Carrot Zucchini Muffins
User Reviews
4.7
Carrot Zucchini Muffins
Description
This recipe combines all-purpose or whole-wheat flour with baking powder, baking soda, salt, and fragrant spices including cinnamon, ginger, nutmeg, and cloves. The wet ingredients consist of pure maple syrup, unsweetened applesauce, melted coconut oil, eggs, and vanilla extract. Shredded zucchini and carrot are folded into the batter together with flaked coconut and raisins for added moisture and natural sweetness.
The muffins are portioned into lined muffin cups, topped with turbinado sugar for a slight crunch, and baked until golden brown with a springy top. This results in a tender crumb that balances moisture from the vegetables with spice warmth and natural sweetness.
These muffins work well as a breakfast treat or snack. They can be enjoyed slightly warm or at room temperature. The inclusion of shredded zucchini helps keep them moist without added oil or butter beyond the coconut oil.
To keep muffins moist, do not completely wring out zucchini after shredding—some moisture is beneficial. Cooling the muffins briefly before serving improves texture. Turbinado sugar adds a subtle sweetness and crunchy top crust.
Ingredients
- 2 cups all-purpose flour or whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/2 cup pure maple syrup
- 1/3 cup applesauce unsweetened
- 1/3 cup coconut oil melted and slightly cooled
- 2 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 1 cup zucchini squeeze out excess liquid in paper towel, shredded
- 1 cup carrot shredded
- 1/2 cup coconut flaked
- 1/3 cup raisin or dried cranberries
- 2 tablespoons turbinado sugar for sprinkling on muffins
Instructions
- Preheat the oven to 375 degrees F.
- Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.
- Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 20 to 24 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
- Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes. Enjoy!
Notes
- Squeeze shredded zucchini in a paper towel to remove some moisture, but keep it slightly damp to maintain muffin moisture.
- Turbinado sugar sprinkled on top adds a textured, sweet crust once baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 166mg | 7% |
| Potassium | 269mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1847IU | 37% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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