Description

Carrot Cake Zucchini Muffins blend the delightful sweetness of carrots and zucchini with aromatic spices, creating a moist and nutritious treat ideal for breakfast or a midday snack. These muffins are not only easy to make but also versatile enough to fit any occasion, whether at a brunch gathering or paired with your favorite coffee. Each bite is packed with flavor, making them a guilt-free indulgence you can enjoy anytime. With the added bonus of fresh vegetables, these muffins strike the perfect balance between health and taste.

Ingredients

Scale

1 egg
1/2 cup brown sugar (packed)
1/3 cup sugar
1/3 cup coconut oil (melted)
1/4 cup sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 cup shredded carrots
1 cup shredded zucchini or yellow squash

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a bowl, whisk together the egg, brown sugar, regular sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until well combined.
Stir in the shredded carrots and zucchini until mixed.
In another bowl, combine all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
If desired, fold in chopped nuts.
Spoon the batter into the muffin tin, filling each cup about three-quarters full.
Bake for about 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 (60g)
Calories: 170
Sugar: 10g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg