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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins – Moist, Spiced & Packed with Veggies!
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Indulge in the delightful taste of Carrot Cake Zucchini Muffins—Moist, Spiced, and Packed with Veggies! These muffins are the perfect blend of sweet and savory, combining the classic flavors of carrot cake with nutrient-rich zucchini. Ideal for breakfast, snacks, or dessert, they’re naturally sweetened and bursting with wholesome goodness. With every bite, you’ll enjoy a moist texture that keeps you satisfied, while sneaking extra veggies into your diet has never been easier. Customize them with your favorite nuts or spices for a personal twist!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar (packed)
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1/2 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup shredded zucchini (about 1 medium zucchini)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large bowl, whisk together flours, oats, baking soda, baking powder, spices, and salt.
  3. In another bowl, combine brown sugar, honey or maple syrup, eggs, applesauce, oil, and vanilla.
  4. Mix wet ingredients into dry until just combined; fold in shredded vegetables and nuts if using.
  5. Fill muffin cups two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Find it online: https://myrecipestories.com/carrot-cake-zucchini-muffins-moist-spiced-packed-with-veggies/