Description
Tender muffins combining the cozy warmth of carrot cake and the moisture of zucchini, perfect for breakfast or a sweet treat.
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 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated zucchini, squeezed dry
- 1 cup grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
- 4 ounces cream cheese, softened (optional frosting)
- 2 tablespoons unsalted butter, softened (optional frosting)
- 1 cup confectioners’ sugar, sifted (optional frosting)
- ½ teaspoon pure vanilla extract (optional frosting)
Instructions
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In another large bowl, whisk together granulated sugar, light brown sugar, and vegetable oil until uniform. Beat in eggs one at a time, and then stir in vanilla extract.
- Fold in the grated zucchini and grated carrots. If using, fold in nuts or dried fruit coated lightly with flour.
- Pour the wet mixture into the dry mixture. Fold gently until just combined; do not overmix.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, until golden brown, and a toothpick inserted in the center comes out clean or with moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For optional frosting, beat softened cream cheese and unsalted butter until smooth, gradually adding confectioners’ sugar and vanilla extract. Frost cooled muffins as desired.
Notes
To keep muffins fresh, store unfrosted in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. They can also be frozen individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: carrot cake, zucchini muffins, healthy bake, breakfast muffins