Zucchini Carrot Muffins: Moist, Wholesome, and Kid-Approved
These zucchini carrot muffins are moist, warmly spiced, and perfect for breakfast, snacks, or school lunches wholesome and kid-approved!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup grated zucchini about 1 small zucchini
- 1 cup peeled and grated apple about 1 medium apple
- 1 cup grated carrots about 2 medium carrots
Instructions
- 1. Preheat oven to 350°F and line muffin tins with liners.
- 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- 3. In a separate bowl, whisk eggs, oil, sugars, and vanilla until smooth.
- 4. Stir wet ingredients into dry until just combined.
- 5. Fold in grated zucchini, apple, and carrots.
- 6. Divide batter evenly into 18 muffin cups.
- 7. Bake for 20–25 minutes or until a toothpick comes out clean.
- 8. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Grate and then press out liquid from zucchini, apple, and carrots using a paper towel for best texture.
Muffins can be stored in an airtight container for 3 days or frozen for up to 3 months.