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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins
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Carrot Cake Zucchini Muffins are a delightful and nutritious treat that combines the sweetness of carrots and zucchini with warm spices, creating a moist and satisfying bite. Perfect for breakfast, snacks, or dessert, these muffins are easy to make and packed with wholesome ingredients.

Ingredients

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  • 1 egg
  • 1/2 cup brown sugar (packed)
  • 1/3 cup sugar
  • 1/3 cup coconut oil (melted)
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a medium bowl, whisk together the egg, brown sugar, sugar, coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
  3. Stir in the shredded carrots and zucchini until evenly combined.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in any optional nuts if desired.
  7. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
  8. Bake for approximately 20 minutes or until a toothpick inserted comes out clean.

Nutrition

Find it online: https://kitchensecretstips.com/carrot-cake-zucchini-muffins/