Description
Delicious muffins that combine the goodness of zucchini and carrots, perfect for a quick treat or breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
- 4 ounces cream cheese, softened (for optional frosting)
- 2 tablespoons unsalted butter, softened (for optional frosting)
- 1 cup confectioners sugar, sifted (for optional frosting)
- 1/2 teaspoon pure vanilla extract (for optional frosting)
Instructions
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate large mixing bowl, whisk granulated sugar, light brown sugar, and vegetable oil. Beat in eggs, one at a time, then stir in vanilla extract.
- Fold in the grated zucchini, grated carrots, and optional mix-ins until just combined.
- Pour the wet mixture into dry ingredients and fold gently until just combined.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack.
- For optional frosting, beat cream cheese and butter until smooth, gradually adding confectioners sugar and vanilla.
- Once cooled, frost the muffins as desired.
Notes
These muffins can be frozen for later enjoyment. Avoid overmixing for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: muffins, carrot cake, zucchini, dessert, baking