Zucchini Carrot Muffins
These zucchini carrot muffins taste like carrot cake in muffin form. Warmly spiced, loaded with two cups of carrots, and finished with that tall cracked dome you usually only get at a coffee shop. A two-stage baking temperature, a 30-minute batter rest, and one unconventional pan setup are the only things standing between you and a muffin that looks as good as it tastes. You don't need to squeeze the zucchini, you don't need a mixer, and these are somehow even better on day two.
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Servings: 12 muffins
INGREDIENTS
- 2 cups white whole wheat flour 1:1 gluten free flour if needed
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs room temperature
- 1/2 cup coconut sugar or light brown sugar
- 1/4 cup honey
- 1/2 cup unsalted butter melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups shredded carrots about 4 large carrots
- 1 cup grated zucchini about 1 medium zucchini, don’t squeeze juice out
- 1 cup mix-ins: golden raisins chopped pecans, chocolate chips
INSTRUCTIONS
- In a large mixing bowl, combine the gluten free flour, baking soda, ground cinnamon, and salt.2 cups white whole wheat flour, 2 teaspoons baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt
- In a separate medium bowl, whisk together the eggs, coconut sugar, honey, melted butter, milk, vanilla, carrots and zucchini.3 large eggs, 1/2 cup coconut sugar, 1/4 cup honey, 1/2 cup unsalted butter, 1/3 cup milk, 1 teaspoon vanilla extract, 2 cups shredded carrots, 1 cup grated zucchini
- Add the wet ingredients to the dry ingredients and fold together until just combined and all the pockets of flour are gone. Add the raisins and stir until just combined, being careful not to overmix. Cover with plastic wrap and let it rest for 30 minutes.1 cup mix-ins: golden raisins
- Preheat the oven to 425°F and line two muffin tins with paper liners in every other muffin cup. Spray with nonstick spray.
- Divide the batter evenly between the muffin cups all the way to the top, slightly overflowing. Bake the muffins in the preheated oven for 7 minutes then, with the muffins still in the oven, reduce the heat to 350°F and bake for another 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 246kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 329mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3892IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
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