How to Video
Zucchini Carrot Muffins
These zucchini carrot muffins are a great way to include some sneaky nutrition into a kid-favorite treat. Perfect for a healthy breakfast or snack.
Ingredients
- 1 cup whole wheat flour (recommend: white whole wheat flour variety)
- 1/2 cup unbleached all-purpose flour
- 3/4 cup ground flaxseed
- 3/4 cup old-fashioned rolled oats
- 3/4 cup dark brown sugar (sub: light brown sugar or coconut sugar)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 cup milk of choice
- 1/2 cup avocado oil (sub: melted coconut oil or light olive oil)
- 1/4 cup maple syrup
- 2 large eggs (beaten)
- 1 1/2 teaspoons vanilla extract
- 1 cup large diced zucchini (3/4 inch diced pieces; about 1/2 a medium-sized zucchini)
- 1/2 cup grated carrots (about 1 medium-sized carrot)
- 3/4 cup sliced ripe banana (3/4 inch slices; about 1 large banana -- if using previously frozen banana, drain off any liquid first)
- Optional: 1 cup chopped walnuts (chocolate chips, or raisins)
Instructions
- Prep: Preheat oven to 350°F. Grease a 12-cup muffin tin* or line it with paper or silicone liners.
- Dry Ingredients: In a large mixing bowl, mix together flours, flaxseed, oats, brown sugar, baking soda, baking powder, salt, and cinnamon.
- Wet Ingredients: In a blender, blend together milk, oil, maple syrup, eggs, vanilla, chopped zucchini, grated carrots, and chopped banana.
- Combine: Pour liquid ingredients into dry ingredients and stir just until ingredients are combined. Stir in optional nuts, chocolate chips, or raisins, if desired. Do not over-mix.
- Portion: Fill greased muffin tins with 1/4 cup of the batter.
- Bake: 20-22 minutes for one batch at a time (or 22-24 minutes if baking two batches at the same time), until a toothpick inserted in the middle comes out clean. Note: Silicone pans will take a few minutes longer to bake.
- Cool: Let cool on a cooling rack for 5 minutes in the tin. Remove muffins and place on the cooling rack for a bit longer, or serve warm with butter or cream cheese. Store in an airtight container at room temperature for 4-5 days.
Freezer Instructions
- How to Freeze For Later: Follow recipe as directed and let muffins cool. Place in a gallon-sized freezer bag in a single layer and freeze flat. Freeze for up to 3 months.
- How to Prepare From Frozen: Wrap frozen muffin a moist paper towel and microwave in 30-second increments until it is warmed through.
Notes/Tips
- If you don’t have a blender, you can grate the zucchini and mash the banana and combine the wet ingredients together in a bowl before adding to the dry ingredients. The muffins may have a different texture but that’s okay.
- The oats can be blended with the wet ingredients if you prefer a muffin without the texture of whole oats.
- If you have more of a sweet tooth, add mini chocolate chips to the batter.
- We retested this old recipe several times, improved, and updated it in June 2025. If you still want to old recipe, you can download it here.
Nutrition
Serving: 1 muffin | Calories: 231 kcal (12%) | Carbohydrates: 31 g (10%) | Protein: 5 g (10%) | Fat: 10 g (15%) | Cholesterol: 21 mg (7%) | Sodium: 179 mg (8%) | Fiber: 4 g (17%) | Sugar: 14 g (16%)
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