Description
Delicious and moist muffins made with fresh carrots and zucchini, spiced to perfection for a delightful treat.
Ingredients
Scale
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated carrots, grated zucchini, and brown sugar.
- In a separate bowl, whisk together the eggs, oil, and vanilla extract.
- Mix the wet ingredients into the carrot and zucchini mixture until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- If using, fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add raisins or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg