Vegan Heaven

menu icon
search icon
×

Zucchini Carrot Muffins

Published: by · This post may contain affiliate links · 41 Comments

Jump to Recipe Print Recipe

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: 

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 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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
Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

More Recipes

Reader Interactions

Comments

  1. Carmela

    Can almond flour be used in this recipe instead of wheat?

    Reply

    • AS

      I substitute 1/2 c almond flour for 1/2 cup flour. Works well.

      Reply

  2. Jennifer

    Recipes like this totally excite me – healthy, planet friendly and super tasty!! Second round of them…2 1/2 year loves them!!!

    Reply

    • Sina

      Thanks, Jennifer! :-) That’s so great to hear. They’re one of the favorites around here too!

      Reply

  3. Annie S

    Just ate 2 of these for breakfast. Excellent. I used agave nectar instead of brown sugar, but either would be fine. Thank you for a delicious light meal for when I get home late at night. Yummmm!

    Reply

  4. Laura

    These are absolutely delicious! I added pumpkin seeds to the top with crushed walnuts! Yum.

    Reply

  5. Clare Washburn

    I made these this afternoon…oh my goodness, they are delicious!!! Chunky, yet moist…will definitely make them again and again!! Thanks for sharing your recipe!!

    Reply

    • Sina

      Thanks for letting me know, Clare. :-) You’re very welcome! ;-) So great to hear that you liked them!!

      Reply

  6. Harriet Emily

    These muffins sound amazing Sina! Carrot cake is one of my favourite cakes to make, but I’ve never tried a cupcake version with zucchini before! What a delicious idea!!!

    Reply

    • Sina

      Thanks, Harriet! :-) It was my first time baking with zucchini too, but I can’t wait to do it more often.

      Reply

  7. sarah

    love muffins and yours look lovely!

    Reply

    • Sina

      Thanks, Sarah! So glad you like them. :-)

      Reply

  8. Dannii @ Hungry Healthy Happy

    I still haven’t baked with zuchinni (or courgette as we call it), but I really think I need to after looking at these. They look delicious!

    Reply

    • Sina

      Thanks, Dannii! Yeah, you’re definitely missing out on this. ;-) I just couldn’t believe that I waited this long. Can’t wait to do more “zucchini baking” in the future! :D

      Reply

  9. Jenna @ Butter Loves Company

    Wow! Amazing photos! I love putting zucchini in baked goods. I’ll have to give these a shot!

    Reply

    • Sina

      Thanks, Jenna! :-) I can’t believe that I haven’t tried baking with zucchini any sooner!

      Reply

  10. Rebecca @ Strength and Sunshine

    These look like heaven! I am all about the healthy produce filled muffins! Hello breakfast!

    Reply

    • Sina

      Thanks so much, Rebecca! Glad you like them! :-)

      Reply

  11. Michaell | Foodscape

    I have to have these! They are absolutely gorgeous! Plus, if you know anything about me, I don’t make anything without finding a way to sneak my veggies into every recipe. These are definitely a 10 out of 10 in my book. Can’t wait to try them.

    Reply

    • Sina

      Thanks so much, Michaell! :-) I can’t believe that I waited this long to use carrots and zucchini for baking. They’re both awesome in baked goods!

      Reply

  12. Jenn

    Yum!! I have a Carrot Oat Muffin on my blog, so KNOW that veggies and sweet go perfectly in muffins. Yours are even more loaded with goodness than mine. They look delicious and I will be trying them soon!

    Reply

    • Sina

      Glad you like the recipe, Jenn! Let me know how they turned out. I just couldn’t believe that they are this sweet and moist. I can’t wait to do more “zucchini baking”. :-)

      Reply

  13. Natalie | Feasting on Fruit

    The super chunkiness of these muffins is totally winning over my carrot-cake loving heart <3 And if I eat them all then that's like at least two servings of veggies and one of fruit ;) Love these Sina!

    Reply

    • Sina

      Haha! I totally agree with you, Natalie! I mean basically it’s just fruit and veggies, so what’s wrong with eating the whole batch at once? :-) This definitely wasn’t my last time baking with zucchini!

      Reply

  14. Bianca @ ElephantasticVegan

    Zucchini muffins are great and carrot muffins are awesome as well but Carrot Zucchini Muffins?! Super amazing-awesome! I’ve never thought of mixing these two things but now I have to try it too :)

    Reply

    • Sina

      Thanks, Bianca! So glad you like the recipe. Let me know how they turned out. :-)

      Reply

  15. Anu-My Ginger Garlic Kitchen

    Wow, vegan muffins? These carrot zucchini muffins looks incredible, Sina! And the addition of cinnamon sounds so YUM!

    Reply

    • Sina

      Thanks so much, Anu! :-) I can never get enough of cinnamon, so I definitely had to add it to these muffins.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating