Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
21
Yield:
21 muffins
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Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

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  • Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.

  • Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Cook's Note:

Substitute pumpkin pie spice for the nutmeg if preferred.

Nutrition Facts

227 calories; protein 3.6g 7% DV; carbohydrates 28g 9% DV; fat 11.6g 18% DV; cholesterol 49.8mg 17% DV; sodium 254.4mg 10% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2019
O-MY-GOSH... these muffin are so... delicious! I made exactly to the recipe and it made 20 perfect size muffins took 20 min in oven ( was a bit skeptical of the 17 min to begin with ) I agree with the other reviews to add the raisins even tho not such a huge fan of them they added a nice sweet flavor that it needed I also did handful of walnuts. I started out with cutting a muffin in 1/4's just to taste one and ended up eating the whole thing! LOL Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2019
I used brown sugar instead of white & my cupcakes turned out great... Read More
Rating: 4 stars
08/05/2018
8.5.18 Pretty tasty muffins. Would recommend not omitting the optional raisins and walnuts because the raisins add sweetness and the walnuts some crunch. Texture was firm but moist and tender. Scaled the recipe in half and ended up with 10 smaller-size muffins. sassybyheather thanks for sharing your recipe. Read More
Rating: 5 stars
08/07/2019
O-MY-GOSH... these muffin are so... delicious! I made exactly to the recipe and it made 20 perfect size muffins took 20 min in oven ( was a bit skeptical of the 17 min to begin with ) I agree with the other reviews to add the raisins even tho not such a huge fan of them they added a nice sweet flavor that it needed I also did handful of walnuts. I started out with cutting a muffin in 1/4's just to taste one and ended up eating the whole thing! LOL Read More
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Rating: 5 stars
11/25/2018
I needed to use up zucchini and carrots in my fridge and wanted to make them into something my three-year-old would eat. This was perfect. It s not a very sweet muffin so it definitely needed the raisins. I omitted the walnuts and sprinkled sugar on the tops before they went in the Oven. This made 21 muffins. Read More
Rating: 5 stars
04/20/2019
i made some changes to this recipe and it came out amazing! 2 and 1/2 cups flour 1 cup quick oats 1/2 cup brown sugar 1/2 cup white sugar one large zucchini one rounded cup of matchstick carrots blended to a puree in a blender with 1/2 - 3/4 cup of water I used 4 tsp of club house pumpkin pie spice blend instead of the separate spices I did not add nuts or raisins. Everything else was measured the same as original recipe. all i can say is... A-MAZING! and so moist! definitely a keeper! Read More