Go Back

Zucchini Carrot Muffins – Healthy, Wholesome & Naturally Sweet

Nutritious muffins packed with fresh zucchini and carrots, made with whole wheat flour and naturally sweetened for a healthy breakfast or snack option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 0.5 cup rolled oats
  • 0.75 cup brown sugar packed
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 0.25 tsp ground ginger
Wet Ingredients
  • 1 cup zucchini grated and excess moisture squeezed out
  • 0.75 cup carrots finely shredded
  • 2 large eggs
  • 0.33 cup unsweetened applesauce
  • 0.25 cup vegetable oil or melted coconut oil
  • 0.25 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 0.5 cup chopped walnuts optional

Equipment

  • 12-cup muffin tin
  • Large mixing bowls
  • Box grater
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together whole wheat flour, oats, brown sugar, baking soda, cinnamon, salt, nutmeg, and ginger.
  3. Grate zucchini and place in a clean kitchen towel, squeezing out excess moisture until relatively dry.
  4. In another bowl, beat eggs, then whisk in applesauce, oil, Greek yogurt, and vanilla extract until smooth.
  5. Add prepared zucchini and shredded carrots to wet ingredients, stirring to combine evenly.
  6. Pour wet ingredients into dry ingredients and fold gently just until barely combined, with some lumps remaining.
  7. Fold in chopped walnuts if using, being careful not to overmix the batter.
  8. Divide batter evenly among muffin cups, filling each about 2/3 full for optimal rise.
  9. Bake for 18-22 minutes until tops are golden and a toothpick inserted in center comes out clean.
  10. Cool in pan for 5 minutes, then transfer to wire rack to cool completely before storing.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Don't overmix batter for tender texture. Muffins improve in flavor after a day and store well for up to 5 days or freeze for 3 months. Can substitute all-purpose flour if needed.