Description
These Carrot Cake Zucchini Muffins are a deliciously moist treat, combining the flavors of carrot cake with the health benefits of zucchini. Sweetened with brown and white sugars, and spiced with cinnamon, they make for a perfect breakfast or snack. Packed with fresh vegetables and topped with crunchy pecans or walnuts, these muffins are sure to satisfy any craving.
Ingredients
Scale
- 1 fresh egg
- ½ cup brown sugar, packed down
- ⅓ cup white sugar
- ⅓ cup melted coconut oil
- ¼ cup fresh sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 1 cup fresh grated carrots
- 1 cup fresh grated zucchini (squeeze out excess moisture)
- ½ cup chopped pecans or walnuts
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients:
- In a large bowl, beat the egg. Then add the brown sugar, white sugar, melted coconut oil, sour cream, and vanilla. Stir until well combined.
- Add Dry Ingredients:
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the Vegetables and Nuts:
- Gently fold in the grated carrots, zucchini (squeezing out any excess moisture before adding), and chopped pecans or walnuts.
- Fill Muffin Tin:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out any excess moisture from the grated zucchini to prevent the muffins from becoming too soggy.
- You can substitute the sour cream with plain yogurt if needed.
- These muffins freeze well—just store them in an airtight container or freezer bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: BakinBaked Goods, Breakfast
- Method: Baking
- Cuisine: American
Keywords: Carrot cake muffins, zucchini muffins, healthy muffins, coconut oil muffins, vegetable muffins