Description

Carrot Cake Zucchini Muffins are a delightful fusion of sweet carrots and zucchini, enhanced with warm spices like cinnamon. These moist, flavorful muffins are perfect for breakfast, snacks, or even dessert, making them a beloved treat for both kids and adults. Their versatility shines as they can be enjoyed on their own or paired with various accompaniments. Whether you’re preparing for a cozy brunch or need a quick grab-and-go option, these muffins deliver on taste and nutrition.

Ingredients

Scale

1 egg
1/2 cup brown sugar (packed)
1/3 cup granulated sugar
1/3 cup melted coconut oil (or melted butter)
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)
1/2 cup chopped pecans or walnuts (optional)

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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, granulated sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
Stir in the shredded carrots and zucchini until well combined.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Gradually combine the dry ingredients with the wet mixture until just mixed; avoid overmixing.
Fold in the nuts if using.
Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full.
Bake for 20 minutes or until a toothpick comes out clean.
Let cool slightly before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg