Description
Zucchini carrot muffins are a delightful fusion of moist texture and sweet, earthy flavors. These scrumptious treats combine grated zucchini and carrots, making them a nutritious addition to your breakfast or snack time. Perfect warm with butter or as a convenient grab-and-go option, these muffins are sure to become a family favorite in no time.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 large carrot, finely grated
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, whisk together flour, baking powder, cinnamon, and brown sugar.
- In another bowl, beat eggs and mix in vegetable oil; fold in zucchini and carrots.
- Combine wet mixture into dry ingredients until just mixed; avoid overmixing.
- Spoon batter into muffin liners three-quarters full.
- Bake for 20 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg