Description
Indulge in the delightful flavors of Carrot Cake Zucchini Muffins, a perfect blend of sweet carrots and moist zucchini. These muffins are not only easy to prepare but also serve as a nutritious option for breakfast, snacks, or dessert. With hints of cinnamon and brown sugar, they offer a comforting taste that will appeal to both kids and adults alike. Whether you’re hosting a brunch or looking for a healthy treat to pack in lunchboxes, these muffins are versatile enough to suit any occasion. Plus, with options for customization like adding nuts or chocolate chips, you can make them your own. Get ready to enjoy an irresistible fusion of flavor and texture in every bite!
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- 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, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients; stir gently until just combined.
- If desired, fold in chopped nuts.
- Spoon the batter into muffin tins about two-thirds full.
- Bake for approximately 20 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg