Description
These delightful muffins blend earthy carrots and moist zucchini, infused with warm spices, creating a comforting treat perfect for any occasion.
Ingredients
Scale
- 1 cup grated carrot
- 1 cup grated zucchini
- 1/2 cup sugar (or a natural sweetener)
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the sugars, eggs, vegetable oil, and vanilla in a large bowl.
- Stir in the grated carrot and zucchini.
- Mix the flour, baking soda, baking powder, spices, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
To make the muffins diabetic-friendly, use sugar substitutes like stevia or monk fruit. Storing tips: Store muffins in an airtight container in the fridge for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg