Description
Delight in the fusion of flavors with these moist carrot cake zucchini muffins, perfect for breakfast, snacks, or dessert.
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
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated zucchini, firmly squeezed
- 1 cup grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a standard muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, vegetable oil, and eggs one at a time, followed by vanilla extract.
- Gently fold in the grated zucchini, grated carrots, and any optional mix-ins (nuts and/or raisins) until just combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- For optional cream cheese frosting: beat together cream cheese and butter, gradually adding confectioners’ sugar and vanilla until smooth and fluffy.
- Frost cooled muffins if desired.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 4-5 days. Freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, carrot cake, zucchini, healthy baking, breakfast, snack, dessert