Best 7 Spiced Zucchini Carrot Muffins Recipes

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If you're looking for a delicious and healthy snack or breakfast option, spiced zucchini carrot muffins are the perfect choice. These muffins are moist and fluffy, with a tender crumb and a sweet, spicy flavor that will leave you wanting more. They're also packed with nutritious ingredients like zucchini, carrots, and spices, so you can feel good about indulging in them.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED ZUCCHINI CARROT MUFFINS



Spiced Zucchini Carrot Muffins image

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

Provided by sassbyheather

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

Steps:

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

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g

ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI CARROT SPICE MUFFINS



Zucchini Carrot Spice Muffins image

This is my own tweak on a classic zucchini bread recipe -- fruity and spicy and moist. Even my squash-and-carrot-loathing kids like these!

Provided by ChicPeaz

Categories     Quick Breads

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

2 cups sugar
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups grated zucchini
1/2 cup grated carrot (one large carrot)
1/2 cup grated apple (one medium apple)
1 (8 ounce) can crushed pineapple in juice
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon clove

Steps:

  • Preheat oven to 350*.
  • Squeeze excess moisture from zucchini and apple.
  • In a medium bowl, mix together flour, soda, powder, salt and spices.
  • In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
  • Add zucchini, carrot, apple and pineapple to wet mixture.
  • Add dry ingredients. Mix until combined.
  • Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
  • Bake for 20 minutes (muffins) or 60 minutes (loaves).
  • May be topped with cream cheese icing for extra deliciousness!

Nutrition Facts : Calories 232, Fat 9.9, SaturatedFat 1.6, Cholesterol 26.4, Sodium 221.3, Carbohydrate 33.3, Fiber 0.9, Sugar 18.7, Protein 2.9

SPICED ZUCCHINI MUFFINS



Spiced Zucchini Muffins image

Make and share this Spiced Zucchini Muffins recipe from Food.com.

Provided by TishT

Categories     Quick Breads

Time 35m

Yield 7 large muffins, 8-10 serving(s)

Number Of Ingredients 15

3 eggs
1/2 cup oil
1 cup sugar
1/2 cup sour cream
1 1/2 cups zucchini, grated
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon (use fresh if possible)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup dried fruit (raisins, cranberries, cherries) (optional)
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat the oven to 350F.
  • Grease and paper muffin tins.
  • Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
  • Do not overmix.
  • Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
  • (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
  • Pour into muffins tins and bake approximately 20 minutes.

Nutrition Facts : Calories 392.3, Fat 19, SaturatedFat 4.3, Cholesterol 85.6, Sodium 358.1, Carbohydrate 50.6, Fiber 2.1, Sugar 25.7, Protein 6.6

CARROT ZUCCHINI MUFFINS



Carrot Zucchini Muffins image

In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.

Provided by Taste of Home

Time 35m

Yield about 16 muffins.

Number Of Ingredients 7

1 package carrot cake mix (regular size)
1/2 cup applesauce
1/4 cup vegetable oil
1 large egg, room temperature
1-1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 214 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 208mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

FIVE SPICE MUFFINS



Five Spice Muffins image

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.

Provided by K Wiens

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 18

Number Of Ingredients 14

2 cups shredded zucchini
⅓ cup boiling water
2 ¾ cups all-purpose flour
1 ½ cups white sugar
⅔ cup sunflower seeds
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground nutmeg
3 eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  • In a large bowl, stir together zucchini and boiling water.
  • In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  • Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  • Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 32.1 g, Cholesterol 31 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 230.4 mg, Sugar 17.1 g

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Tips:

  • Use fresh, high-quality vegetables: Fresh carrots and zucchini will give your muffins the best flavor and texture.
  • Grate the vegetables finely: This will help them distribute evenly throughout the batter and prevent them from clumping together.
  • Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups about ⅔ full: This will prevent them from overflowing.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
  • Let the muffins cool completely before serving: This will help them hold their shape.

Conclusion:

These spiced zucchini carrot muffins are a delicious and healthy way to start your day. They're packed with fresh vegetables, whole wheat flour, and spices. They're also easy to make and can be enjoyed by people of all ages. So next time you're looking for a tasty and nutritious breakfast or snack, give these muffins a try. You won't be disappointed!

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