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Carrot Cake Zucchini Muffins Recipe

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★★★★★

4.8 from 106 reviews

Delightfully moist and flavorful Carrot Cake Zucchini Muffins combine the natural sweetness of carrots and zucchini with warm spices and wholesome ingredients. These muffins are perfect as a healthy snack, breakfast treat, or on-the-go bite, featuring a tender crumb with added texture from oats and nuts.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup brown sugar (packed)
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1/2 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup shredded zucchini (about 1 medium zucchini)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups with non-stick spray to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Stir gently but thoroughly just until the ingredients are combined; avoid overmixing to keep muffins tender.
  5. Add Vegetables and Nuts: Fold in the shredded carrots, shredded zucchini (with excess moisture squeezed out to prevent sogginess), and chopped walnuts or pecans if using, distributing evenly throughout the batter.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean or with a few moist crumbs attached.
  8. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
  • For longer storage, freeze muffins individually wrapped in plastic wrap or foil inside a freezer-safe bag for up to 3 months.
  • To make mini muffins, reduce the baking time to approximately 10-12 minutes, checking frequently to avoid overbaking.
  • Press excess moisture out of shredded zucchini before mixing it into the batter to prevent soggy muffins.
  • Customize the spice mix by adjusting the amount of cinnamon or adding other warm spices such as cloves or allspice for added depth of flavor.

Keywords: carrot muffin, zucchini muffin, healthy muffins, breakfast muffins, carrot cake, vegetable muffins, snack recipes, whole wheat muffins, oats muffins, nut muffins

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