Zucchini Carrot Muffins That Are Moist, Healthy & Packed with Flavor
Moist and wholesome zucchini carrot muffins made with grated vegetables, warm spices, and just the right amount of sweetness. Perfect for breakfast, snack, or baby-led weaning.
Ingredients
- 1 cup finely grated zucchini squeezed dry
- 1 cup finely grated carrot
- 2 large eggs or flax eggs for vegan
- 1/2 cup maple syrup or mashed banana
- 1/3 cup avocado or olive oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose or gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Optional: 1/4 cup chopped walnuts or mini chocolate chips
Instructions
- 1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- 2. In a large bowl, whisk eggs, maple syrup, oil, applesauce, and vanilla.
- 3. Stir in grated zucchini and carrot.
- 4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 5. Fold dry ingredients into wet until just combined. Do not overmix.
- 6. Gently stir in any add-ins like chocolate chips or nuts.
- 7. Spoon batter into muffin cups, filling 3/4 full.
- 8. Bake for 20–22 minutes, or until a toothpick comes out clean.
- 9. Cool in pan 5 minutes, then transfer to wire rack.
Notes
Make these mini for toddlers or baby-led weaning. Store in fridge for up to 1 week or freeze up to 3 months. Swap flour, eggs, or sweeteners to fit dietary needs.