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Carrot Cake Zucchini Muffins – Moist, Spiced & Packed with Veggies!

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Carrot cake meets zucchini muffins in this delicious and wholesome recipe! These muffins are moist, spiced, and packed with veggies, offering a healthier treat that’s naturally sweetened and perfect for breakfast, snacks, or dessert.

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

2 large eggs

1/2 cup shredded carrots (about 2 medium carrots)

1/2 cup shredded zucchini (about 1 medium zucchini)

1/4 cup unsweetened applesauce

1/4 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
  2. In a large bowl, whisk together both flours, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together the brown sugar, honey or maple syrup, eggs, applesauce, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the shredded carrots, zucchini, and nuts (if using).
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 of the way.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For longer storage, freeze muffins by wrapping them individually in plastic wrap or foil and storing in a freezer-safe bag for up to 3 months.
  • For mini muffins, reduce the baking time to 10-12 minutes.
  • To avoid sogginess, squeeze out excess moisture from the shredded zucchini before adding it to the batter.
  • Adjust spices to your preference by adding more cinnamon or even cloves or allspice.

Nutrition

Find it online: https://bitezly.com/carrot-cake-zucchini-muffins-moist-spiced-packed-with-veggies/