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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins
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Carrot Cake Zucchini Muffins are the ultimate treat that combines wholesome ingredients with flavorful spices to create a delightful baking experience. These muffins are not just about taste; they bring together the natural sweetness of carrots and zucchini, making them a guilt-free indulgence. Perfect for breakfast, snacks, or dessert, these moist muffins are packed with nutrients while still offering that comforting flavor reminiscent of traditional carrot cake. The warm cinnamon aroma fills your kitchen as they bake, inviting everyone to gather around for a cozy moment. With simple ingredients and easy preparation steps, you’ll find this recipe quickly becomes a favorite in your household.

Ingredients

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  • 1 large 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 or yellow squash
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, and vanilla extract until smooth.
  3. Shred the carrots and zucchini using a grater.
  4. In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients into the wet mixture and stir until just combined. Fold in the shredded vegetables and nuts if using.
  6. Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
  7. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool before serving.

Nutrition

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