Morning Glory Zucchini Carrot Muffins

Welcome to AK Zucchini Week Day 2 and welcome on your new favourite way to consume veggies for breakfast. These morning glory zucchini carrot muffins are like your favorite zucchini bread and comfortable carrot cake had a baby and in point of fact make the BEST breakfast or snack.

After making my Chunky Monkey Zucchini Banana Muffins a few years again I knew I sought after to highest any other tremendous nutritious and scrumptious zucchini muffin. These babies are kid-friendly (Sidney wolfed those up within the morning), simple to customise together with your fav mix-ins and style even more delicious as the days move on!

Bake a batch or two and freeze some for later — they’re really the most efficient on-the-go snack. Remember to get your FREE Zucchini E-Book with our 10 best possible recipes here!

zucchini carrot muffins next to a mug of coffee

Mornings made better with zucchini carrot muffins

Get in a position to utterly fall in love with these nutritious zucchini carrot muffins. These muffins are:

ingredients for healthy zucchini carrot muffins in bowls

What you’ll need to make wholesome zucchini carrot muffins

These easy, wholesome zucchini carrot muffins use a mix of fresh produce and quite a lot of pantry staples for an attractive, completely candy muffin you’ll come back to time and time again. Here’s what you’ll wish to lead them to:

mixing carrot zucchini muffin batter in a bowl

Simple aspect swaps

Out of a few elements? Here’s what I will be able to recommend for swaps in these kid-friendly zucchini carrot muffins:

unbaked zucchini carrot muffins in a muffin tin

Make your own oat flour

Easily make your own gluten unfastened oat flour by means of simply striking rolled oats into a blender and blending/pulsing till they’re smooth and resemble flour. This is almost certainly the most affordable option. Get all of our guidelines & tricks for making your own oat flour here (plus recipes!)

kid-friendly zucchini carrot muffins in a muffin tin

Tips for baking with zucchini

healthy carrot zucchini muffins

Storing pointers

Our go-to baking equipment

Get all of our fav kitchen essentials here!

zucchini carrot muffin with a bite taken out

More zucchini recipes you’ll love

I hope you love those morning glory zucchini carrot muffins! If you make them remember to depart a comment and a ranking so I know the way you loved them. Enjoy, xo!

Morning Glory Zucchini Carrot Muffins

4.97 from 62 votes

Prep Time 20 minutes

Cook Time 25 mins

Total Time 45 mins

Wonderful morning glory zucchini carrot muffins which are naturally sweetened with natural maple syrup and full of scrumptious mix-ins like coconut, raisins and nuts. These wholesome zucchini carrot muffins have a boost of nutrition from oat flour and make the best freezer-friendly breakfast or snack that is great for children!

  • For the wet ingredients:
  • 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
  • 1 cup shredded carrot (from 2 medium to huge carrots)
  • cup unsweetened applesauce (or sub 1 ripe mashed banana)
  • ½ cup pure maple syrup
  • 2 eggs
  • 1/3 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • For the dry ingredients:
  • 1 cup oat flour (I used store bought oat flour)
  • 3/4 cup all function flour (or all function GF flour)
  • 1/2 cup shredded unsweetened coconut (no longer the huge flakes)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the mix-ins:
  • cup chopped walnuts (or pecans)
  • cup chopped Medjool dates or raisins
  • For topping (not obligatory):
  • Rolled oats
  • More chopped walnuts
  1. Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.

  2. Shred and measure out zucchini (it will have to be about 1 heaping cup), then position in a paper towel or cheese material and squeeze out the entire excess moisture.

  3. In a big bowl blend in combination the wet elements: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until neatly combined.

  4. In a separate massive bowl whisk together the dry ingredients: oat flour, all function flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.

  5. Add the dry components to the wet ingredients and mix until just mixed. Do now not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.

  6. Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a couple of more chopped walnuts when you’d like. Bake for 23-27 minutes or till a tester comes out blank or with only a few crumbs hooked up.

  7. Allow muffins to chill within the pan for 5-10 minutes, then remove and transfer to a cord rack to complete cooling.


Servings: 10 muffins

Serving dimension: 1 muffin

Calories: 272kcal

Fat: 14.2g

Saturated fats: 9.1g

Carbohydrates: 34.7g

Fiber: 2.9g

Sugar: 15.7g

Protein: 4.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats

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