Description
Discover how to make delicious Carrot Zucchini Muffins with this easy recipe. Perfect for a healthy breakfast or snack, these muffins are a must-try!
Ingredients
Scale
- For the wet ingredients:
- 1 medium zucchini, squeezed of excess moisture with a paper towel (240g shredded zucchini)
- 1 cup (240 ml) shredded carrot (from 2 medium to large carrots)
- 1/3 cup (80 ml) unsweetened applesauce (or sub 1 ripe mashed banana)
- 1/2 cup (120 ml) pure maple syrup
- 2 eggs
- 1/3 cup (80 ml) vegetable oil, melted and cooled
- 1 teaspoon (5 ml) vanilla extract
- For the dry ingredients:
- 1 cup (240 ml) oat flour (I used store bought oat flour)
- 3/4 cup (180 ml) all purpose flour (or all purpose GF flour)
- 1/2 cup (120 ml) shredded unsweetened coconut (not the large flakes)
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) cinnamon
- 1/4 teaspoon (1 ml) nutmeg
- 1/4 teaspoon (1 ml) salt
- For the mix-ins:
- 1/3 cup (80 ml) chopped walnuts (or pecans)
- 1/3 cup (80 ml) chopped dried apricots or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
Instructions
- Set your oven to preheat at 350°F. Prepare a muffin tray by placing 10 liners and lightly coat them with a nonstick spray to avoid sticking.
- Grate the zucchini to make about 1 generous cup, then wrap it in a paper towel or cheesecloth and press out any extra liquid.
- In a big bowl, combine the grated zucchini, carrot, applesauce, maple syrup, eggs, vegetable oil, and vanilla extract until they are thoroughly mixed.
- Take another large bowl and whisk together the oat flour, all-purpose flour, coconut, baking soda, cinnamon, nutmeg, and salt.
- Gently incorporate the dry mixture into the wet mixture, stirring until just blended without overmixing. Fold in the chopped walnuts and dried apricots or raisins.
- Distribute the batter evenly among the prepared muffin liners. Optionally, sprinkle the tops with rolled oats and additional walnuts. Place in the oven and bake for 23-27 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Let the muffins sit in the pan for about 5-10 minutes to cool slightly, then take them out and place them on a wire rack to cool completely.
Notes
- Squeeze out excess moisture from zucchini to prevent muffins from being too wet.
- Use ripe mashed banana instead of unsweetened applesauce for a healthier option.
- Customize mix-ins with favorite nuts and dried fruits for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 5g
Keywords: zucchini muffins, healthy breakfast, oat flour recipe, shredded coconut, maple syrup, baking instructions
