Zucchini Carrot Apple Muffins

Muffins arranged on a creased baking paper with specks of shredded zucchini and carrot in the background.

5 from 2 votes

Packed with fruits and veggies, these zucchini apple carrot muffins are great as a breakfast or snack! They are moist, fluffy, yet incredibly hearty and filling. This one-bowl recipe is also easy to make and ready in no time!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 161kcal

Author Meesha

Ingredients

2 ¾ cups oat flour use gluten-free ones if needed*
1 tablespoon baking powder
1 teaspoon cinnamon powder
½ teaspoon baking soda
½ cup shredded carrots **
½ cup shredded zucchini **
½ cup shredded apple
½ cup applesauce
½ cup maple syrup
¼ cup cashew butter or other nut/seed butter
1 teaspoon vanilla extract (optional)

US Customary - Metric

Instructions

Preheat oven to 220C/430F. Lightly grease or line a 12-hole muffin pan with muffin liners.
In a large mixing bowl, combine together oat flour, baking powder, cinnamon powder, and baking soda.
2 ¾ cups oat flour, 1 tablespoon baking powder, 1 teaspoon cinnamon powder, ½ teaspoon baking soda
Then, add in the rest of the ingredients. Mix until everything is well incorporated. The batter will be on the thicker side.
½ cup shredded carrots, ½ cup shredded zucchini, ½ cup shredded apple, ½ cup applesauce, ½ cup maple syrup, ¼ cup cashew butter, 1 teaspoon vanilla extract
Spoon batter into each muffin hole about ¾ of the way full.
Bake for 10 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes. Insert a toothpick down the muffins to check for doneness. They are done baking when the toothpick comes out clean.
Let muffins set in the pan for a couple of minutes, then transfer them to a cooling rack to allow them to cool down further. Your muffins are ready to be enjoyed!

Notes

*Oat flour - If you do not have any on hand, simply blend up some rolled or quick oats in the blender until they turn into flour. Use gluten-free ones, if needed. (1 cup oat flour = 90g)

**Carrot - Do not use store-bought pre-shredded carrots. Instead, freshly grate them from scratch either by using a food processor or the smallest hole on the box grater.

***Zucchini - Same goes for the zucchini, too. Freshly grate them instead of using the store-bought ones. You can use the larger holes grater for zucchini.

Helpful tips

If possible, use a kitchen scale to weigh out dry ingredients and your shredded fruits and veg. I am using this inexpensive Ozeri scale. If you choose to use measuring cups, follow the spoon and level method.
Be careful not to overbake your muffins. Keep a close eye on the last few minutes of baking, and test for doneness by inserting a toothpick down the middle. If it comes out clean, your muffins are done baking.
Let baked muffins sit in the pan for a couple of minutes, then transfer them to a cooling rack to cool down further. Do not let them cool in the pan, as this will cause the bottom of your muffins to turn soggy.
These muffins are subtly sweet. If you prefer super sweet muffins, feel free to add up to 2 tablespoons of granulated sweetener of choice, be it cane or brown sugar.

Storing -Let muffins cool down completely before storing them in an airtight container. They can be refrigerated for 4-5 days.

If you plan to keep them longer, freeze them in zip-top bags or sealed containers. They can be frozen for 3 months.

Reheating -To reheat frozen muffins, let them thaw slightly on the countertop for 30 minutes to an hour. You can then heat them in a conventional oven for 8-10 minutes at 180C/350F.

Alternatively, you can thaw muffins using your microwave’s “defrost” function, then microwave them on high at 15 seconds intervals.

Nutrition