blends the sweetness of carrots and zucchini with warm spices. Ideal for breakfast, snacks, or dessert, these moist muffins are easy to make and packed with flavor. With the addition of shredded veggies, you get a guilt-free indulgence that kids will love, making it a sneaky way to incorporate more vegetables into their diet. Whether you’re enjoying them fresh out of the oven or pairing them with your favorite drink, these muffins are sure to delight.
Ingredients
Scale
- 1 egg
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/3 cup melted coconut oil (or butter)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup shredded carrots
- 1 cup shredded zucchini
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a medium bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and ground cinnamon until smooth.
- Stir in the shredded carrots and zucchini until evenly combined.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture; stir until just combined.
- Fold in optional nuts if desired.
- Spoon batter into greased muffin cups about three-fourths full.
- Bake for approximately 20 minutes or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg