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Carrot Cake Zucchini Muffins

Moist Carrot Cake Zucchini Muffins for a Guilt-Free Treat

Deliciously nutritious Carrot Cake Zucchini Muffins that are moist and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 cup Whole Wheat Flour Adds fiber; swap with additional all-purpose flour if preferred.
  • 1 cup Rolled Oats Opt for gluten-free oats for a gluten-free version.
  • 1 teaspoon Baking Soda Use fresh for optimal rising.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon Add more for a spicier twist.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger Fresh ginger can elevate flavor even more.
  • 1/2 teaspoon Salt
For Sweetness
  • 1 cup Brown Sugar Can be replaced with coconut sugar.
  • 1/2 cup Honey or Maple Syrup Agave syrup works for a vegan alternative.
For Binding and Texture
  • 2 Eggs Can swap with flax eggs for a vegan option.
  • 2 medium Shredded Carrots Or use sweet potato for a variation.
  • 1 cup Shredded Zucchini Squeeze out excess moisture.
  • 1/2 cup Unsweetened Applesauce Yogurt can also work.
  • 1/2 cup Vegetable Oil or Melted Coconut Oil Melted butter or avocado oil are great alternatives.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
Optional Crunch
  • 1/2 cup Chopped Walnuts or Pecans Can switch with almonds or omit for a nut-free version.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by inserting paper liners or greasing each cup.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well blended.
  3. In a separate bowl, combine the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined; be careful not to overmix.
  5. Fold in the shredded carrots and zucchini, and add chopped walnuts or pecans if desired.
  6. Distribute the muffin batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick; it should come out clean or with a few crumbs attached.
  8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure to squeeze the shredded zucchini well to avoid soggy muffins. Adjust spices as per taste preferences and store them properly to maintain freshness.

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