Ingredients
- 200 g flour gluten-free all-purpose
- 100 g sugar granulated
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 120 ml vegetable oil
- 120 ml milk
- 1 tsp vanilla extract
- 100 g carrots grated
- 100 g zucchini (courgette) grated
- 50 g walnuts chopped or raisins (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the grated carrots, grated zucchini, and chopped walnuts or raisins if you're using them.
- Fill each muffin cup about 2/3 full with the muffin batter.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.Enjoy your homemade carrot and zucchini muffins!
Nutrition Facts
Carrot and zucchini muffins
Serving Size
1 Serving
Amount per Serving
Calories
2714
% Daily Value*
Fat
160
g
246
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
90
g
Monounsaturated Fat
34
g
Cholesterol
387
mg
129
%
Sodium
2867
mg
125
%
Potassium
1355
mg
39
%
Carbohydrates
282
g
94
%
Fiber
13
g
54
%
Sugar
116
g
129
%
Protein
47
g
94
%
Vitamin A
17660
IU
353
%
Vitamin C
25
mg
30
%
Calcium
826
mg
83
%
Iron
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.