How To Make Carrot Zucchini Spice Muffins
The whiff of the aroma off of these when baking is enough for you to try them! These wonderful spice muffins are infused with zucchini, which works wonders!
Serves:
Ingredients
- 2cupsall-purpose flouror white whole wheat flour
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 2tspground cinnamon
- ½tspground ginger
- ¼tspground nutmeg
- ⅛tspground clovesoptional
- ½cupgranulated sugar
- ½cuplight brown sugar
- ¼cupcanola oil(plus 2 tbsp)
- ¼cupapplesauce(plus 2 tbsp) unsweetened
- 2eggslarge
- 1½tspvanilla extract
- 1cupcarrotspeeled, finely shredded
- 1cupzucchiniunpeeled, finely shredded
- ¾cupwalnutschopped, or pecans (optional)
Instructions
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Preheat oven to 350 degrees F. Line a muffin pan with 12 paper muffin cups.
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In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
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In a separate large mixing bowl whisk together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla.
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Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined.
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Divide batter among prepared muffin cups filling each cup nearly full.
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Bake in preheated oven until toothpick inserted into center comes out clean, about 20 to 24 minutes.
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Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
Nutrition
- Calories: 194.46kcal
- Fat: 5.68g
- Saturated Fat: 0.64g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.18g
- Polyunsaturated Fat: 1.64g
- Carbohydrates: 32.71g
- Fiber: 1.28g
- Sugar: 15.57g
- Protein: 3.35g
- Cholesterol: 26.66mg
- Sodium: 173.08mg
- Calcium: 50.67mg
- Potassium: 108.80mg
- Iron: 1.33mg
- Vitamin A: 97.52µg
- Vitamin C: 3.55mg
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