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Zucchini Carrot Muffins

Small Batch Zucchini Carrot Muffins

Small Batch Zucchini Carrot Muffins are moist and bursting with zucchini and carrots in every bite. They are topped with an oat crumble and only make 4 muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 Large Muffins
Calories 468 kcal

Ingredients
 
 

Oat Crumble Topping

  • ¼ cup All Purpose Flour
  • ¼ cup Rolled Oats
  • 3 tablespoon Brown Sugar
  • 3 tablespoon Butter softened
  • ¼ tsp Cinnamon

Zucchini Carrot Muffins

  • ¼ cup Oil
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • ¾ cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ cup Zucchini grated
  • ½ cup Carrot grated

Instructions
 

To make the Oat Crumble Topping:

  • In a medium bowl add the flour, rolled oats, brown sugar, softened butter and cinnamon. Mix until all combined and set to the side until needed.

Zucchini Carrot Muffin Batter

  • Preheat Oven to 400F and grease a muffin tin generously skipping every other canal. (see photo)
  • In a large mixing bowl add the vegetable oil, vanilla extract, egg and beat until smooth.
  • Add in the brown sugar, vanilla extract.
  • In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon and whisk together.
  • Combine the dry ingredients with the wet ingredients.
  • Mix in the grated zucchini and grated carrots and fold until all combined.
  • Scoop and divide the muffin batter into the prepared muffins tins.
  • Top the muffins with the oat crumble and bake the muffins.
  • Bake Zucchini Carrot muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and are golden brown.
  • Remove the muffins from the oven and allow them to cool completely before inverting them.

Notes

Add ins: Add up to ½ to ¾ cup of your favorite add ins, raisins, walnuts, mini chocolate chips.
Storage: Store the baked muffins at room temperature in an airtight sealed container for 5 to 7 days. They can also be frozen for up to 3 months for a longer storage. Individually wrap the muffins in plastic wrap and thaw them out for a quick breakfast on the go. 
Mini Muffins: This recipe should yield 12 to 14 mini muffins, fill your mini muffin pans with batter that fills to the top. Bake muffins at 400F for 12 to 16 minutes

Nutrition

Calories: 468kcalCarbohydrates: 57gProtein: 6gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 69mgSodium: 571mgPotassium: 204mgFiber: 2gSugar: 28gVitamin A: 3036IUVitamin C: 4mgCalcium: 113mgIron: 2mg
Keyword small batch, zucchini carrot muffins, zucchini muffins
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