Carrot or Zucchini Muffins

Start your day with the wholesome goodness of Carrot or Zucchini Muffins, a versatile recipe that blends the natural sweetness of grated veggies with warm spices like cinnamon and nutmeg. These tender, moist muffins are made with a hint of applesauce for extra moisture and are easy to customize with optional mix-ins like chopped walnuts or raisins. Perfect for breakfast, snack time, or even a light dessert, they’re ready in just 35 minutes and make a batch of 12, ideal for meal prep or sharing. Whether you choose carrots for a classic touch or zucchini for a light, summery twist, these muffins are a delightful way to sneak in some veggies while satisfying your cravings.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 0.25 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 0.5 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1.5 cups grated carrot or zucchini
• 0.5 cup chopped walnuts (optional)
• 0.5 cup raisins (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In a medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil, applesauce, and vanilla extract, and mix until fully incorporated.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.

Step 5

Fold in the grated carrot or zucchini until evenly distributed throughout the batter. If using chopped walnuts or raisins, fold those in as well.

Step 6

Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1292.1g)

Amount per serving	% Daily Value*
Calories	3514.0

Total Fat 158.1g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 67.2g
Cholesterol 372mg	0%
Sodium 3767.3mg	0%
Total Carbohydrate 501.3g	0%
Dietary Fiber 26.8g	0%
Total Sugars 267.9g
Protein 53.6g	0%

Vitamin D 82IU	0%
Calcium 365.4mg	0%
Iron 18.4mg	0%
Potassium 2601.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 5.9%

Carbs: 55.1%