These healthy Zucchini Apple Carrot Muffins are packed with fruit and vegetables and are perfect for a make-ahead breakfast or snack. They’re loved by kids and adults alike.
We eat a lot of muffins around here. And by a lot, I mean if I make a dozen muffins on a Monday, they are most likely gone by Wednesday. I enjoy them for breakfast, snacks, and dessert, and my 3-year-old is equally obsessed. For that reason, I always make sure my muffins are low on sugar, and I pack them with tons of fruits and veggies when I can. You can feel good about feeding your little ones these Zucchini Apple Carrot Muffins.
Once you get a trusty muffin recipe down, you can find fun ways to tweak it and make different flavors. I adapted these Zucchini Apple Carrot Muffins from the Apple Cinnamon Muffins I made a couple of years ago. They don’t have a ton of sugar, and I make them with half all-purpose and half whole wheat flour.
How to Make These Zucchini Apple Carrot Muffins
This muffin recipe is kind of like a cross between zucchini bread, apple muffins, and carrot cake. I love all of those foods, so I thought it would be a fun idea to combine them into one healthy muffin. I added some cinnamon, nutmeg, and ginger to give these muffins a nice, warm flavor. You can always add a simple glaze or cream cheese frosting to the top if you like.
- Pre-heat oven to 350 degrees F. Line a muffin tin with liners, or spray with cooking spray and set aside. Chop the grated zucchini, apple and carrot into small pieces (optional) and place them into a clean dishtowel and squeeze out all the water that you can.
- Add all the dry ingredients to a medium sized bowl and mix.
- To a large bowl, add the coconut oil, applesauce, and coconut sugar and mix until combined. Next, add the mape syrup, eggs and vanilla and mix again.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Add in the zucchini, apple and carrot and mix well.
- Use a 1/4 scoop to scoop the mixture into the muffin tins. If you do a heaping 1/4 scoop you should be able to get exactly 12 muffins. If doing less you might get 14.
- Bake muffins until a toothpick inserted into one of them comes out clean, 25-30 minutes. Let muffins cool before enjoying.
Toddler-Friendly Muffins
In the past, I made muffins using a ton of white sugar, white flour, and vegetable oil. Now that I have kids, I’m more aware of what I put into my recipes. Sometimes, I use whole wheat flour, and sometimes, I mix white and whole wheat. I always bake with coconut oil and use coconut sugar and maple syrup as sweeteners.
I realize that sugar is sugar, no matter if it’s refined or unrefined. If you’re not adding sugar, leave it out and add a banana for some sweetness.
Recipe Tips for Zucchini Apple Muffins
- You can use whatever kind of apple you want in this recipe. I usually use Granny Smith because I like how tart it is, but this time, I used a pink lady, and it was great!
- You can make these muffins vegan using a flax egg (1 Tablespoon ground flax mixed with 2 1/2 tablespoons water). The muffins might be a little mushier with a flax egg, but they will hold together.
- If you’re allergic to coconuts, you can use vegetable oil and brown sugar instead. I suggest reducing the amount of brown sugar a bit since it’s much sweeter than coconut sugar.
- Honey can be swapped for maple syrup.
- I like to chop my grated veggies into small pieces so they’re easier for my 3-year-old to eat.
Looking For More Healthy Muffin Recipes?
Healthy Whole Wheat Pumpkin Muffins
Healthy Coconut Kale Green Muffins
Strawberry Banana Breakfast Muffins
Print
Zucchini Apple Carrot Muffins
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
These Zucchini Apple Carrot Muffins are packed with fruit and veggies making them a healthy and delicious snack for your child!
Ingredients
- 2 1/3 cup white, whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup melted coconut oil, use refined if you don’t want any coconut taste
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated apple
- 1/2 cup packed grated zucchini
- 1/2 cup packed grated carrot
Instructions
- Pre-heat oven to 350 degrees F. Line a muffin tin with liners, or spray with cooking spray and set aside. Chop the grated zucchini, apple and carrot into small pieces (optional) and place them into a clean dishtowel and squeeze out all the water that you can.
- Add all the dry ingredients to a medium sized bowl and mix.
- To a large bowl, add the coconut oil, applesauce, and coconut sugar and mix until combined. Next, add the mape syrup, eggs and vanilla and mix again.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Add in the zucchini, apple and carrot and mix well.
- Use a 1/4 scoop to scoop the mixture into the muffin tins. If you do a heaping 1/4 scoop you should be able to get exactly 12 muffins. If doing less you might get 14.
- Bake muffins until a toothpick inserted into one of them comes out clean, 25-30 minutes. Let muffins cool before enjoying.
Notes
Muffins can be stored in an airtight container in the refrigerator or the counter for 4-5 days. They can be frozen up to 6 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Kid Friendly
- Method: Oven
- Cuisine: American
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