Healthy Zucchini Muffins with Apples and Carrots – a delicious whole grain recipe without refined sugar. Perfect for a quick breakfast on the go, lunch, or snack time!
I’ve been thinking about ways to use my garden’s abundance this year, and zucchini is one of those vegetables that I always happen to have a lot of! Don’t you ever wonder to yourself what zucchini recipes you’re going to make with all of them? I know I do!
I’m also thinking about stocking up my freezer with quick, easy, and healthy breakfasts for when our family is in full swing with school and work – and our mornings are sometimes a bit short on time. Aren’t yours’?
My solution for both?
My super healthy, super yummy Zucchini Muffins!
These are the very best zucchini muffins you’ll ever taste. They are straight-up awesome! So light and fluffy and oh so moist muffin goodness and straight-up YUMMY, despite not having chocolate. These muffins even got two thumbs up from my dad (the chef) AND the husband. Seriously, folks, we’ve hit best ever territory here.
Not only are they easy, convenient, and delicious, they have:
- Whole Grains. Two of them to be exact. 100% whole wheat Einkorn flour and freshly ground oat flour. Or you can substitute spelt for the Einkorn. In either case, move aside all-purpose. These zucchini muffins don’t need you.
- TONS of Zucchini. These muffins have little green specks EVERYWHERE. But it’s a good thing, not that icky fuzzy bad kind.
- Carrots! As if having the kids eat vegetables for breakfast wasn’t already the coolest thing ever, I upped the ante and fed them two vegetables. And they ate it. And asked for seconds. Thankyouverymuch!
- Apples! I was originally trying to skip out on adding an egg, but the apple lends a sweet tenderness that allows me to skip out on additional sweetener too. Double bonus!
What are the ingredients in zucchini muffins?
- Shredded zucchini
- Shredded apple
- Shredded carrot
- Maple syrup
- Oat flour
- Whole grain flour (wheat, spelt or any combination of the two)
- Baking soda
- Baking powder
How to make zucchini muffins
- Line two 12-cup muffin tins with muffin liners (I like to use these).
- Grate zucchini. Combine zucchini and salt in a colander and mix well. Allow to stand for 10 minutes. Press the liquid out of the zucchini.
- Melt butter. Measure honey and maple syrup to the butter and mix well.
- Add eggs and vanilla and mix well.
- Add shredded carrot, apple, and zucchini and stir to combine very well.
- Mix all the flours, baking soda, baking powder, cinnamon, and nutmeg and combine well.
- Add the dry ingredients to the wet ingredients and stir.
- Use a muffin scoop to divide the batter between the 24 muffin cups and bake.
Are these zucchini muffins good for lunch and snacks?
Yes! I’ve been known to serve them for lunch too. And for a snack!
It’s important that the kids eat a good lunch, not just a good breakfast since the first meal of the day will only get them so far. Those little bellies need a power lunch too to make it through the second half of the day.
How do you shred zucchini for muffins?
Tip: I don’t wash the grater.
What’s the point? I’m grating zucchini, apples, and carrots and they’re all going in the same recipe. Save yourself the headache and just keep on grating.
How do I get the excess water out of zucchini?
Zucchini has tons of water, and you need to get rid of the excess water in order for the wet/dry good ration in your baked good to work in the end. Adding salt (usually listed in the recipe) to the zucchini helps with this, plus the zucchini will have to sit for about 5-10 minutes. So get this done first, then move on to the rest of the recipe.
The best method I’ve found to get the excess water out of zucchini is using a flour sackcloth.
After the zucchini is finished sitting for 5-10 mins:
- Lay the towel flat on the counter and scoop the zucchini into the center.
- Bring up all four corners to the top and hold it with one hand.
- Use your other hand to push the zucchini down to the bottom of the towel, into the shape of a ball.
- Grab the ball and start twisting it while squeezing the zucchini.
- Continue to twist and squeeze as hard as you can until no more water comes out.
- Carefully lay the towel on the counter again and you’re zucchini is ready.
Do you peel zucchini for muffins?
Nope. It saves time not to, and the peel is full of nutrients. Plus, you won’t even notice that the peels are in there!
Did you know you can freeze zucchini muffin batter?
You sure can, and here’s how to freeze muffins, bread &, etc. It makes it very easy to make muffins on a whim later on. Since this is such a great recipe, feel free to make a double batch to freeze!
Zucchini Muffin Recipe Tips
Before you head to your kitchen, here are a few extra tips.
- Instead of making enough oat flour for just this recipe, I like to make oat flour in bulk. Banana chocolate chip muffins are another one of my kids’ favorite muffins, and having oat flour ready to go makes the process go so much faster. Here’s how I make oat flour in a blender.
- You will get 24 perfect zucchini muffins if you measure your batter using a muffin scoop. If you don’t have a muffin scoop, you can use a 1/4 cup measuring spoon for 24 muffins, or a 1/3 cup measuring spoon for 18 larger muffins.
More Muffin Recipes
- Death By Chocolate Zucchini Mug Cake
- Pumpkin Chocolate Chip Muffins
- 5 Ingredient Banana Bread Muffins
- Peanut Butter Chocolate Chip Muffins
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Zucchini Muffins with Apples and Carrots
Healthy Zucchini Muffins with Apples and Carrots – a delicious whole grain recipe without refined sugar, perfect for breakfast, lunch, or snack time!
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 16 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 2 1/2 cups shredded zucchini (approx 2 large zucchini)
- 1 tsp salt
- 3/4 cup shredded apple (approx 1 medium apple)
- 3/4 cup shredded carrot (approx 1 large carrot)
- 8 Tbsp melted butter
- 1/2 cup honey
- 1/2 cup maple syrup
- 2 large eggs
- 2 tsp vanilla
- 1 cup oat flour
- 2 cups whole grain flour (wheat, spelt or any combination of the two)
- 3 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp nutmeg
- Preheat oven to 350F. Line two 12-cup muffin tins with silicone baking cups or traditional muffin liners.
- Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, squeeze all the water out of the zucchini (see method in-post).
- Meanwhile, melt butter in a large bowl. Measure honey and maple syrup to the butter and mix well.
- Add eggs and vanilla and mix well.
- Finally, add shredded carrot, apple and zucchini and stir to combine very well.
- In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
- Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
- Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
- Use a muffin scoop to divide the batter between the 24 muffin cups and bake for 20-25 minutes, until a knife inserted in the center comes out clean.