Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
Baking is not my forte, let alone in the middle of August, but zucchini season always lures me into the world of muffins and breads. This time last year I was 9 months pregnant and frantically baking and freezing quick breads. Let me tell you, we were pretty thrilled to have a freezer full of Chocolate Zucchini Bread after our baby was born in September! If you know someone who is expecting, these muffins freeze perfectly and will be a delicious and wholesome treat to have on hand post-baby.
If you feel like spreading them with peanut butter and honey, I certainly will not judge.
Your family is waiting.
Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats
- 1/2 c flax seed meal
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 c walnuts chopped optional
- 1 c zucchini grated with skin on
- 1/2 c carrot grated
- 2 eggs
- 6 oz Greek yogurt 0 % fat
- 2 tbs canola oil
- 1/2 c natural applesauce
- 1 tsp vanilla
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Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
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In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
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Once the dry ingredients are mixed well, add in the walnuts and use hands to make sure they are all evenly coated with the floury ingredients. (This will help them float in the muffins!)
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In a medium bowl, whisk together all of the wet ingredients.
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Pour wet ingredients into dry ingredients and combine well.
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Using a 1/4 c
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ice cream scoop
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or measuring cup, carefully fill each muffin cup.
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Bake for 18 minutes or until toothpick comes out clean.
**My oven tends to bake a little faster than this so check after 16 minutes to be sure they are cooked
Good source of Vitamin A.
Ashley Tukiainen
I made these last night and followed the recipe exactly and they didn’t turn out at all. the middle didn’t even bake. If I were to cut back on some of the wet ingredients, which one would you recommend cutting back on?
Liz DellaCroce
Hi Ashley – I’d love to help you figure out where things went wrong. Did you make any substitutions or changes to my original recipe at all? Also, did a toothpick come out clear before you took them out of the oven?
Ashley Tukiainen
Thanks so much!! I used coconut sugar and coconut oil as opposed to brown sugar and canola oil. There might have been slightly more zucchini….I just sort of heaped it in the measuring cup, didn’t smoosh it. That was is. The toothpick DID come out clean after needing about 5 minutes extra bake time…that’s what was so weird. They deflated so I split one open and it was pretty soggy and heavy like there was tons of liquid
Liz DellaCroce
Ahh that explains it! I figured you had to make some subs. Here’s a great article with tips on replacing granulated sugar with coconut sugar: http://burntapple.com/2013/02/26/how-to-bake-with-coconut-sugar/
Another tip is to pat your zucchini dry with a paper towel to remove excess moisture. Good luck!
Ashley Tukiainen
Thanks so much!! <3
Shalini
One of my friends told me about your website and as I was going over the recipes, this one caught my eye as I had all the ingredients. I made these last night and they came out wonderful. I had to bake them for 2-3 mins extra as they did not seem ready after 18 minutes. What a healthy and wholesome recipe. My kids had them for dessert last night and then for breakfast this morning :)
Thank you for sharing this awesome recipe!
Liz DellaCroce
I’m so glad you enjoyed them and so glad you found my site!! Let me know what else you try!
Jenny
Hi! If I don’t have any flax seed meal can I just omit it? Or do I need to replace it with something?
Liz DellaCroce
Just replace it with the same amount of flour. :)
Rachel
This is one of the best muffin recipes. I spread sunflower seed butter on top for extra protein and it’s a great pre-workout snack.
I leave the optional nuts out because of my allergy and use 2 tablespoons of Splenda brown sugar blend instead of 1/4 cup brown sugar but otherwise follow it exactly. They are so moist and tasty.
Liz DellaCroce
I’m so glad you enjoyed them!!
katie
Hi, I don’t have any applesauce or apples on hand. What do you suggest to substitute for the 1/2c of applesauce? Thanks!
Liz DellaCroce
Perhaps mashed banana or a sweetened yogurt like vanilla yogurt? Let me know if those work!
Lisa
If I made these as mini muffins, would I adjust the cooking time and temperature?
Can’t wait to try this recipe!
Liz DellaCroce
I’ve never made mini muffins but I would think you’d keep the same temperature but bake for a shorter amount of time. Keep a close eye on them and take them out when the toothpick is removed! Good luck!
Laura
These are the BEST healthy muffins I have made so far. Usually I don’t eat the muffins I make for my daughter for breakfast, but these have a great taste and texture plus are loaded with nutrition and veggies! I think I have finally found my favorite healthy muffin recipe!!
Liz DellaCroce
I am so so so glad to hear this!! Thank you so much for sharing!
Could you
Only wanna tell that this is extremely helpful, Thanks for taking your time to write this.
Emily @ Life on Food
I love all the healthy additions to these muffins. I am always looking for new ways to use my zucchini.
The Lemon Bowl
Thank you so much! Enjoy!!
rebecca
great muffins and genius to freeze them
The Lemon Bowl
Thank you!! I actually love re-heating them and eating them warm and toasty. :)