Description
Indulge in the delightful flavors of Carrot Cake Zucchini Muffins, a scrumptious blend of sweet and spiced goodness that’s perfect for any occasion. These moist and flavorful muffins are not only a fantastic breakfast option but also make a great snack or dessert. Packed with wholesome ingredients like carrots and zucchini, they offer a nutritious twist on traditional muffins while being simple to prepare. With just one bowl needed for mixing, cleanup is effortless! Enjoy them as is or customize with your favorite nuts or spices for an added personal touch.
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup melted coconut oil (or butter)
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup shredded carrots
- 1 cup shredded zucchini
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a medium bowl, whisk together egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and ground cinnamon.
- Stir in shredded carrots and zucchini until well combined.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Fold in nuts if desired.
- Fill each muffin cup two-thirds full with batter.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 10g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg