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These zucchini and carrot muffins are soft, sweet and healthy all at the same time. They are perfect for a quick snack on the go or even for breakfast. Plus, they’re vegan and can easily be made gluten-free!
Vegan zucchini and carrot muffins?! A couple of years ago, I probably would have shook my head in utter disbelief. Veggies and sweet muffins sure didn’t go together for me, but now I know they actually do!
These muffins are a great way to sneak some veggies into your diet.
What you need for these carrot and zucchini muffins:
- Two carrots
- An Apple
- A small courgette
- wholemeal flour
- Oatmeal
- Baking powder
- Brown sugar or coconut sugar
- Cinnamon
- A mashed banana
- salt
- Olive oil or rapeseed oil
- Unsweetened almond or oat milk
- Nuts
As always, you can find the full ingredient list in a separate printable recipe box at the end of this post.
The recipe for these healthy zucchini muffins couldn’t be much easier! You just need a bowl and a grater, no mixer, no whisk, no nothing.
STEP 1: In a medium bowl, combine all dry ingredients.
STEP 2: Add the grated carrots, apple, courgettes and mashed banana. Stir in the almond or oat milk, oil, and about half of the chopped nuts. Mix until well combined.
STEP 3: Place 12 paper cups in a muffin pan and divide the mixture evenly. Sprinkle with the rest of the nuts.
STEP 4: Preheat oven to 350°F. Bake muffins for 30 minutes.
STEP 5: Let them cool in the muffin pan for at least half an hour before eating them.
Notes on the recipe:
- I used brown sugar to sweeten the muffins, but you can also use agave or any other sweetener you like. Perhaps using dates as a natural sweetener would also work, but I haven’t tried that yet.
- Make sure you squeeze the water out of the zucchini with your hands after grating them and before adding them to the muffin mix. Otherwise the texture of the muffins will get too wet.
- These muffins are also a great way to include nuts in your diet. Protein, vitamins, antioxidants and omega 3 fatty acids – you name it, nuts have it all! You can also replace the walnuts with almonds or hazelnuts.
- Zucchini and carrot muffins can easily be made gluten-free. For a gluten-free version replace the wholemeal flour with a gluten-free flour blend. Also make sure the oats are labeled as gluten-free.
- Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Just stick a toothpick in the center of the muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
- Are you a chocolate fan? Then try my Vegan Chocolate Zucchini Peanut Butter Muffins!
- If you’re not a fan of paper liners, you can also spray your muffin pan with nonstick cooking spray and then scoop the batter right into the muffin pan. However, make sure you let them cool completely before pulling them out with the help of a butter knife.
Zucchini and Carrot Muffins – Frequently Asked Questions:
Can I freeze these carrot zucchini muffins?
Yes, these muffins freeze very well. I like to make a bigger batch and then freeze them for later so you have a quick and easy snack or breakfast whenever you need it.
Let them cool completely after cooking and then transfer them to freezer bags. You can keep them in the freezer for several months.
How do you store these carrot and zucchini muffins?
I keep them in an airtight container at room temperature because I think they lose some of their flavor when you keep them in the fridge.
The “trick” is to add a layer of paper towels to the bottom and top of the container which acts like a sponge and absorbs the moisture.
This way the muffins will stay fresh for up to 3 days.
Zucchini muffins are great for kids!
Is it hard for you to get your kids to eat their vegetables? These zucchini muffins are excellent for making the most demanding palates eat vegetables.
Just don’t tell them what you used to make the muffins and they’ll probably never know. Haha!
Top them with some nut butter for an even more nutritious snack!
Other vegan muffins you might like:
I hope you enjoy these zucchini and carrot muffins as much as we do around here.
If you try them, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!
Do you like my recipes and want to see more? Then follow me Facebook, InstagramOR Pinterest!
Theirs
Zucchini and carrot muffins
These zucchini and carrot muffins are soft, sweet and healthy all at the same time. They are perfect for a quick snack on the go or even for breakfast. Plus, they’re vegan and can easily be made gluten-free!
Press Pin Evaluate
Portions: 12 muffin
Calories: 207kcal
Instructions
-
In a medium bowl, combine all dry ingredients.
-
Add the grated carrots, apple, zucchini and mashed banana. Stir in the almond or oat milk, oil, and about half of the chopped nuts. Mix until well combined.
-
Place 12 paper cases in a muffin pan and divide the mixture evenly.
-
Sprinkle with the rest of the nuts.
-
Bake for about 30 minutes at 180°C.
-
Let the muffins cool in the muffin pan for at least half an hour before removing or eating them.
Notes
- I used brown sugar to sweeten the muffins, but you can also use agave or any other sweetener you like. Perhaps using dates as a natural sweetener would also work, but I haven’t tried that yet.
- Make sure you squeeze the water out of the zucchini with your hands after grating them and before adding them to the muffin mix. Otherwise the texture of the muffins will get too wet.
- These muffins are also a great way to include nuts in your diet. Protein, vitamins, antioxidants and omega 3 fatty acids – you name it, nuts have it all! You can also replace the walnuts with almonds or hazelnuts.
- Zucchini and carrot muffins can easily be made gluten-free. For a gluten-free version, replace the wholemeal flour with a gluten-free flour blend. Also make sure the oats are labeled as gluten-free.
- Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Just stick a toothpick in the center of the muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
- Are you a chocolate fan? Then try my Vegan Chocolate Zucchini Peanut Butter Muffins!
- If you’re not a fan of paper liners, you can also spray your muffin pan with nonstick cooking spray and then scoop the batter right into the muffin pan. However, make sure you let them cool completely before pulling them out with the help of a butter knife.
Nutrition
Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated fats: 1g | Polyunsaturated fats: 5g | Monounsaturated fat: 4g | Sodium: 61mg | Potassium: 225mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1750UI | C vitamin: 6.6mg | Soccer: 20mg | Iron: 0.7mg
