Carrot or Zucchini Muffins
Start your day with the wholesome goodness of Carrot or Zucchini Muffins, a versatile recipe that blends the natural sweetness of grated veggies with warm spices like cinnamon and nutmeg. These tender, moist muffins are made with a hint of applesauce for extra moisture and are easy to customize with optional mix-ins like chopped walnuts or raisins. Perfect for breakfast, snack time, or even a light dessert, they’re ready in just 35 minutes and make a batch of 12, ideal for meal prep or sharing. Whether you choose carrots for a classic touch or zucchini for a light, summery twist, these muffins are a delightful way to sneak in some veggies while satisfying your cravings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups grated carrot or zucchini
- 0.5 cup chopped walnuts (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil, applesauce, and vanilla extract, and mix until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the grated carrot or zucchini until evenly distributed throughout the batter. If using chopped walnuts or raisins, fold those in as well.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 501.3 g | 182% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 267.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 365 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
