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    Zucchini Carrot Muffins

    Published: May 12, 2019 · Modified: May 12, 2019 by Sina · This post may contain affiliate links · 41 Comments

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    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!

    three zucchini carrot muffins on a white plate with an apple and a carrot on a marble countertop

    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.

    two carrots, a banana, an apple, walnuts, and two bowls of oats and whole wheat flour on a marble countertop

    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.

    four bowls of grated zucchini, grated carrots, grated apple, and mashed banana on a marble countertop

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

    batter for zucchini carrot muffins in a white bowl with a white spoon before stirring

    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.

    batter for zucchini carrot muffins in a white bowl with a white spoon on a marble countertop

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

    Zucchini Carrot Muffins in paper liners in a muffin tray before baking

    unbaked zucchini carrot muffin batter in paper liners in a muffin tray sprinkled with chopped 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.

    Zucchini Carrot Muffins on a blue and white tablecloth with an apple, two carrots, and a glass of milk in the background

    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. 

    a hand holding half a zucchini carrot muffins with a plate with more muffins, an apple, and a carrot in the background

    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

    Vegan Zucchini Carrot Muffins

    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 mins
    Cook Time: 30 mins
    Total Time: 40 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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    Reader Interactions

    Comments

    1. Darlene

      September 21, 2019 at 7:31 pm

      5 stars
      My husband and I both Love these muffins!!
      I used spelt flour and sucanat sugar. It worked beautifully!
      Thank you Vegan Heaven

      Reply
    2. Renee

      April 08, 2019 at 2:34 pm

      5 stars
      This is my go-to muffin recipe for my boys- 2 and 4, one who is particularly fussy! They always get eating usually b! I swapped the zucchini out for a huge handful of spinach today and blitzed it up with the carrot and apple for a less chunky version. Both boys just kept coming back for more! Thank you!

      Reply
    3. Aleks

      February 05, 2019 at 3:14 am

      5 stars
      Randomly stumbled upon these while looking for a healthy midnight snack while up nursing my newborn – these are delicious and very hearty with nutrients! I followed the recipe except for subbing 1/4 cup of flour for Vegan protein powder. I used organic cane sugar instead of brown sugar.
      I will definitely make these again! Thanks for sharing.

      Reply
    4. Angela Wilson

      April 10, 2018 at 4:43 am

      They were great!! Thank you so much! My kids and I devoured them!

      Reply
    5. Marina Ramalho

      March 05, 2018 at 5:44 am

      These were the perfect breakfast muffin! I was looking for something healthy but that would go well with my morning coffee! I made a batch and froze a few for breakkies on the go. Thank you!

      Reply
    6. Emily

      May 29, 2017 at 4:46 pm

      I just made these, and oops, I forgot to add the brown sugar! However, they are still really good even with no sugar! I think the sweetness of the apple & banana is enough. I think some crushed pineapple would work well in these too.

      Reply
    7. Coral

      March 04, 2017 at 5:20 pm

      These look delicious Sina. Thanks for the recipe. I guess they would be ok to freeze? If I freeze them it will stop me from eating too many at once :-).

      Reply
    8. Ashley

      February 17, 2017 at 5:30 am

      First batch in the oven at the moment & smells amazing! Can’t wait to tuck into them!

      I forgot to get an apple when I was getting the other ingredients, so I grated more zuchinni + added a scoop of protein powder for extra healthiness.

      I’m keen to experiment with this recipe and make it more savoury by reducing / omitting sugar, cinnamon & adding herbs, nutritional yeast flakes, capsicum / other chopped veggies.

      Thanks so much!

      Reply
    9. Lisa

      November 14, 2016 at 10:28 pm

      I made these the other day and they turned out great! My husband and I are both really happy and I’m sure I’ll make them again & can’t imagine that anyone would suspect they’re vegan.

      I made two additions – 1) I added 2 tsp of ground flax seed and 2) after filling most of the muffin cups, I added a small handful of chocolate chips to the batter for a portion of the muffins. The chocolate chips – while not quite as healthy and more of a treat – add a deliciousness to the muffins that we also enjoyed!

      Thanks for sharing this recipe!

      Reply
    10. Alina @Vegan Runner Eats

      May 06, 2016 at 4:28 pm

      Oh, I’ve been looking for a good vegan zucchini muffin recipe, and your muffins look so good! I love it that the recipe calls for all ‘regular’ ingredients, so I don’t need an extra trip to the grocery store to seek out something exotic.

      Reply
      • AS

        May 08, 2016 at 6:57 pm

        I make these muffins on a regular basis. The only change I made is 1/4 cup agave nectar instead of brown sugar. They are dense and filling. I always share with my daughter-in-law. She loves them and I get to give her something special. I usually eat them for breakfast an hour before Tai Chi class so I’m satisfied but don’t have a full stomach feeling. You won’t be disappointed!

        Reply
        • Sina

          May 10, 2016 at 9:15 pm

          Thanks so much for your comment! :-) So great to hear that you guys like them this much! Tai Chi class in the morning sounds amazing by the way! What a great way to start the day :-)

      • Sina

        May 10, 2016 at 9:11 pm

        So glad you like it, Alina! :-)

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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