Description
Carrot Cake Zucchini Muffins are a deliciously moist treat that effortlessly combines the sweetness of carrots and zucchini with warm spices. Perfect for breakfast, snacks, or even dessert, these muffins are not only easy to make but also packed with nutrients. The delightful blend of brown sugar and cinnamon creates an inviting flavor profile that will please everyone from kids to adults. Enjoy them fresh out of the oven or as a convenient lunchbox snack—these muffins offer versatility without compromising on taste!
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup white sugar
- 1/3 cup coconut oil (melted)
- 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
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix the egg, brown sugar, white 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 a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients into the wet mixture until just combined; do not overmix.
- If desired, fold in chopped nuts.
- Scoop the batter into the greased muffin tin and bake for about 20 minutes or until a toothpick comes out clean.
- Allow muffins to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg