Healthy Zucchini Carrot Muffins are a light, moist perfectly spiced breakfast treat. These homemade carrot zucchini muffins are great to make when your garden is bursting with fresh zucchini!
These zucchini muffins are made with many ingredients that are most likely already in your kitchen, making it a great recipe to try today! This healthy carrot zucchini muffins recipe is so great for sneaking healthy snacks into your kids day, I love a good healthy and tasty treat. This recipe is perfect year round but especially perfect for summer when the zucchini is freshest.
Healthy Zucchini Carrot Muffins
I do not know what it is, but I just adore muffins! And any recipe for a delicious yet healthy muffin is one that I am going to enjoy. I also love sneaking more vegetables into my kid’s diets and with these muffins they have no idea just how healthy they are!
Why You’ll Love This Recipe
- This recipe makes two dozen muffins, instead of just one, which is great because I can freeze some and enjoy them later on.
- These muffins are moist, fluffy and certainly do not taste like they have a bunch of vegetables in them.
- They are a great breakfast dish, snack and even go well in school lunches.
Carrot and Zucchini Muffin Ingredients
Flour: For these muffins you need 1 1/2 cups of all-purpose flour.
Wheat flour: In addition, you will need 3/4 cup of whole wheat flour.
Oat flour: To make these muffins nice and healthy we are topping them off with 3/4 cup of oat flour. If you don’t want to buy this, you can just blended oats into a fine consistency.
Salt: Add in 1 teaspoon of salt for added taste.
Baking soda: Use 1 teaspoon of baking soda to help create a fluffy texture.
Baking powder: Add in 1 teaspoon of baking powder to help the muffins rise during the baking process.
Cinnamon: You will want to include 2 1/2 teaspoons of ground cinnamon for a wonderful warm spice in these muffins.
Nutmeg: Adding 1/4 teaspoon of ground nutmeg will give a warm nutty flavor.
Eggs: You will need 3 eggs to help create amazing texture to these sensational muffins.
Vegetable oil: Use 1/2 cup of vegetable oil to give these muffins wonderful moisture.
Applesauce: Add in 1/2 cup of unsweetened applesauce, I used one of the snack cups of applesauce. This replaces fats typically found in butter, to make these healthy applesauce is a great replacement.
Yogurt: Another great healthy alternative, add in 1 cup plain or vanilla yogurt.
Honey: To sweeten these muffins up, we are replacing sugar with 3/4 cup of honey.
Vanilla extract: To enhance all the amazing flavors in this recipe, add in 2 teaspoons of vanilla extract.
Zucchini: You will need 1 cup of shredded zucchini for these incredible muffins.
Carrots: Add in 1 cup of shredded carrots for a great pairing with the zucchini flavor.
Pecans (optional): If you love a good crunchy bite in your muffins, use 1/2 cup of chopped pecans.
Raisins (optional: Another great additional to these healthy muffins is 1/2 cup of raisins.
How to Make Healthy Zucchini Carrot Muffins
Prep
Preheat oven to 400 degrees F.
Line a standard muffin pan with paper or silicone liners, set aside.
Batter
In a large bowl, combine all dry ingredients first, stir together.
Then add in the wet ingredients, going down the list to the vanilla extract, still well to combine.
Lastly, add in the zucchini, carrots, pecans and raisins, mix just until blended.
Next, pour the batter into the prepared muffin cups about 3/4 of the way full.
Bake
Proceed to put the muffins into the preheated oven and bake for 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins.
Let them cool for about 10 minutes before taking out of muffin tins.
Serve and enjoy!
Tips for making perfect muffins every time!
Here are just a few quick tips to help create the most amazing and delicious muffins you have ever tasted!
- One of the most important rules of muffin making is not to over mix the batter. You want to stir and mix until just combined, resist the urge to stir the batter until it is lump free. For the best results, you want the batter to be a bit lumpy and thick.
- Another great tip to follow is mixing the wet and dry ingredients separately. This step helps prevents the batter from being over mixed. When you add the dry ingredients to the wet, each have already been mixed and you will not need to stir very much to combine them all together.
- After the muffins have been bake, be sure to let them cool in the muffin pan for about 5-10 minutes. This is a great rule to follow, especially if the muffins are not in a paper lines. Letting them cool will prevent them from falling apart as you remove them.
Healthy Zucchini Carrot Muffins
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup oat flour (I just blended oats in blender}
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 3 eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup plain yogurt {I used vanilla yogurt}
- ¾ cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrots
- ½ cup chopped pecans optional
- ½ cup raisins optional
Instructions
- Prep: Preheat oven to 400 degrees. Line a standard muffin pan with paper or silicon liners, set aside.
- Batter: In a large bowl, combine all dry ingredients first, stir together. Then add in the wet ingredients, going down the list to the vanilla extract, still well to combine. Lastly, add in the zucchini, carrots, pecans and raisins, mix just until blended.
- Next, pour the batter into the prepared muffin cups about 3/4 of the way full.
- Bake: Proceed to put the muffins into the preheated oven and bake for 18-20minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Let them cool for about 10 minutes before taking out of muffin tins. Serve and enjoy!
Notes
Nutrition
How long are zucchini carrot muffins good for?
I recommend eating these muffins within 3 days for the best tasting results. You can keep them stored in an airtight container at room temperature for 3-5 days but eating these muffins sooner means they will taste so much better. Yum!
Can you freeze carrot and zucchini muffins?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
Love muffins? Try more amazing muffin recipes here!
- Double Berry Cheesecake Muffins
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- Nutella Banana Muffins
- Amazing Blueberry Muffins
- Cheesy Cornbread Muffins
- Peanut Butter and Jelly Muffins
- Easy Pumpkin Muffins
- “Doughnut” Muffins
- Banana Nut Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
Healthy Zucchini Carrot Muffins are a fluffy and wonderfully spiced breakfast treat. These homemade carrot zucchini muffins are an amazing recipe to make when your garden is bursting with fresh zucchini!
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