Description
Delicious and moist muffins packed with grated carrots and zucchini.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0 tsp baking soda
- 0 tsp salt
- 1 tsp cinnamon
- 0 tsp nutmeg
- 0 cup vegetable oil
- 0 cup brown sugar (packed)
- 0 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots (freshly grated)
- 1 cup grated zucchini (lightly squeezed)
- 0 cup chopped walnuts or pecans (optional)
- 0 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Whisk oil, brown sugar, granulated sugar, eggs, and vanilla in a large bowl.
- Fold in grated carrots and zucchini.
- Add dry ingredients to wet ingredients, mixing just until combined.
- Fold in nuts or raisins if using.
- Divide batter into muffin cups, filling 3/4 full.
- Bake 20–22 minutes until a toothpick comes out clean.
- Cool on a wire rack before serving.
Notes
- Make sure to finely grate the carrots and zucchini for better texture.
- For added moisture, do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg