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Zucchini and Carrot Breakfast Muffins Recipe

Zucchini and Carrot Breakfast Muffins Recipe
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4.6 from 25 reviews

Start your day off right with these delicious and nutritious Zucchini and Carrot Breakfast Muffins. Packed with wholesome ingredients and perfect for meal prep, these muffins are a great way to sneak in some extra veggies for a healthy breakfast or snack option.

Ingredients

Units Scale

Zucchini and Carrot Muffins:

  • 1 cup grated zucchini (squeezed dry)
  • 1 cup grated carrot
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts or raisins (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing lightly.
  2. Mix dry ingredients: In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. Prepare wet mixture: In a separate bowl, whisk together eggs, applesauce, coconut oil, and vanilla until smooth. Add grated zucchini and carrot.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in walnuts or raisins if using.
  5. Bake: Divide the batter into muffin cups and bake for 20–24 minutes until a toothpick inserted in the center comes out clean.
  6. Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • These muffins freeze well—wrap individually and store for up to 2 months.
  • Great for meal prep and sneaking in extra veggies for kids.

Nutrition

Find it online: https://easy-tapas-recipes.com/zucchini-and-carrot-breakfast-muffins-recipe/