Easy Carrot Zucchini Muffins Recipe
Carrot Zucchini Muffins These muffins are soft, moist, and packed with fresh vegetables. They are lightly spiced with cinnamon and make a perfect breakfast or snack. They are very easy to make and beginner-friendly.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Clean kitchen towel
Ingredients
- 1.5 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini squeezed dry
Instructions
- Preheat your oven to 350°F and line the muffin tin.
- Grate the zucchini and carrots. Squeeze the zucchini in a towel to remove excess liquid.
- Whisk flour, sugars, baking soda, baking powder, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk oil, eggs, and vanilla. Stir in the carrots and zucchini.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter into the muffin cups.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before moving to a wire rack.
Notes
Do not over-mix the batter or the muffins will be tough.
Ensure you squeeze as much water as possible from the zucchini.
You can add 1/2 cup of walnuts or chocolate chips if desired.
Nutritional facts
Serving size: 1 muffin
Fat: 10g
Carbohydrates: 24g
Protein: 3g
Sugar: 12g