carrot zucchini muffins
Healthier carrot and zucchini muffins that are moist and super flavourful and packed with some veggies for a delicious breakfast treat.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 12
Author: the communal feast
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 TBS vanilla
- 1 1/2 cup grated carrots
- 1 1/2 cups grated zucchini strain through paper towel to remove excess water
- 2 cups all-purpose flour
- 1 TBS ground cinnamon
- 1 TBS ground nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Cream cheese swirl:
- 4 oz cream cheese room temperature
- 1/2 tsp vanilla
- 1 TBS granulated sugar
Preheat oven to 350 degrees F. Line a muffin tin with inserts or spray with cooking oil.
In a large mixing bowl, combine oil and sugar. Mix until just combined. Beat in the eggs and vanilla until eggs are fully incorporated. Stir in the shredded carrots and zucchini.
In a separate bowl, combine the dry ingredients. Mix together the flour, salt, baking powder, baking soda, spices whisking to combine. Fold into the wet ingredients.
Divide the batter between 12 muffins.
Mix together the cream cheese swirl ingredients. If the cream cheese hasn't softened enough, microwave it a few seconds until its spreadable. Dollop about 1/2 tsp size of the mixture overtop each muffin. Use a butter knife to swirl it into the tops of the muffins.
Bake for 25 minutes until toothpick inserted comes out clean. Allow to cool slightly in the muffin tin before removing.