These muffins are a delightful blend of carrots and zucchini, enhanced with warm spices, perfect for a healthy snack or breakfast.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large bowl, whisk together the egg, applesauce, and brown sugar until smooth.
Ensure the sugar is fully dissolved for a smoother batter.
In another bowl, combine the flours, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients together helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the shredded carrots, zucchini, and raisins.
Folding gently prevents the batter from becoming dense.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Continue in our app for the best experience
