Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 148
- Sugar: 13g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg