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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins
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Indulge in the delightful experience of baking with these Carrot Cake Zucchini Muffins. Bursting with flavor and infused with the wholesome goodness of fresh carrots and zucchini, each muffin offers a perfect balance of moistness and spice. The warm notes of cinnamon combined with the sweet richness of brown sugar create an irresistible treat that’s perfect for breakfast, snacks, or dessert. These muffins are not only delicious but also easy to prepare, making them a fantastic addition to your baking repertoire. Enjoy them warm from the oven or store them for a quick snack throughout the week—either way, they’re sure to bring joy to every bite!

Ingredients

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  • 1 large egg (or flaxseed meal alternative)
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1/3 cup melted coconut oil
  • 1/4 cup sour cream (or Greek yogurt)
  • 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 (drained)
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a medium bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
  3. Fold in the shredded carrots and zucchini until evenly mixed.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt; mix well.
  5. Gradually add dry ingredients to the wet mixture until just combined—do not overmix.
  6. If desired, fold in chopped nuts gently.
  7. Spoon batter into the prepared muffin tin, filling each cup about three-quarters full.
  8. Bake for 20 minutes or until a toothpick inserted comes out clean.

Nutrition

Find it online: https://raniacooks.com/carrot-cake-zucchini-muffins/