Healthy Carrot Zucchini Muffins
Start your day with these moist and flavorful Healthy Carrot Zucchini Muffins, a perfect blend of wholesome ingredients and natural sweetness. Packed with grated carrots, zucchini, and a touch of maple syrup, these muffins are a nutritious breakfast or snack option that's both satisfying and guilt-free. Made with a mix of all-purpose and whole wheat flour, and sweetened with unsweetened applesauce and raisins (optional), these muffins are a seamless way to sneak in vegetables and fiber without sacrificing flavor. Perfectly spiced with cinnamon and customizable with optional chopped walnuts or pecans for added crunch, they’re easy to make in under 35 minutes. Whether you’re meal prepping for the week or looking for a healthy treat, these muffins are a delicious solution that the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Maple syrup
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 cup Grated carrots
- 1 cup Grated zucchini
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate medium mixing bowl, beat the eggs. Add in the maple syrup, unsweetened applesauce, and vanilla extract, whisking until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
Fold the grated carrots and zucchini into the batter. If using, gently fold in the optional chopped walnuts or pecans and raisins.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins as a wholesome snack or breakfast option. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
