Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Carrot Cake Zucchini Muffins
The flavors of carrot, zucchini, brown sugar and cinnamon come together to make a delicous muffin!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Bread
Cuisine:
American
Keyword:
Carrot Cake Zucchini Muffins
Servings:
12
Calories:
202
kcal
Ingredients
1
egg
1/2
cup
brown sugar
packed
1/3
cup
sugar
1/3
cup
coconut oil
melted (may sub. melted butter or vegetable oil)
1/4
cup
sour cream
2
tsp
vanilla extract
2
tsp
ground cinnamon
1
cup
all-purpose flour
1/2
tsp
baking powder
1/2
tsp
baking soda
pinch
of salt
1
cup
shredded carrots
1
cup
shredded zucchini or yellow squash
1/2
cup
chopped pecans or walnuts
Instructions
Preheat oven to 350. Grease muffin tin.
In medium size mixing bowl, combine egg, brown sugar, sugar, coconut oil, sour cream, vanilla and cinnamon.
Add shredded carrots and zucchini. Mix until combined.
In small mixing bowl, mix dry ingredients.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in chopped nuts until just combined. (optional)
Spoon batter into greased muffin tin and bake for 20 minutes or until toothpick comes out clean.
Muffins will be sticky (and delicious!).
Nutrition
Calories:
202
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
16
mg
|
Sodium:
73
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
1852
IU
|
Vitamin C:
2
mg
|
Calcium:
38
mg
|
Iron:
1
mg