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–+ servings
Peach Coffee Crumble

Peach Coffee Crumble

Moist carrot cake zucchini muffins pack hidden veggies. For a fruity twist, try our Peach Coffee Crumble recipe too.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup grated zucchini about 1 medium zucchini
  • 1 cup grated carrots about 2 medium carrots
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 12-Cup Muffin Tin
  • Box Grater or Food Processor

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together the eggs, honey (or maple syrup), oil, and vanilla until smooth.
  3. Stir in the grated zucchini and carrots until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Add in optional nuts or raisins, gently folding them into the batter.
  7. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 38mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are incredibly moist, thanks to the zucchini. Don't squeeze the liquid out of it; that moisture is key!
You can make these muffins healthier by swapping half the flour with almond or oat flour, or use a flax egg for a vegan version.
They can be frozen for up to 3 months. Just thaw them at room temperature when you want to enjoy one.
For an extra treat, make a simple glaze of powdered sugar, milk, and vanilla to drizzle over the cooled muffins.
Tried this recipe?Let us know how it was!