Carrot Zucchini Muffins
Confession, sometimes I have a hard time falling asleep because I have so many recipe ideas running through my head or I’m super excited to bake something the next day (pretty strange I know!). Well that was definitely the case with this recipe. I knew I had some zucchinis in the fridge that I needed to use up and I originally thought to make a zucchini walnut loaf which I was pretty excited about but then I decided to switch it up to muffins.
The next day I wanted to add a carrot cake vibe to these muffins and decided to add in shredded carrots, raisins and lots of spices!
After tasting the first one I was hooked – a little butter and honey took them to the next level. These muffins are not too sweet that they could make the perfect breakfast complement to some fruit or a quick snack.
For more recipes and pictures of these beauties and a quick optional cream cheese frosting for these, check out www.sweetescapekitchen.com
optional frosting recipe can be found here
Carrot Zucchini Muffins
- 1 cup shredded zucchini
- ½ cup shredded carrot
- 3 medium eggs (can use 2 large eggs)
- 3 tbsp applesauce
- 2 tbsp olive oil or melted coconut oil
- 1 tsp vanilla
- 1/2 cup coconut sugar
- 1 ½ cup gluten free flour (I like Bob’s Red Mill)
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¾ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup walnuts
- ¼ cup raisins
- Preheat your oven to 350F and line a muffin tin. You should have 12 standard muffins from this recipe.
- First you will want to remove excess liquid from your shredded zucchini. I like to leave the skin on the zucchini for some extra color! Once you measure out a cup of shredded zucchini you will wring it out to remove extra liquid. You can do this by using a cheesecloth or lining up a couple of paper towels and placing the zucchini in the middle of them, bundle it up and squeeze. Once you have the zucchini wrung out, place it in a large bowl with your shredded carrots.
- Add in wet ingredients to shredded carrots and zucchini: eggs, applesauce, oil, and vanilla until well combined.
- Add coconut sugar to the wet ingredient mixture and mix until well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Combine until you can tell the spices are evenly mixed into the flour.
- Add in dry ingredients to the wet ingredients. Do not over-mix. The batter will be a bit thick.
- Fold in your walnuts and raisins.
- Use a ¼ c measuring cup to fill your muffin tin. This recipe makes 12 muffins, but you can definitely make 9-10 larger ones.
- Bake for 25 – 28 minutes, around 25 minutes, check to see if they are done with a toothpick, if it comes out clean, they are done. If there is still batter on the toothpick, leave in the oven for a few more minutes.
- Let cool for a few minutes. Store in an airtight container for 4-5 days.