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Carrot Cake Zucchini Muffins

Moist Carrot Cake Zucchini Muffins for a Healthier Treat

Delicious Carrot Cake Zucchini Muffins are a healthier treat, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Feel free to swap with whole wheat or a gluten-free flour blend.
  • 1 cup Whole Wheat Flour Adds fiber and nutty flavor.
  • 1 cup Rolled Oats Quick oats can be a suitable substitute.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper rise.
  • 1 teaspoon Baking Powder Works with baking soda for fluffy muffins.
  • 1 teaspoon Ground Cinnamon Boost or reduce to taste.
  • 0.5 teaspoon Ground Nutmeg Use sparingly.
  • 0.5 teaspoon Ground Ginger Increase for more spice.
  • 0.5 teaspoon Salt Essential for flavor.
  • 0.75 cup Brown Sugar Coconut sugar works as a lower glycemic alternative.
  • 0.5 cup Honey or Maple Syrup Opt for maple syrup for a vegan option.
  • 2 Eggs Substitute with flax eggs for vegan.
  • 1 cup Shredded Carrots About 2 medium carrots.
  • 1 cup Shredded Zucchini Squeeze out excess liquid.
  • 0.5 cup Unsweetened Applesauce Great fat substitute.
  • 0.5 cup Vegetable Oil or Melted Coconut Oil Avocado oil or melted butter can be used.
  • 1 teaspoon Vanilla Extract
  • 0.5 cup Chopped Walnuts or Pecans Optional, skip or substitute with almonds for nut-free.
For Serving
  • 1 package Cream Cheese Optional spread.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Spoon or Cookie Scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In a separate bowl, combine the wet ingredients and mix until smooth.
  4. Pour the wet mixture into the dry ingredient bowl and stir gently until combined.
  5. Fold in the shredded carrots and zucchini, and add nuts if using.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake for 18–20 minutes and check for doneness with a toothpick.
  8. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure to squeeze excess moisture from shredded zucchini before mixing into batter. For best results, allow muffins to cool completely before storing.

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