Description
Moist carrot cake zucchini muffins blend garden-fresh vegetables with classic bakery charm. Spiced with cinnamon and sweetened naturally, these treats promise a delightful morning companion you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 egg
- ½ cup brown sugar, packed
- ⅓ cup sugar
Wet Ingredients:
- ⅓ cup coconut oil, melted
- ¼ cup sour cream
- 2 teaspoons vanilla extract
Spices and Leavening Agents:
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a muffin tin by greasing or lining with paper liners to ensure easy removal of the muffins.
- In a medium mixing bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and ground cinnamon until the mixture becomes smooth and thoroughly blended.
- Incorporate the shredded carrots and zucchini into the wet ingredients, mixing until the vegetables are evenly distributed throughout the batter. These vegetables contribute moisture and nutritional value to the muffins.
- Create the dry ingredient mixture by combining flour, baking powder, baking soda, and salt in a separate bowl. Whisk carefully to ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to prevent overmixing. The batter should just come together without any visible flour streaks.
- If using nuts, delicately fold the chopped pecans or walnuts into the batter, ensuring an even distribution of the crunchy elements.
- Carefully fill each muffin cup about three-quarters full, allowing adequate space for the muffins to rise during baking.
- Transfer the muffin tin to the preheated oven and bake for approximately 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin – it should come out clean with no wet batter.
- Remove from the oven and let the muffins rest in the tin for a few minutes. Carefully transfer to a wire rack to cool completely, allowing the muffins to develop their full moisture and flavor profile.
- Serve the muffins either warm or at room temperature, appreciating their tender crumb and subtle sweetness from the carrots and zucchini.
Notes
- Nutty additions bring texture and depth, creating a delightful crunch in every bite.
- Zucchini and carrots transform these muffins into a sneaky veggie-packed treat bursting with moisture and nutrition.
- Coconut oil and sour cream work magic, ensuring each muffin stays incredibly soft and tender without feeling heavy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg