Last week, as I was sneaking my fifth bite of Zucchini Brownies before 10 am (which would have felt slightly more excusable had I not enjoyed a duo of leftover Dutch Oven Peach Cobbler and Cherry Blackberry Crisp the night before), it occurred to me that shifting my baking energy into a healthy breakfast muffin might be a wise choice for the time being. These scrumptious zucchini carrot oatmeal muffins turned out to be one of my very favorite zucchini recipes to date. Considering the plethora of healthy zucchini recipes on this site (like Blueberry Zucchini Bread), that’s a mighty statement, and one I stand behind. Lightly spiced with cinnamon and nutmeg, loaded with a whopping 1 ½ cups of veg (I used a 50/50 blend of carrots and zucchini, though you can adjust the ratio as you like), and just the right amount of sweet, these muffins score full marks in every core muffin category.
These carrot and zucchini muffins are:
Easy to Make. Muffins should be quick and easy. This recipe comes together quickly. You don’t even need a mixer! Actually Healthy. Let’s be real: most bakery muffins are cupcakes without frosting. Personally, when I’m reaching for a muffin, it’s because I want something more nutritious. These zucchini muffins with carrots are still absolutely yummy, but they won’t send you into a sugar coma before 9 a.m. Fluffy, Yet Substantial. While not dense or heavy in the slightest, these muffins have a texture that satisfies. They’re moist, but the oats give them structure and make them more filling. Adaptable. This recipe is adapted from my Apple Carrot Muffins. Carrot, apple, and zucchini work well in just about any combo in muffin recipes. You can make these zucchini muffins with zucchini only, or try all three for zucchini carrot apple muffins.
For more zucchini muffin options, you can check out my original Healthy Zucchini Muffins with Chocolate Chips (these are made with banana too) or these Chocolate Zucchini Muffins.
How to Make Zucchini Carrot Muffins
With its natural water content, zucchini is an ideal ingredient for healthy baking. It keeps these muffins moist, without the need for much additional fat. Carrot works in a similar way, with the bonus of natural sweetness. You’ll love the two together. (Plus, more veg = more reason to eat bonus servings!)
The Ingredients
Zucchini. I love using this healthy ingredient in any way I can. It makes these muffins perfectly moist, and it’s packed with Vitamin-A and antioxidants (read more about zucchini health benefits here). Carrots. A sneaky, sweet veggie addition that not only makes these muffins more delicious, but it makes them more nutritious too. Carrots are rich in Vitamin-A and potassium (see other health benefits here). Flour. I used white whole wheat flour, which helps keep the muffins healthy without sacrificing the light, fluffy texture. White whole wheat flour is 100% whole grain but has a more mild flavor and lighter texture than regular whole wheat flour. Oats. Oats help give the muffins substance and makes them more satisfying. Greek Yogurt. For an extra punch of protein and moisture. Cinnamon + Nutmeg. A tasty and addictive touch of warmth. Honey or Maple Syrup. To keep these muffins wholesome, I chose to naturally sweeten them with honey. Maple syrup will also work well here. Vanilla. An extra flavor boost that pairs beautifully with the honey and warm spices. Mix-ins. Toasted nuts or dried fruits are both scrumptious additions.
The Directions
Dietary Swaps
I have not yet tested either of the below, but think they could be worth trying if you need to adapt this recipe for a particular diet.
Vegan Zucchini Carrot Muffins. Make the zucchini carrot muffins with applesauce in place of the yogurt (or use a non-dairy yogurt); swap the eggs for flax eggs; use maple syrup in place of the honey. Be sure to check out this Vegan Zucchini Bread too. Gluten Free Carrot Zucchini Muffins. Use a 1:1 gluten free flour blend like this one in place of the white whole wheat flour. You’ll also love this Gluten Free Zucchini Bread.
Zucchini Carrot Muffin Storage Tips
To Store. Muffins can be stored in a paper towel-lined airtight storage container at room temperature for up to 4 days. To Freeze. Individually wrap each muffin, and store them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy muffins as desired. For more storage tips, check out my post on How to Store Muffins.
More Healthy Muffin Recipes
Applesauce Muffins Carrot Cake Muffins Healthy Banana Muffins Healthy Blueberry Muffins Carrot Quinoa Muffins
Recommended Tools to Make this Recipe
Muffin Pan. Make healthy muffin recipes anytime a craving strikes with this pan! Mixing Bowls. These bowls are easy to clean and store. Batter Scoop. For perfectly portioned, evenly baked muffins and those perfect muffins tops.
Zucchini overload is the way of life these next few weeks. These freezer-friendly muffins are an ideal way to alleviate the supply and keep a healthy breakfast and snack on hand at all times.
