Description
There’s something magical about the warmth of cinnamon, the sweetness of carrots, and the moisture of zucchini all packed into one delicious muffin! My grandmother used to sneak veggies into our treats, and these muffins remind me of those little moments of love. Soft, spiced, and drizzled with a sweet glaze, they’re the perfect morning treat or afternoon snack. Try them today and let me know what you think! 💛
Ingredients
For the Muffins:
✅ 1 ½ cups all-purpose flour
✅ 1 tsp baking powder
✅ 1 tsp baking soda
✅ 1 tsp ground cinnamon
✅ ½ tsp ground nutmeg
✅ ½ tsp ground ginger
✅ ½ tsp salt
✅ 1 cup granulated sugar
✅ ½ cup vegetable oil
✅ 2 large eggs
✅ 1 tsp vanilla extract
✅ 1 cup grated carrots
✅ 1 cup grated zucchini
✅ ½ cup chopped walnuts (optional)
✅ ½ cup raisins (optional)
For the Glaze:
✅ 1 cup powdered sugar
✅ 2-3 tbsp milk
✅ ½ tsp vanilla extract
Instructions
1️⃣ Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2️⃣ In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3️⃣ In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
4️⃣ Gradually mix dry ingredients into wet ingredients until just combined.
5️⃣ Fold in carrots, zucchini, walnuts, and raisins (if using).
6️⃣ Fill muffin cups ¾ full and bake for 20-25 minutes.
7️⃣ Cool in the tin for 5 minutes, then transfer to a rack.
8️⃣ Whisk glaze ingredients and drizzle over cooled muffins
Notes
These muffins are the perfect balance of indulgence and nutrition! Who would you share them with? 🧁💛
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250 kcal per muffin
- Sugar: 20g per muffin
- Fat: 12g per muffin
- Carbohydrates: 34g per muffin
- Fiber: 2g per muffin
- Protein: 3g per muffin