Soft muffins made with grated carrots and zucchini, warmed with cinnamon and nutmeg, with optional walnuts. The flavor of carrot cake in an easy muffin.
Author:Dorothy Miller
Ingredients
Scale
1 cup grated carrots
1 cup grated zucchini
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in the grated carrots, zucchini, and walnuts if using.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.