Description
These Carrot Cake Zucchini Muffins are moist, spiced, and packed with veggies! Perfect for a healthy breakfast or snack, they combine shredded carrots and zucchini with warm spices and a touch of sweetness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup shredded carrots (about 2 medium carrots)
- 1/2 cup shredded zucchini (about 1 medium zucchini)
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat brown sugar, honey or maple syrup, eggs, applesauce, oil, and vanilla until smooth.
- Fold in shredded carrots, zucchini, and nuts (if using).
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide batter evenly among muffin cups and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make ahead and store in an airtight container for up to 3 days.
- Can be frozen for up to 2 months.
- For extra sweetness, drizzle with a simple cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American