Moist Zucchini Apple Carrot Muffins

If you are looking for breakfast foods that taste just like dessert, yet are healthy and filling, give these zucchini apple carrot muffins a try! They are high in fiber, and nutrient-dense yet taste amazing at the same time—a great way to sneak in extra fruits and veg into your diet. 

If you are looking for more healthy breakfast muffins recipes, definitely check out my zucchini applesauce muffins and these fluffy carrot applesauce muffins. For me, I love rotating between these 3 recipes to keep things interesting. 

💚Why you will love this recipe 

• Loaded with fruits and veg - Altogether, we will be adding around 1 ½ cups of fruits and vegetables into these muffins. Hence, they are packed with nutrients and fiber to keep you full and satisfied. 
• Healthy and allergen-friendly - These zucchini carrot muffins are made without eggs, dairy or wheat, and are naturally vegan. They are also lower in sugar and fat when compared to traditional muffins. 
• Easy to make - Everything can be made in one bowl, and you will not need a mixer or blender to make this recipe. You will have decadent muffins ready to enjoy in no time! 
• Stores well and freezable - Making them a great meal prep recipe. I sometimes will double the ingredients to make a larger batch, so I will have something healthy to grab and go on busy mornings. 

🌾What you will need 

📃Ingredients notes and substitutions 

• 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. 
• 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. 
• Cashew butter - You can use other runny nut butter in place like peanut butter or almond butter. To make this recipe nut-free, use sunflower seed butter or tahini instead. 

🔪How to make 

Here is a quick rundown of the steps in making zucchini apple carrot muffins. As usual, the full detailed instructions will be in the recipe card at the bottom of this post. 

Preheat oven to 220C/430F. Mix oat flour, baking powder, cinnamon powder, and baking soda in a large mixing bowl. 

Then, add the rest of the ingredients, including grated zucchini, apple, and carrot. Stir until everything is well incorporated. 

Scoop muffin batter into a lined or greased muffin tin, about ¾ of the way full. 

Bake at 220C/430F for 10 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes. Remove them from the oven, and let them cool down slightly before digging in! 

✔Helpful tips 

• Muffin batter will be on the thicker side. You will be tempted to add some liquid, but please DO NOT do so! Zucchini, apple, and carrot will release liquid upon baking, so you will want the batter to be thicker.
• 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. 
• You can shred your carrot, zucchini, and apple using a food processor or a box grater. Use the side with larger holes for zucchini and carrot and the smaller holes for grating your carrot. 
• 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. 

✨Variations and add-in ideas 

Spices - Although this recipe only calls for cinnamon, feel free to add any other spices that sound good, like allspice, nutmeg, or cardamom. A tiny pinch will be sufficient. 

Nuts - Chop up some pecans, walnuts, or almonds and add them into the batter. They add extra texture to these zucchini carrot muffins. You can use up to ½ cup. 

Chocolate chips - Toss in a handful of your favorite chocolate chips for some extra sweetness and sass. Or, you could chop up a candy bar and add them in as well. 

Sweeter version - 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 suggestions 

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

Freezing - 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.

❔Commonly asked questions

🍽More healthy vegan breakfasts

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