Print

Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins – Moist, Spiced & Packed with Veggies!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful taste of Carrot Cake Zucchini Muffins, a moist and spiced treat that effortlessly combines the goodness of vegetables with a hint of sweetness. These muffins are perfect for breakfast, snacks, or even dessert, making them a versatile option for any occasion. Packed with shredded carrots and zucchini, they are naturally sweetened and offer a nutritious boost in every bite. With simple ingredients and easy preparation steps, you can whip up a batch that will surely please both kids and adults alike. Plus, they can be customized with your favorite nuts or dried fruits to add an extra twist to this wholesome recipe!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar (packed)
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1/2 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil (or melted coconut oil)
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, spices, and salt until well combined.
  3. In another bowl, mix the brown sugar, honey or maple syrup, eggs, applesauce, vegetable oil, and vanilla extract until smooth.
  4. Combine the wet and dry mixtures gently; do not overmix.
  5. Fold in the shredded carrots and zucchini along with optional nuts if using.
  6. Divide the batter evenly into the muffin cups, filling each about two-thirds full.
  7. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for about five minutes before transferring to a wire rack.

Nutrition

Find it online: https://recipesamanda.com/carrot-cake-zucchini-muffins-moist-spiced-packed-with-veggies/

save me