9.3K Views
Carrot Zucchini Mini Muffins
by
Natalie | The Kollee Kitchen
(IC: blogger)
36 Pieces
30 min
Around this time of year, zucchinis start hitting the stores in full force. You may have even grown some in your backyard and now you have a ridiculous amount! If you're like me, there is only so much roasted zucchini, zucchini stir fry, and zoodles you can eat, so why not bake with the rest? Carrot zucchini mini muffins are little gems that combine zucchini loaf and carrot cake into one tasty treat! These little muffins are so addicting, you're going to want to eat the whole batch! These muffins are spiced perfectly and packed full of flavor. They are so moist, so they keep well in a sealed container for a few days after baking... if they last that long!
Carrot Zucchini Mini Muffins
Recipe details
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup canola oil
- 1/4 cup white sugar
- 1/3 cup lightly packed brown sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup shredded zucchini (about one medium)
- 3/4 cup shredded carrot (1-2 large carrots)
Instructions
- Preheat oven to 350 F and line or grease mini muffin pan
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside
- In a large bowl, beat together oil, sugars, eggs and vanilla
- Whisk the wet ingredients into the dry until thoroughly combined
- Fold the carrots and zucchini into the batter
- Spoon batter into prepared mini muffin pan, fill about 3/4 full
- Bake for 14-16 minutes, or until toothpick inserted into centre comes out clean.
Want more details about this and other recipes? Check out more here!
Published August 3rd, 2020 9:53 PM
Comments
Share your thoughts, or ask a question!
First I love the recipe but it is only 2 of us can i cut the recipe in half