Carrot Zucchini Muffins
These Carrot Zucchini Muffins are moist, flavorful, and packed with veggies. Perfect for breakfast or a healthy snack, they’re easy to make and kid-approved.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
Wet Ingredients
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar lightly packed
- 1 tsp vanilla extract
- 1 cup grated zucchini excess moisture squeezed out
- 1 cup grated carrot
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- In a separate bowl, whisk the eggs, oil, brown sugar, and vanilla until smooth.
- Fold the grated zucchini and carrot into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can add chopped nuts or raisins for extra texture and flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition Information
- Calories: 145
- Total Fat: 5.2g
- Saturated Fat: 0.8g
- Cholesterol: 47mg
- Sodium: 165mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3.1g
- Sugars: 8.5g
- Protein: 4.8g
- Vitamin A: 85% DV
- Vitamin C: 12% DV