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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins
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Experience the delightful blend of flavors in these Carrot Cake Zucchini Muffins. Each muffin boasts a moist, tender crumb infused with the natural sweetness of carrots and zucchini, complemented by warm spices like cinnamon. These muffins are not only a treat for your taste buds but also a nutritious option perfect for breakfast or an afternoon snack. With just the right balance of sweetness from brown sugar and a hint of nuttiness from optional pecans or walnuts, these muffins will quickly become a favorite in your baking repertoire. Easy to prepare and packed with wholesome ingredients, they promise to fill your kitchen with an inviting aroma that beckons everyone to indulge.

Ingredients

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  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup melted coconut oil
  • 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
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
  3. Fold in the shredded carrots and zucchini until fully combined.
  4. In another bowl, mix flour, baking powder, baking soda, and salt together.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; avoid overmixing.
  6. If desired, fold in chopped nuts gently.
  7. Spoon the batter into the prepared muffin tin about two-thirds full.
  8. Bake for approximately 20 minutes or until a toothpick inserted comes out clean.
  9. Allow muffins to cool for a few minutes before transferring them to a wire rack.

Nutrition

Find it online: https://kitchenmealplan.com/carrot-cake-zucchini-muffins/