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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let me know how it was!