These carrot zucchini muffins are moist, sweet, and healthy at the same time. They’re perfect for a quick snack on the go or also for breakfast. Besides, they’re vegan and can easily be made gluten-free!

Vegan carrot zucchini muffins?! A couple of years ago, I probably would have shaken my head in utter disbelief. Vegetables and sweet muffins definitely didn’t go together for me, but now I know they actually do! 

These muffins are are great way to sneak some veggies into your diet.

What You Need For These Zucchini Carrot Muffins:

• Two carrots
• An apple
• A small zucchini
• Whole wheat flour
• Rolled oats
• Baking powder
• Brown sugar or coconut sugar
• Cinnamon
• A mashed banana
• Salt
• Olive oil or canola oil
• Unsweetened almond or oat milk
• Walnuts

As always, you can find the full ingredient list in a separate, printable recipe box at the end of this post.

How To Make Zucchini Carrot Muffins – Easy Zucchini Muffin Recipe

The recipe for these healthy zucchini muffins couldn’t be much easier! You need only one bowl and a grater, no mixer, no whisk, no whatsoever.

STEP 1: In a medium bowl, combine all dry ingredients.

STEP 2: Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk, the oil and about half of the chopped walnuts. Mix until well combined.

STEP 3: Place 12 paper liners in a muffin tin and divide the mixture evenly. Sprinkle with the rest of the walnuts.

STEP 4: Preheat your oven to 350 °F.  Bake the muffins for 30 minutes.

STEP 5: Let them cool down in the muffin tin for at least half an hour before eating them.

Recipe Notes:

• I used brown sugar to sweeten the muffins, but you can also use agave or any other kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven’t tried that yet.  
• Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
• These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids – just name it, nuts got it all! You could also replace the walnuts with almonds or hazelnuts.
• The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
• As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your 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 muffins with peanut butter! 
• If you’re not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife. 

Zucchini Carrot Muffins – FAQs: 

Can I Freeze These Zucchini Carrot Muffins? 

Yes, these muffins freeze really well. I love 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 down completely after baking and then transfer them to freezer bags. You can store them in the freezer for several months. 

How Do You Store These Zucchini Carrot Muffins?

I store them in an airtight container at room temperature as I think they lose some of their flavor when you store them in the fridge.

The “trick” is to add a layer of paper towel at the bottom and the top of the container that acts like a sponge and absorbs the moisture. 

This way the muffins will keep fresh for up to 3 days. 

The Zucchini Muffins Are Great for Kids!

Is hard for you to get your kids to eat their vegetables? These zucchini muffins are great to make picky eaters eat some veggies.

Just don’t tell them what you used to make the muffins and they will probably never know. Haha! 

Top them with some nut butter for an even more nutritious snack! 

More Vegan Muffins You Might Like: 

• Banana Nut Muffins
• Vegan Blueberry Muffins with Lemon
• Vegan Banana Muffins 
• Vegan Granola Bars
• Sweet Potato Muffins with Blueberries 
• Peanut Butter Chocolate Zucchini Muffins 
• 25 Incredibly Delicious Vegan Muffins 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like these zucchini carrot muffins as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Zucchini Carrot Muffins

These carrot zucchini muffins are moist, sweet, and healthy at the same time. They're perfect for a quick snack on the go or also for breakfast. Besides, they're vegan and can easily be made gluten-free!

5 from 8 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 12 muffins

Calories: 207kcal

Author: Sina

Ingredients

• ▢ 2 medium carrots, grated (one heaping cup)
• ▢ 1 apple, grated
• ▢ 1 small zucchini, grated squeeze out the water
• ▢ 1 cup whole wheat flour
• ▢ 1 cup rolled oats
• ▢ 1.5 teaspoon baking powder
• ▢ 1/2 cup brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 small banana, mashed
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup canola or olive oil
• ▢ 1/2 cup almond or oat milk
• ▢ 3/4 cup walnuts, roughly chopped

Instructions

• In a medium bowl, combine all dry ingredients.
• Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk,the oil and about half of the chopped walnuts . Mix until well combined.
• Place 12 paper liners in a muffin tin and divide the mixture evenly. 
•  Sprinkle with the rest of the walnuts. 
• Bake for about 30 minutes at 350 °F. 
• Let the muffins cool down in the muffin tin 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 kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven't tried that yet.  
• Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
• These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids - just name it, nuts got it all! You could also replace the walnuts with almonds or hazelnuts.
• The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
• As every oven is a bit different, it’s best to do atoothpick test to check if the muffins are done. Just stick a toothpick into the center of your 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 muffins with peanut butter! 
• If you're not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife. 

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 61mg | Potassium: 225mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1750IU | Vitamin C: 6.6mg | Calcium: 20mg | Iron: 0.7mg

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