Carrot Zucchini Spice Muffins
Ingredients
-
2
cups
all-purpose flour or white whole wheat flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
2
tsp
ground cinnamon
-
½
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
⅛
tsp
ground cloves (optional)
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
¼
cup + 2
Tbsp canola oil
-
¼
cup + 2
Tbsp unsweetened applesauce
-
2
large
eggs
-
1½
tsp
vanilla extract
-
1
cup
peeled, finely shredded carrots
-
1
cup
unpeeled, finely shredded zucchini
-
¾
cup
chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper muffin cups.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another large bowl, whisk together the granulated sugar, brown sugar, canola oil, applesauce, eggs, and vanilla.
- Stir in the shredded carrots and zucchini.
- Add the dry flour mixture to the wet ingredients and stir gently until just combined.
- Divide the batter among the prepared muffin cups, filling each nearly full.
- Bake in the preheated oven for about 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
246
Total fat
8g
Total carbohydrates
38g
Total protein
3g
Sodium
173mg
Cholesterol
31mg
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