Carrot And Zucchini Muffins
These delicious, moist, healthy carrot zucchini muffins are loaded with veggies and light on the sugar. Perfect for a brunch or coffee date, or for a quick, easy breakfast.
It’s finally fall ya’all!! Sort of. It’s unusually overcast today in Colorado where the temperature’s not scheduled to go above 60 degrees all day. It’s glorious. We hunted through drawers to pull out our down vests, comfy jeans and sweatshirts today before school started and were rewarded with a fresh crispness in the air, and crunchy leaves beneath our feet as we stepped out the door and into our morning.
It’s short lived though. Even as I’m sitting here in my living room, typing this post, sipping chai tea next to a flickering fire, I can see tomorrow’s forecast: a high of 86! But that’s weather in Colorado. You never really know what you’re going to get. So we’re not putting our shorts away juuust yet. But we’re getting close.
So, given the extra time it took us today to locate some of our warm weather gear, I was secretly thanking my past self for thinking ahead just a bit and making a HUGE batch of these carrot zucchini muffins. Somehow this summer, I had enough foresight and planning to come up with several make-ahead freezer meals, of which included these awesome muffins. I threw a bunch of them in the freezer and we’ve been pulling them out here and there when we’ve been short on time and need a quick breakfast or snack.
The best part about these muffins? They’re fairly healthy and packed with veggies so I don’t feel at all guilty about chucking them to the kids as we run out the door at breakneck speed. (Actually, the “speed” part of that last sentence is not at all accurate – if you have elementary kids in your home, you are well aware that the mornings move so slowly that it’s a wonder you’re able to get them to school before lunch. But somehow, with all of my cries of ‘Let’s goooooo guys!’ ‘Get dressed!’ and ‘For the love of god will you please just brush your teeth!’ it feels like we’re constantly racing against the clock to make it there in time. All the more reason to have something quick and easy ready for them to eat.)
If you’re not going to make, and then freeze these muffins to use for your hectic mornings, good. They’re actually best right out of the oven. But, they do make a great, quick breakfast when warmed in the microwave for 10 seconds and smeared with a liberal dollop of butter. And even though they are made with what I would technically call “summer veggies”, they tasted delicious to me this morning as we welcomed the cooler temps in our bathrobes and slippers.
Carrot And Zucchini Muffins
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup butter
¾ cup brown sugar
2 eggs, beaten
1 ½ cup shredded zucchini
1 cup shredded carrots
Preheat oven to 350 degrees and grease a muffin tin with butter or cooking spray (or use paper liners).
In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt and set aside.
In a larger mixing bowl, cream the butter and sugar on high speed until well combined. Add the eggs, one at a time, and then stir in the vanilla.
Fold in the dry ingredients until just combined – don’t over mix!
Divide the batter among the muffin cups, filling each one about 3 quarters full.
Bake for 15-20 minutes, until the muffins are golden brown on top and a toothpick inserted into one of the muffins comes out clean.
Let the muffins cool in the pan for at least 10 minutes, then take them out and finish cooling on a wire rack.