Carrot Zucchini Muffins
Try these amazing homemade Carrot Zucchini Muffins that are packed with carrots, zucchini, and walnuts. This recipe is super easy to make from scratch and will be a great breakfast idea!
Servings: 12 muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¼ cup unsweetened apple sauce
- 1 cup raw cane sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups carrots grated
- 1 ½ cups zucchini grated, squeezed from juices
- ¾ cup walnuts chopped
Preheat oven to 375°F, line a muffin tin with cupcake liners and set aside.
In a mixing bowl, whisk together vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract.
In a separate mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Then add it to the wet ingredients and mix.
Add grated carrots, zucchini, and walnuts and mix until well combined.
Divide the mixture between 12 muffin tins and bake at 375°F for about 20-25 minutes, until a toothpick inserted in the middle comes out dry.
Take the out of the oven and let them sit in the muffin tin for about 10 minutes, then move to a wire rack to cool off completely.
How to store?
Did you notice that when you store muffins, their top become a bit soggy? The reason this happens is when we store them, their moisture migrates from inside to the surface. Because they are locked in a container or a sealed bag, the moisture cannot escape, so it stays on top, making it soggy.
Unfortunately, we cannot completely avoid this, but there is one trick that we can use!
I like to place a piece of paper towel on the bottom of the plastic container, put the muffins on top, place another paper towel on top, and then seal with the lid. This way the paper towel will help to absorb some portion of the moisture.
You can use the same technique for a zip-lock bag.
This way you can keep the muffins on a counter top for about 3 days, or in a refrigerator for about a week.
How to freeze?
When you freeze the muffins, I like to wrap them individually in a plastic wrap or foil, and then put in a zip-lock bag. You can freeze them for up to 2 months. When ready to eat, just take them out of the freezer, let them thaw in a room temperature for 20 minutes, then reheat in a microwave or an oven.
Serving: 1muffin | Calories: 295kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 242mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2763IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg