Healthy Carrot Zucchini Muffins

5 from 1 vote

Healthy Carrot 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 Time10

Cook Time20

Total Time30

Course: Bread, Breakfast, Snack

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 225kcal

Author: Sarah Jenkins

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup butter
1 cup brown sugar
3 eggs, beaten
1 ½ cup shredded carrots
1 ½ cup shredded zucchini

Instructions

Preheat the oven to 350 degrees and grease a muffin tin with butter or cooking spray (or use paper cupcake liners).
In a large bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt and set aside.
In a large 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.
Add the shredded carrots and zucchini to the wet ingredients and stir until combined.
Fold the bowl of dry ingredients into the wet ingredients until just combined – don’t over-mix!
Divide batter among the muffin cups, filling each one about 3 quarters full.
Bake for 25-30 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean. (See note about baking times below.)
Let the muffins cool in the pan for at least 10 minutes, then take them out and finish cooling on a wire rack.

Notes

Depending on your oven, your baking time may vary slightly so keep an eye on these and adjust accordingly.
Mini-muffins will take roughly 15 minutes to make versus full-sized muffins.
Store muffins in an airtight container at room temperature. Muffins will keep for about 4-5 days.

Nutrition