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

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👩‍🍳 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.

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💡 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