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Zucchini Carrot Muffins

Moist, wholesome muffins made with zucchini, carrots, warm spices, and just the right sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Grater

Method
 

  1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs with sugars, oil, and vanilla until smooth.
  4. Stir in grated zucchini and carrot.
  5. Add dry ingredients to wet ingredients and mix just until combined.
  6. Fold in nuts and raisins if using.
  7. Divide batter into muffin cups, filling ¾ full.
  8. Bake 18–22 minutes until toothpick comes out clean.
  9. Cool 5 minutes in pan, then transfer to wire rack.

Notes

These muffins are perfect for breakfast meal prep. They freeze beautifully and reheat well in the microwave.