Carrot Zucchini Muffins
Packed with wholesome veggies and cozy spices, these Carrot Zucchini Muffins are the ultimate treat for breakfast, snacks, or even a guilt-free dessert! Made with nutrient-rich grated carrots and zucchini, these muffins are moist, tender, and naturally flavorful. A touch of cinnamon adds warming notes, while the combination of granulated and brown sugar offers a perfectly balanced sweetness. The batter is easy to customize with optional add-ins like raisins, nuts, or chocolate chips for an extra personal touch. With just 15 minutes of prep and a quick baking time, these muffins come together effortlessly, making them a delicious way to sneak in some extra veggies. Serve them warm or at room temperature for a family-friendly, healthy snack that everyone will love! Perfect for meal prep or on-the-go bites, these muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 cup Carrots, grated
- 1 cup Zucchini, grated
- 0.5 cups Vegetable oil
- 0.5 cups Plain yogurt (or Greek yogurt)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cups Optional add-ins (raisins, nuts, or chocolate chips)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In another mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, yogurt, vanilla extract, and eggs. Whisk until smooth and fully incorporated.
Stir the grated carrots and zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter to keep the muffins tender.
If you're adding optional ingredients like raisins, nuts, or chocolate chips, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 206.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2524 mg | 54% | |
*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.
