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Zucchini Muffins with Apples and Carrots

Hands down, our favorite breakfast muffin recipe during the summer - zucchini muffins with apples and carrots! It's an easy recipe, and clean eating with only natural sweeteners. Even the pickiest kids will love these for breakfast, as snacks and even for lunch! Yes, I said lunch! :: DontWastetheCrumbs.com

4.7 from 27 reviews

These healthy Carrot Zucchini Muffins contain no refined sugar, are freezer-friendly, and taste so delicious even your picky toddlers will love them! Perfect for a quick breakfast on the go, lunch, or snack time.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350F. Line two 12-cup muffin tins with silicone baking cups or traditional muffin liners.
  2. 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).
  3. Meanwhile, melt butter in a large bowl. Measure honey and maple syrup to the butter and mix well.
  4. Add eggs and vanilla and mix well.
  5. Finally, add shredded carrot, apple and zucchini and stir to combine very well.
  6. In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
  7. Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
  8. Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
  9. 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.

Notes

*Use flour sackcloth to wring excess moisture out of the zucchini before moving on to the rest of the recipe.

* Save some time and skip peeling your zucchini. Leaving the skin on won’t affect the taste and it will save you hassle!

Nutrition

Keywords: carrot zucchini muffins

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