Exquisite Carrot Zucchini Muffins
Elevate your muffin game with these Exquisite Carrot Zucchini Muffins, a perfect blend of wholesome ingredients and warm, spiced flavors. Featuring the natural sweetness of grated carrots and zucchini, these muffins are moist, tender, and packed with nutrients. A combination of all-purpose and whole wheat flour ensures a balanced texture, while hints of cinnamon and nutmeg add cozy, aromatic warmth. The addition of applesauce cuts back on excess oil without compromising moisture, making these muffins both satisfying and guilt-free. Optional add-ins like chopped walnuts and raisins provide delightful crunch and bursts of sweetness. Ready in under 45 minutes, these muffins are ideal for breakfast, snack time, or whenever you crave a homemade treat. Perfectly portable and easy to freeze, they’re a must-try for anyone seeking a healthy yet indulgent baked good.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 1.5 teaspoons vanilla extract
- 1 cups carrots, grated
- 1 cups zucchini, grated
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the grated carrots, grated zucchini, chopped walnuts, and raisins (if using) until evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your exquisite carrot zucchini muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 23.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 204 mg | 4% | |
*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.
