Easy Zucchini Muffins
These delicious, moist, and 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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Bread, Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories
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 carrots
Preheat the 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.
Keyword 30 minute muffins, carrots, freezer breakfast, freezer muffins, make-ahead breakfast, zucchini