Carrot Zucchini Spice Muffins

Carrot Zucchini Spice Muffins

Servings: 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes

Ingredients

  • 2 cups (284g) all-purpose flour or white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup + 2 Tbsp (90ml) canola oil
  • 1/4 cup + 2 Tbsp (100g) unsweetened applesauce
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (130g) peeled, finely shredded carrots
  • 1 cup (156g) unpeeled, finely shredded zucchini
  • 3/4 cup (80g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with 12 paper muffin cups. 

  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
  3. In a separate large mixing bowl whisk together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla.

  4. 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.

  5. Divide batter among prepared muffin cups filling each cup nearly full. 

  6. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes. 
  7. Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
  8. Recipe source: Cooking Classy

Recipe Notes

Nutritional information based on white flour and does not include nuts.