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Carrot Cake Zucchini Muffins Recipe

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★★★★★

4.9 from 128 reviews

These Carrot Cake Zucchini Muffins combine the moist, spiced flavors of classic carrot cake with the added nutrition of zucchini. Perfect as a wholesome snack or breakfast treat, they are made with whole wheat flour, oats, and natural sweeteners, delivering a delightful texture and taste.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup brown sugar (packed)
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1/2 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup shredded zucchini (about 1 medium zucchini)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract

Optional

  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing each cup with non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract thoroughly until smooth.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir just until ingredients are combined; avoid overmixing to keep muffins tender.
  5. Fold in Vegetables and Nuts: Carefully fold in the shredded carrots, zucchini, and nuts if using, ensuring they are evenly distributed throughout the batter.
  6. Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  7. Bake Muffins: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean, indicating they are fully baked.
  8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps maintain their shape.

Notes

  • For a nut-free version, simply omit the walnuts or pecans.
  • Make sure to lightly squeeze out excess moisture from zucchini to prevent soggy muffins.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing is possible—wrap muffins individually and freeze for up to 3 months; thaw before eating.
  • Use honey or maple syrup interchangeably based on your preference or dietary needs.

Keywords: carrot cake muffins, zucchini muffins, healthy muffins, breakfast muffin, spiced muffins, whole wheat muffins, vegetarian snacks

Find it online: https://thedishspot.com/carrot-cake-zucchini-muffins-recipe/