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Carrot Cake Zucchini Muffins – Perfect for Meal Prep
Moist, tender muffins infused with warm spices, shredded carrots, and zucchini. They’re naturally sweetened and can be customized with your favorite mix-ins like nuts or raisins. Perfect for meal prep or an on-the-go breakfast!
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Wet Ingredients:
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar or honey/maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- Add-Ins:
- 1 cup grated carrot about 2 medium carrots
- 1 cup grated zucchini squeeze out excess water
- 1/3 cup raisins or chopped nuts optional
Instructions
- Prepare the Batter:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the wet ingredients: oil, brown sugar, granulated sugar, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the grated carrot, zucchini, and any optional add-ins like raisins or nuts.
- Bake the Muffins:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing Option: Freeze muffins in a sealed bag for up to 3 months. Thaw at room temperature or reheat in the microwave.
- Make It Healthier: Use whole wheat flour, reduce sugar, or replace some of the oil with unsweetened applesauce.
- Frosting: For a carrot cake twist, top with a dollop of cream cheese frosting or a simple powdered sugar glaze.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSodium: 180mgFiber: 2gSugar: 12g