Zucchini Carrot Muffins

4.88 from 8 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: healthy muffin, zucchini carrot muffins

Servings: muffins

Calories: 231kcal

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

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.

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.