Carrot Cake Zucchini Muffins
Carrot Cake Zucchini Muffins are a delightful fusion of flavors and textures, perfect for any time of day. These moist muffins blend sweet carrots and zucchini with brown sugar and aromatic cinnamon, creating a treat that is both delicious and nutritious. Ideal for breakfast, snacks, or dessert, these muffins are sure to please both kids and adults. With the added versatility of customizing with nuts or other mix-ins, you can make each batch uniquely your own. Plus, they freeze well, making them a fantastic option for meal prep. Enjoy them fresh out of the oven or warmed up later for an irresistible bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup coconut oil (melted)
- 1/4 cup sour cream
- 2 cups shredded carrots and zucchini (combined)
- 1 cup all-purpose flour
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, combine the egg, brown sugar, melted coconut oil, sour cream, and cinnamon.
- Stir in the shredded carrots and zucchini until well mixed.
- In another bowl, whisk together the flour and baking powder.
- Gently combine the wet and dry ingredients until just mixed. Avoid overmixing.
- Spoon into muffin cups and bake for 20 minutes or until a toothpick comes out clean.
- Let cool slightly before removing from tins.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 161
- Sugar: 9g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg
Find it online: https://www.theonlypets.com/carrot-cake-zucchini-muffins/