These healthy Zucchini Apple Carrot Muffins are packed with fruit and vegetables and perfect for a make ahead breakfast or snack! They’re loved by both kids and adults!
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 three 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 definitely feel good about feeding these Zucchini Apple Carrot Muffins to your little ones.
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.
ZUCCHINI APPLE CARROT MUFFIN RECIPE
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 could always add a simple glaze or cream cheese frosting to the top of you like.
TODDLER FRIENDLY MUFFINS
I used to make muffins using a ton of white sugar, white flour and vegetable oil. Now that I have kids I’m a little more aware of what I put into my recipes. Sometimes I use all whole wheat flour and sometimes I use a mix of white and whole wheat. I always bake with coconut oil and use coconut sugar and maple syrup as sweetners.
I do realize that sugar is sugar, no matter if it’s refined or unrefined. If you’re not doing any added sugar you can leave it out and add in a banana for some sweetness.
RECIPE TIPS FOR ZUCCHINI APPLE CARROT 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 good too!
- You can make these muffins vegan by 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 still hold together.
- If you’re allergic to coconut you can use vegetable oil and brown sugar instead. I would suggest cutting down the amount of brown sugar a bit though since it’s much sweeter than coconut sugar.
- Honey can be swapped for maple syrup.
- I like to chop up my grated veggies into small pieces so they’re easier for my three year old to eat.
Looking For More Healthy Muffin Recipes?
Healthy Whole Wheat Pumpkin Muffins
Healthy Coconut Kale Green Muffins
Strawberry Banana Breakfast Muffins
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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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