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.
Dive into in a range of flavors with this zucchini carrot muffins recipe that’s a sure winner for breakfast, snack or a side dish. Packed with wholesome ingredients and bursting with the natural sweetness of zucchinis and carrots, these muffins are a pure treat.
The moist texture, rich aroma, and delightful blend of spices will have you reaching for seconds. With just a few simple steps, you can create these moist and flavorful muffins that are perfect for any time of the day. So, grab your apron and get ready to bake up a storm with these zucchini carrot muffins!
How To Make Zucchini Carrot Muffins
Ingredients needed
- Zucchini
- Carrots
- All-purpose flour
- Egg
- Honey
- Vegetable oil
- Sour cream
- Vanilla extract
- Baking powder
- Walnuts
- Spices (listed below)
Making the zucchini carrot muffins recipe
- Preheat the oven to 425F.
- In a bowl, mix the eggs, oil, sour cream, honey and the vanilla together. Sepeartly, 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.
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Zucchini Carrot Muffins
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.