Are these carrot & zucchini muffins healthy?

Ordinarily, muffins are full of processed sugar and carbs. However, this recipe contains no refined sugars and uses oat flour, which adds fiber and protein to the recipe, making it a much healthier choice. The natural sugar in the apple and carrot, along with honey or maple syrup, still gives these muffins a deliciously sweet flavor too!

Are these zucchini muffins freezer-friendly?

Absolutely! You can freeze these muffins fully cooked or make an extra batch of batter and freeze them for baking later. Here is a guide to freezing your muffins .

Can I make these gluten-free zucchini muffins?

You can! Just make sure you use gluten-free oats and substitute your favorite gluten-free flour for the einkorn flour (hint: many people who are intolerant of gluten can still eat einkorn, and here’s why !)

Why are my zucchini muffins soggy?

Chances are, you need to squeeze a bit more liquid out of your zucchini before mixing it into your muffin batter. Try the towel method in this post to get the most liquid out.

What is the secret to moist muffins?

In this zucchini muffin recipe, the moisture comes from the butter and the sweeteners, and from the shredded zucchini, apples, and carrots. They combine to make a perfectly moist, delicious muffin.

Healthy Zucchini Muffins with 2 Bonus Ingredients! (+ Video)

Carrot Zucchini Muffins with Apples

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4.7 from 25 reviews

These healthy zucchini muffins contain no refined sugar and are packed with whole grains and vegetables. Perfect for a quick breakfast or snack, and freezer-friendly so you can make a delicious kid-approved meal for now and later!

Author: Tiffany
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 16 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Scale

2 ½ cups shredded zucchini (approx 2 large zucchini)
1 tsp salt
¾ cup shredded apple (approx 1 medium apple)
¾ cup shredded carrot (approx 1 large carrot)
8 Tbsp melted butter
½ cup honey
½ cup maple syrup
2 large eggs
2 tsp vanilla
1 cup oat flour
2 cups whole wheat flour
3 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
¼ tsp nutmeg

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Instructions

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.

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

Serving Size: 1 muffin
Calories: 137

Find it online: https://dontwastethecrumbs.com/zucchini-bread-muffins-apples-carrots/