Carrot and Zucchini muffins are the perfect make-ahead breakfast. They are moist, flavorful, and can be made healthy if desired.

Scale

1 cup grated carrot

2 cups grated zucchini

1 1/2 cups all-purpose flour

1/4 cup almond milk coffee creamer or milk of choice

1/2 cup butter, room temperature

2 eggs

1/3 cup white sugar

1/2 cup brown sugar

1 tablespoon vanilla powder or 1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

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Bring butter to room temperature, grate carrots and zucchini, measure other ingredients, preheat oven to 375 degrees.
Cream white sugar, brown sugar, and butter together using an electric mixer equipped with a paddle attachment. Mix until ingredients are fluffy or about one minute.
Add eggs-one at a time, creamer, and spices. Mix until combined
Slowly add baking soda, baking powder, flour, salt, and vanilla powder.
Turn the mixer on the slowest speed before addid in the zucchini and carrots. Mix for about 15 seconds or until just combined.
Using a muffin tin lined with baking cups; transfer batter filling each cup 3/4 of the way.
Bake for 40 minutes or until muffins come out clean when a toothpick is inserted.
Cool completely and enjoy right away!

Any type of milk can be used in place of almond milk coffee creamer

Keywords: carrot and zucchini muffins