Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins: A Delicious and Nutritious Treat

Looking for a way to enjoy the classic flavors of carrot cake with a healthy twist? These Carrot Cake Zucchini Muffins are the perfect solution. Combining the sweetness of carrots and the subtle moisture of zucchini, these muffins are packed with flavor and nutrients. They’re ideal for breakfast, a snack, or even dessert. Plus, they’re easy to make and come together in just 35 minutes. Let’s dive into the recipe!

Ingredients

• 1 egg
• 1/2 cup brown sugar, packed
• 1/3 cup sugar
• 1/3 cup coconut oil, melted (you can substitute melted butter or vegetable oil)
• 1/4 cup sour cream
• 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 or yellow squash
• 1/2 cup chopped pecans or walnuts (optional)

Directions

1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.

2. Mix Wet Ingredients:
In a medium-sized mixing bowl, combine the egg, brown sugar, sugar, melted coconut oil, sour cream, vanilla extract, and ground cinnamon. Stir until all the ingredients are well combined and the mixture is smooth. The coconut oil adds a subtle richness, while the sour cream ensures the muffins stay moist.

3. Add Carrots and Zucchini:
Next, mix the shredded carrots and zucchini into the wet ingredient mixture. Stir until the vegetables are evenly distributed throughout the batter. The carrots and zucchini not only add moisture but also boost the nutritional value of these muffins.

4. Prepare Dry Ingredients:
In a small mixing bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. This step ensures that the leavening agents are evenly dispersed throughout the flour, which will help the muffins rise properly.

5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the muffins dense instead of light and fluffy.

6. Fold in Nuts (Optional):
If you’re using nuts, gently fold in the chopped pecans or walnuts until they’re evenly distributed throughout the batter. The nuts add a delightful crunch and extra flavor to the muffins.

7. Fill Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise as they bake.

8. Bake:
Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top.

9. Cool and Serve:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. The muffins will be slightly sticky on top but incredibly moist and delicious. Serve them warm or at room temperature, and enjoy!

Recipe Notes

These Carrot Cake Zucchini Muffins are incredibly versatile. If you want to add even more flavor, consider mixing in some raisins or shredded coconut. For a healthier option, you can substitute the all-purpose flour with whole wheat flour or a gluten-free blend.

These muffins store well at room temperature in an airtight container for up to 3 days, or you can refrigerate them for longer freshness. They also freeze beautifully, making them a great option for meal prep or grab-and-go breakfasts.

Nutrition

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 180 kcal per muffin
• Servings: 12 muffins

These Carrot Cake Zucchini Muffins are the perfect combination of sweet, spicy, and moist, with the added benefits of vegetables. They’re a great way to enjoy a healthier treat that doesn’t compromise on flavor. Whether you’re enjoying them with a cup of coffee in the morning or as a mid-afternoon snack, these muffins are sure to become a favorite. Enjoy!

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