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Carrot Zucchini Muffins

Moist Carrot Zucchini Muffins to Delight Kids and Adults

These Carrot Zucchini Muffins are deliciously moist and packed with nutrients, making them a favorite among kids and adults alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups white whole wheat flour substitute with all-purpose flour for a lighter texture
  • 1 teaspoon baking soda serves as a leavening agent
  • 1 teaspoon ground cinnamon infuses warmth; nutmeg can be added
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups melted butter coconut oil for a dairy-free alternative
  • 0.5 cups pure maple syrup or honey agave syrup is a vegan option
  • 1 large egg use a flax egg for a vegan option
  • 1 teaspoon vanilla extract
For the Vegetables
  • 1 cup finely grated zucchini no substitute necessary
  • 1 cup finely grated carrot can be swapped with grated apple
For the Mix-Ins
  • 0.5 cups raisins chocolate chips can be used if desired

Equipment

  • Mini Muffin Pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin pan with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, mix together the melted butter, maple syrup, egg, and vanilla extract.
  4. Fold the dry ingredients into the wet ingredients gently until just combined.
  5. Add the grated zucchini, carrot, and raisins to the batter, mixing until evenly distributed.
  6. Spoon the batter into the muffin cups, filling each about 3/4 full.
  7. Bake for 15-20 minutes or until a toothpick comes out clean. Allow to cool slightly before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 27mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 450IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Muffins can be frozen for up to 3 months. Thaw overnight in the fridge and warm before serving.

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