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–+ servings

Carrot Cake Zucchini Muffins

Deliciously moist muffins combining the flavors of carrot cake and zucchini, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 cup zucchini grated
  • 1 cup carrots grated
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup walnuts chopped
  • 1/2 cup raisins

Method
 

Prepare the Muffin Tin
  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
Mix Wet Ingredients
  1. In another bowl, combine the vegetable oil, brown sugar, eggs, grated zucchini, grated carrots, and vanilla extract. Mix well.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If using, fold in walnuts and raisins.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gFiber: 2gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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