Ingredients
Scale
- 1 egg
- 1/2 cup brown sugar (packed)
- 1/3 cup sugar
- 1/3 cup coconut oil (melted, may substitute with melted butter or vegetable oil)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup shredded carrots
- 1 cup shredded zucchini or yellow squash
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F. Grease a muffin tin.
- In a medium bowl, mix egg, brown sugar, sugar, coconut oil, sour cream, vanilla, and cinnamon.
- Add shredded carrots and zucchini. Mix until combined.
- In a small bowl, mix dry ingredients (flour, baking powder, baking soda, salt).
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in chopped nuts (optional).
- Spoon batter into greased muffin tin.
- Bake for 20 minutes or until a toothpick comes out clean.
Notes
- Store muffins in an airtight container for up to 3 days.
- You can substitute coconut oil with melted butter or vegetable oil.
- Nuts are optional but add texture.
- Muffins may be sticky when fresh but firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg