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Carrot Zucchini Muffins
Moist carrot zucchini muffin recipe. Check out the step-by-step photos and tips above the recipe.
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
183
kcal
Author
Kate @ I Heart Eating
Ingredients
1/4
cup
vegetable oil
1/2
cup
buttermilk¹
2
large eggs
1/2
teaspoon
vanilla
1/2
cup
brown sugar
packed
1/4
cup
granulated sugar
1
cup
grated zucchini²
1
cup
grated carrot
1
cup
whole-wheat flour
1
cup
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1
teaspoon
ground cinnamon
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners. Set aside.
In a large bowl, whisk together oil and buttermilk until well-combined.
Whisk in the eggs and vanilla until combined.
Add the sugars, and whisk until combined.
Stir in grated carrots and zucchini.
Add the flours, baking powder, baking soda, salt, and cinnamon; stir until just combined.
Spoon batter into prepared muffin cups.
Bake for 15-25 minutes.
The muffins are done when a toothpick inserted into the center comes out clean.
Let cool in pan for about 5 minutes.
Remove from pan and let muffins cool on wire racks.
Notes
Low-fat or full-fat buttermilk will work.
I don't squeeze any of the moisture out of the zucchini.
Nutrition values are estimates.
Nutrition
Serving:
1
muffin
|
Calories:
183
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
27
mg
|
Sodium:
174
mg
|
Potassium:
179
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
1845
IU
|
Vitamin C:
2.6
mg
|
Calcium:
50
mg
|
Iron:
1.1
mg