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Carrot Cake Zucchini Muffins

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Moist and flavorful muffins packed with wholesome ingredients like carrots and zucchini, perfect for breakfast or a snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini and carrots.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the nuts and raisins if using.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For added sweetness, dust cooled muffins with powdered sugar. Grate zucchini and carrots finely for best results.

Nutrition

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

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