Description
Carrot Cake Zucchini Muffins are a delightful fusion of moist zucchini muffins and the comforting flavors of carrot cake. These muffins are not only easy to prepare but also packed with nutritious ingredients, making them an ideal choice for breakfast, snacks, or a healthy dessert option. With the perfect blend of spices like cinnamon, nutmeg, and ginger, each bite is bursting with flavor. Plus, they’re naturally sweetened and loaded with veggies, ensuring that you enjoy a wholesome treat that everyone will love!
Ingredients
Scale
- 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 your 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, combine brown sugar, honey (or maple syrup), eggs, applesauce, vegetable oil, and vanilla extract.
- Mix wet ingredients into dry ingredients until just combined; fold in shredded carrots and zucchini.
- Divide the batter into muffin cups and bake for 18–20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg