Description
Indulge in the wholesome goodness of Carrot Cake Zucchini Muffins, a delightful combination of flavors that makes for an irresistible snack or breakfast treat.
Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup melted coconut oil
- 1/4 cup sour cream
- 2 cups shredded carrots and zucchini (combined)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease the muffin tin.
- In a bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, and cinnamon until well combined.
- Fold in the shredded carrots and zucchini until just mixed.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined; do not overmix.
- If desired, fold in chopped nuts gently.
- Spoon batter into muffin tin, filling each cup about two-thirds full.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg