Description
These Carrot Zucchini Muffins are moist, naturally sweetened, and filled with wholesome ingredients for a perfect morning energy boost.
Ingredients
1 cup grated carrots
1 cup grated zucchini (moisture squeezed out)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
¼ teaspoon salt
2 large eggs
⅓ cup melted coconut oil or vegetable oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup unsweetened applesauce or mashed banana
½ cup chopped walnuts (optional)
⅓ cup raisins (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix eggs, oil, maple syrup, vanilla, and applesauce or banana. Stir in grated carrots and zucchini.
4. Add the dry mixture to the wet and gently combine. Fold in nuts or raisins if using.
5. Spoon batter into muffin cups about ¾ full.
6. Bake 20–25 minutes or until a toothpick comes out clean.
7. Cool in pan for 5 minutes before transferring to a rack.
Notes
These muffins freeze well for up to 3 months.
For vegan muffins, use flax eggs and maple syrup.
Add shredded coconut or sunflower seeds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: carrot zucchini muffins, healthy muffins, morning energy snack, vegetable muffins