Description
Carrot cake zucchini muffins are moist, lightly spiced, and naturally sweet. Packed with veggies yet tasting like dessert, they’re a treat you can enjoy in the morning or as a midday snack.
Ingredients
Scale
Main Ingredients:
- 1 fresh egg
- 1 cup fresh grated carrots
- 1 cup fresh grated zucchini
- 1/2 cup chopped pecans or walnuts
Dry Ingredients:
- 1 cup plain flour
- 1/2 cup brown sugar, packed down
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 pinch salt
Wet Ingredients:
- 1/3 cup melted coconut oil
- 1/4 cup fresh sour cream
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350°F and thoroughly coat the muffin tin with non-stick spray or butter to prevent sticking.
- In a large mixing bowl, whisk together the egg, brown and white sugars, melted coconut oil, sour cream, vanilla extract, and ground cinnamon until smooth and fully integrated.
- Fold in the freshly grated carrots and zucchini, ensuring the vegetables are evenly distributed throughout the wet mixture.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt to eliminate any potential lumps and create a uniform dry base.
- Gently pour the dry ingredients into the wet mixture, stirring minimally to avoid overmixing, which can result in dense muffins.
- If desired, delicately incorporate the chopped nuts into the batter, distributing them evenly throughout.
- Carefully spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
- Bake for 20-22 minutes, testing doneness by inserting a toothpick into the center of a muffin – it should emerge clean and free of raw batter when the muffins are fully cooked.
Notes
- Squeeze excess water from grated zucchini using a clean kitchen towel to prevent soggy muffins and ensure perfect texture.
- Swap regular flour with a 1:1 gluten-free baking blend for those with wheat sensitivities, maintaining the same delicious taste and tender crumb.
- Replace chopped nuts with seeds like sunflower or pumpkin seeds for added crunch and nutrition without potential allergens.
- These muffins freeze beautifully for up to 3 months, wrapped individually for quick grab-and-go breakfast or snack options.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg