Description
Zucchini Carrot Muffins offer a delicious blend of sweetness from carrots and moisture from zucchini, all enhanced by a cozy hint of cinnamon. These fluffy, colorful muffins are perfect for breakfast or as a snack, appealing to both kids and adults. Quick to make and easily customizable with your favorite add-ins like nuts or chocolate chips, they promise to fill your kitchen with an irresistible aroma. Bake a batch today for a delightful treat that combines nutrition and flavor!
Ingredients
Scale
- 1 medium zucchini, grated
- 2 medium carrots, grated
- 2 cups all-purpose flour
- 1 cup sugar (mixed brown and white)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
- In a large bowl, whisk together flour, baking powder, cinnamon, and sugar.
- In another bowl, beat eggs with vegetable oil; mix in grated zucchini and carrots until well combined.
- Combine wet ingredients into dry ingredients gently until just mixed; do not overmix.
- Fill muffin cups two-thirds full with batter and bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 188
- Sugar: 10g
- Sodium: 161mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg