Dry Ingredients
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
½ tsp salt
Wet Ingredients
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
Mix-Ins
1 cup grated carrots (about 2 medium)
1 cup grated zucchini, squeezed dry (about 1 small)
½ cup chopped walnuts or pecans
½ cup raisins or shredded coconut (optional)
Cream Cheese Glaze (Optional but Highly Recommended!)
4 oz (115g) cream cheese, softened
¼ cup (30g) powdered sugar
1-2 tbsp milk
👩🍳 Step-by-Step Instructions
1. Prep & Mix Dry Ingredients
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
In a large bowl, whisk flour, baking soda, spices, and salt.
2. Combine Wet Ingredients
In another bowl, mix oil, sugars, eggs, and vanilla until smooth.
Fold in carrots, zucchini, and nuts.
3. Bake to Perfection
Divide batter evenly among muffin cups (fill ¾ full).
Bake 18-22 mins until a toothpick comes out clean.
Cool 5 mins in pan, then transfer to a rack.
4. Glaze & Serve
Beat cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled muffins.
💡 Pro Tips for the Best Muffins
✅ Squeeze zucchini dry – Prevents soggy muffins
✅ Toast nuts first – Enhances flavor & crunch
✅ Don’t overmix – Stir until just combined
✅ Freeze unglazed – Thaw & glaze before serving
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