Description
Indulge in the delightful world of Carrot Cake Zucchini Muffins, where the sweetness of carrots and zucchini intertwines with warm spices to create a moist and flavorful treat. These muffins are perfect for breakfast, snacks, or a light dessert, making them an ideal addition to any gathering. With a simple preparation process and customizable options, you can easily cater to your taste preferences. Enjoy the guilt-free indulgence of these nutritious muffins that pack a wholesome punch without compromising on flavor!
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup melted coconut oil (or butter)
- 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
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together egg, brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
- Fold in the shredded carrots and zucchini until well combined.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Gradually incorporate dry ingredients into the wet mixture; do not overmix.
- If desired, fold in nuts.
- Fill each muffin cup two-thirds full with batter.
- Bake for approximately 20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg