Description
These soft and spiced muffins are a wholesome blend of grated carrots and zucchini—perfectly moist, naturally sweetened, and great for breakfast or snack time.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- ⅓ cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1 cup grated carrot
- Optional: ½ cup crushed pineapple, nuts, or raisins
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Stir in zucchini, carrot, and optional add-ins.
- Combine wet and dry ingredients. Do not overmix.
- Spoon into muffin cups and bake for 20–25 minutes.
- Cool on a rack before serving.
Notes
- For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
- Make sure to squeeze the zucchini thoroughly to avoid excess moisture in the batter.
- Store muffins in an airtight container for up to 3 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg