Soft, spiced, and naturally sweet with hidden veggies—perfect for breakfast or snacks!
Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–22 minutes
Total Time: ~35 minutes
These muffins combine the best of both worlds: the cozy spices and texture of carrot cake with the moisture and nutrition of zucchini. They’re super easy, freezer-friendly, and kid-approved!
Ingredients
- 1 cup grated carrots (about 2 medium)
- 1 cup grated zucchini (about 1 medium, excess moisture squeezed out)
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup unsweetened applesauce
- ½ cup brown sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup whole wheat flour (or use all AP flour)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)