Description

Carrot Cake Zucchini Muffins are the perfect blend of sweet and nutritious, offering a delightful way to start your day or satisfy your snack cravings. These moist muffins are packed with shredded carrots and zucchini, creating a unique texture that pairs beautifully with warm spices like cinnamon. They are versatile enough to be enjoyed for breakfast, as a mid-day snack, or even as a dessert. Easy to make with simple ingredients, these muffins can be customized to your liking by adding nuts or swapping in your favorite mix-ins. With their wholesome goodness and rich flavors, everyone will love these delightful treats!

Ingredients

Scale

1 egg
1/2 cup brown sugar (packed)
1/3 cup granulated sugar
1/3 cup melted coconut oil
1/4 cup sour cream
2 tsp vanilla extract
2 cups shredded vegetables (carrots and zucchini)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Optional: 1/2 cup chopped pecans or walnuts

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
In a mixing bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and ground cinnamon until well combined.
Stir in the shredded carrots and zucchini until evenly mixed.
In another bowl, combine flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
If desired, fold in chopped nuts.
Spoon the batter into the prepared muffin tin, filling each cup two-thirds full.
Bake for about 20 minutes or until a toothpick comes out clean from the center.
Allow to cool slightly before enjoying.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (68g)
Calories: 172
Sugar: 10g
Sodium: 134mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 17mg