Healthy breakfast muffins, like these Zucchini Carrot Muffins, make eating breakfast easy. This Zucchini Carrot Muffins Recipe is perfect for having something that is a grab-and-go snack. These healthy breakfast muffins are perfect for breakfast, lunch, or snacks. No need to only enjoy them for breakfast!
Zucchini Carrot Muffins
I am always trying to sneak veggies into the kids, I mean really what parent isn’t? In order to do that I have been getting creative for years with sneaking veggies in where they don’t expect them to be. During the summer months when zucchini is everywhere I start making my favorite sneak in the zucchini recipes that the kids love. Their favorites are Chocolate Zucchini Muffins and Zucchini Bread, and they are devoured. I figured I’d try a fully healthy muffin out on them just to see and made these. They all loved this Zucchini Carrot Muffins Recipe!
If you have a kiddo who doesn’t like to eat their veggies then sneaking them into things like this zucchini carrot muffins Recipe is a great way to get more veggies in their diets. Kids love muffins and most of the time don’t even question if they are healthy or not. These zucchini muffins are healthy and kid approved!
When summer time comes and zucchini is everywhere I am always looking for recipes to make. I especially like recipes that I make large batches of and freeze for us to enjoy later. This easy zucchini muffins recipe is perfect for making double and triple batches to keep in the freezer!
Easy Zucchini Recipes
- Zucchini Pizza Bites
- Chicken Bacon Ranch Zucchini Boats
- Zucchini Alfredo Lasagna
- Shrimp Alfredo With Zoodles
Are Muffins Healthy?
When it comes to muffins, usually the answer is no. Most muffins are like cupcakes without icing. With Zucchini Carrot Muffins, the answer is yes. These muffins are packed with flavor and vegetables and are low in refined sugar and oil. The muffins, with only a small amount of sugar added, are still sweet, which makes kids happy. The muffins are sweetened with natural unsweetened applesauce and honey. If you are looking for more healthy veggie muffins, try our Banana carrot muffins too!
How Long Do Muffins Stay Fresh?
At room temperature, these muffins will stay fresh for two to three days. If stored in an airtight container in the refrigerator, these muffins will stay fresh for about a week.
With Summer coming, fresh zucchini and carrots will be everywhere. Using fresh zucchini and carrots to make the moistest and most delicious muffins you can ask for.
Can I Freeze Homemade Muffins?
Yes! These Muffins are perfect for freezing. Allow them to cool completely, then place in a freezer ziploc bag in a single layer. Lay flat in the freezer. They’ll last for up to 6 months frozen – though if your house is anything like mine, they’ll disappear way before that.
Tips for Making the best homemade Muffins
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them in to the mix.
Room temperature ingredients. Having room temperature milk, butter and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Best Muffin tin liners. When making muffins I love using silicone muffin cups because they bake nicely and then we can reuse them. I never have to worry about not having muffin cups when baking. You can also get the mini muffin silicone cups to use in the mini muffin pans, that are great for the younger kiddos or if you don’t want to have regular muffins.
Zucchini Carrot Muffins Ingredients
- unsweetened applesauce or homemade applesauce
- vanilla extract
- vegetable or canola oil
- whole wheat flour
- baking soda
- pumpkin pie spice
How to Make Zucchini Carrot Muffins
Preheat the oven to 350 degrees.
Grease a muffin pan or line one with cupcake papers.
Shred the carrot and zucchini until you have 1 cup of each vegetable.
Ring out the extra water from the vegetables with a clean dishcloth.
In a medium bowl mix together the vegetables, eggs, applesauce, sugar, honey, vanilla, and oil.
In another medium mixing bowl whisk together the flour, baking soda, cinnamon, and pumpkin pie spice.
Mix the wet ingredients into the dry ingredients just until they are combined.
Scoop them into the muffin pan.
Bake them in the oven for 25 minutes or until a toothpick comes clean from the middle.
Easy Muffin Recipes
- Pumpkin Muffins
- Strawberry Muffins
- Mini Blueberry muffins
- Pumpkin Banana Chocolate Chip muffins
- Banana Chocolate chip muffins
- Pumpkin Banana muffins
- Banana Coconut Muffins
- Whole Wheat apple muffins
- Blueberry Banana Mini Muffins
Zucchini Carrot Muffins
- Preheat the oven to 350 degrees. Grease a muffin pan or line one with cupcake papers.
- Shed the carrot and zucchini until you have 1 cup of carrots and 1 cup of zucchini. Ring out the extra water from the vegetables with a clean dishcloth.
- In a medium bowl mix together the vegetables, eggs, applesauce, sugar, honey, vanilla, and oil. In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients into the dry ingredients just until they are combined.
- Scoop them into the muffin pan.
- Bake them in the oven for 25 minutes or until a toothpick comes clean from the middle.