Healthier carrot and zucchini muffins that are moist and made with just the right amount of spice for a super flavourful, veggie packed delicious breakfast treat finished with a cream cheese swirl.
This recipe is super quick and easy to make, and I hand whisked it from start to finish because it’s that easy. You don’t even need to whip out the big bulky mixer or even the electric one. There’s enough liquid that your arm won’t even feel like it’s a workout. As I previously mentioned, the biggest tip is to prep the zucchini correctly by removing all that extra water. I like to use a cheese grater and line a plate or a bowl with some paper towel so that I don’t need to scoop it up or transfer it. Let it sit a little bit so the moisture has time to release and ring it out over the sink hard to get it all out. If you don’t do this, you’re adding all that extra liquid into the muffin mixture and it won’t bake the same. They will turn out wet and not enjoyable. The last tip is to under bake a little bit. I found that 25 minutes was the perfect amount of time and allowed the muffins to sit in the pan for an extra 5 minutes to cool and continue to cook.
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