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.
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.