Carrot Cake Zucchini Muffins are a delightful combination of two classic flavors, offering a moist, tender texture with a hint of natural sweetness. These muffins are packed with fiber, vitamins, and nutrients, making them a perfect breakfast or snack option. The addition of shredded carrots and zucchini ensures a soft and fluffy texture while enhancing the nutritional profile. Lightly spiced with cinnamon and nutmeg, these muffins deliver a warm, comforting taste in every bite. Whether you’re looking for a healthy treat for kids, a quick grab-and-go breakfast, or a guilt-free dessert, these muffins are the perfect choice.
Ingredients:
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup grated carrots
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- ½ cup granulated sugar (or coconut sugar)
- ¼ cup honey or maple syrup
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions:
- Preheat the Oven – Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
- Prepare the Vegetables – Grate the zucchini and carrots, then squeeze out any excess moisture using a paper towel or cheesecloth. This step prevents the muffins from becoming too dense.
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. If using nuts and raisins, stir them into the dry mixture.
- Combine the Wet Ingredients – In a separate bowl, beat the eggs, then mix in the sugar, honey (or maple syrup), oil, and vanilla extract until smooth.
- Incorporate the Vegetables – Fold in the grated zucchini and carrots, ensuring they are evenly distributed throughout the wet mixture.
- Combine Wet and Dry Mixtures – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can result in dense muffins.
- Fill the Muffin Cups – Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake – Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve – Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.