Description
Indulge in the deliciousness of Carrot Cake Zucchini Muffins, a delightful treat that combines the natural sweetness of carrots and zucchini with warm spices. These muffins are incredibly versatile, perfect for breakfast, snacks, or even dessert. Their moist texture and rich flavor will satisfy your cravings while sneaking in some nutritious veggies. Whether you enjoy them at home or share them with friends, these muffins are sure to be a hit!
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup coconut oil (melted)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- In a mixing bowl, combine egg, sugars, melted coconut oil, sour cream, vanilla extract, and cinnamon; mix until smooth.
- Stir in the shredded carrots and zucchini until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture; stir until just combined.
- If desired, fold in chopped nuts.
- Spoon the batter into the muffin tin and fill each cup about two-thirds full.
- Bake for approximately 20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg