Everything you know and love about a carrot muffin is made better with the addition of zucchini in these mini carrot zucchini mufins! Moist, sweet, and perfectly spiced, these mini muffins are the perfect treat to use up all your seasonal zucchini!
Wednesday July 8, 2020
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Carrots Cinnamon Zucchini
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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!
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, sour cream 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.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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