Description
Zucchini carrot muffins are a delightful treat that combine healthy ingredients with irresistible flavor. Bursting with natural sweetness and a soft, moist texture, these muffins are perfect for breakfast or an afternoon snack. With the subtle earthiness of zucchini and the vibrant sweetness of carrots, they’ll have your family asking for more—without even realizing they’re enjoying their veggies!
Ingredients
Scale
- 1 cup finely grated zucchini
- 1 cup finely grated carrots
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil (or applesauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, combine grated zucchini, carrots, eggs, oil, and brown sugar until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Spoon the batter into each muffin cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean; cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added nutrition, swap all-purpose flour for whole wheat flour. Customize by adding nuts or chocolate chips for extra flavor and texture. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.