Description
Indulge in the wholesome goodness of Carrot Cake Zucchini Muffins, a delightful fusion of sweet carrots and tender zucchini, harmonized with brown sugar and fragrant cinnamon. These muffins are perfect for breakfast or as an on-the-go snack, boasting a moist texture that will satisfy your cravings any time of day. Quick to prepare with minimal cleanup, they offer a nutritious boost with every bite. Ideal for sharing at brunch gatherings or enjoying on cozy afternoons, these muffins are versatile and can be customized to fit your taste preferences.
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup coconut oil (melted)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 cups shredded vegetables (1 cup carrots, 1 cup zucchini)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Optional: 1/2 cup chopped nuts (pecans or walnuts)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, blend the egg, sugars, coconut oil, sour cream, vanilla, and cinnamon until smooth.
- Stir in the shredded carrots and zucchini until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture until just combined; avoid overmixing.
- Fold in nuts if using.
- Fill muffin tin with batter and bake for about 20 minutes or until a toothpick comes out clean.
- Let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 160
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg