Easy Carrot Zucchini Muffins

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in the grated carrots and zucchini until evenly distributed.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 210 kcal | Servings: 12 muffins