Zucchini Carrot Muffins
Zucchini carrot muffins are healthier muffins with a ton of flavor. Featuring sweet, shredded carrots and grated zucchini these are a great way to start your day.
Equipment
- Hand mixer
- muffin pan
Ingredients
- 2 large egg
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (220g)
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup zucchini, grated (1 zucchini or 180g)
- 1 cup carrots, grated
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 425℉.
- In a bowl, mix the eggs, oil, sour cream, honey and the vanilla together. Separately, add the flour, baking powder, salt and spices to a bowl. Combine the dry and wet ingredients.
- Next, fold in the carrots, zucchini and walnuts. Fill the muffin cup with the batter and leave a little room for them to rise at the top. Place the pan in the oven and bake for 15 minutes or until muffins are done.
- Remove them from the oven and allow the muffins to cool before serving, enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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