Perfect for meal prep or on-the-go snacking, give these easy, veggie-packed Carrot Zucchini Muffins a try!
About the recipe
This is delicious Vegan Carrot Zucchini Muffins Make a delicious and healthy snack to enjoy any time of the day. Packed with flavor and nutrition, they are perfect for breakfast, lunch or dinner.
Carrot ducchini muffins are the perfect combination Two nutritious vegetables, Rich in both vitamins and minerals.
Recipes are also prepared Whole wheat flour for extra fiber and features additional nutritious ingredients such as applesauce and hemp.
New to adding zucchini to sweet recipes? You also have to try the Vegan Zucchini Bread, Healthy Zucchini Brownies, and Zucchini Chocolate Chip Cookies.
Moist, fluffy and bursting with flavorThey are always a hit with both kids and adults.
Read on to review what A review of how to make the recipe with ingredients you’ll need, possible substitutions, frequently asked questions, and step-by-step photos.
When you are ready to make the recipeScroll down to find the complete and printable recipe card, and when you’re ready for more, don’t miss these applesauce muffins and healthy oatmeal muffins.
A full list of ingredients with measurements is available on the recipe card at the end of the post. This section provides any applicable notes on components and possible replacements.
- zucchini: After draining the liquid you will need a medium sized zucchini or about 1 heaping cup. The amount does not have to be exact.
- the carrot: Use about 1 cup peeled and finely grated fresh carrots.
- coconut sugar: Use coconut sugar for a refined sugar-free recipe or you can substitute brown sugar.
- Maple syrup: Use maple syrup or alternatively agave syrup.
- coconut oil: It can be replaced with plant-based butter.
- hemp: You will need ground flax (hemp meal).
- almond milk: You can use any plant-based milk here.
- flour: The recipe calls for whole wheat pastry flour. You can substitute white whole wheat flour or all purpose flour. I would not recommend whole wheat flour for this recipe.
- extra: You can add 1/2 cup extra such as dried cranberries, raisins, chopped dates, walnuts or pecans.
Step by step instructions
Step 1: Prepare
Preheat oven to 350˚F (180˚C). and line a muffin tin with 12 paper liners. Spray the liner with Non-stick cooking spray (not necessary but makes sure they don’t get stuck).
Grate the carrots and zucchini then squeeze the grated zucchini Over a strainer to squeeze out excess moisture. Do not skip this step or the muffins will be soggy and dense.
Also peel the carrot.
Step 2: Mix the wet ingredients
add Zucchini, carrots, applesauce, coconut sugar, Maple syrup, coconut oilHemp and milk from a Mixing bowl and mix until well combined.
Step 3: Add the dry ingredients
add Flour, baking powder, baking soda, spices and salt and mix gently until all the flour is combined, then stop mixing.
Step 4: Bake the Muffins
Divide the batter between 12 muffin liners by adding a spoonful to each, then divide the rest of the batter between them.
Bake the muffins for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Cool and enjoy
Let the muffins sit in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Carrot Zucchini Muffins can be a healthy choice depending on the specific recipe and ingredients used.
This recipe is a source of fiber, vitamins and minerals. It uses whole wheat flour to increase fiber content, applesauce to add more nutrients and reduce added oil and fat, and coconut sugar and maple syrup for a refined sugar-free recipe.
Sure, they’re still muffins but can definitely be enjoyed in moderation and as part of a balanced diet.
Yes, you can freeze carrot zucchini muffins. To freeze them, let them cool completely to room temperature.
Once cooled, wrap them individually (not necessary) then store in a freezer bag, removing as much air as possible before sealing to help prevent freezer burn. i am
To thaw, let them sit at room temperature for 1-2 hours then enjoy in the microwave or warm.
Tips and Notes
- measure accurately: I highly recommend using a digital kitchen scale to measure ingredients accurately.
- Over mixing: Avoid overmixing or the muffins will be dense and sticky. Stop mixing as soon as the dough comes together.
- baking: Make sure the oven is fully preheated, move the muffins into the oven as soon as the cups are filled and don’t open the oven until ready to check the doneness in 18-20 minutes.
- hemp: Try using fresh ground or hemp that has been ground within 1-2 months and stored in the fridge. Flax that is past its best before date may not work the way we need it for baking (as eggs).
- Drain the zucchini: Don’t skip draining the zucchini or the muffins will be soggy and dense.
- Make sure the muffins are completely cooled before storing.
- Store muffins in a sealed container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- If frozen, thaw at room temperature or in the refrigerator.
Have you tried this recipe?
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Enjoy the goodness of 2 nutritious vegetables in these moist and fluffy, Vegan Carrot Zucchini Muffins.
- to prepare: Preheat oven to 350˚F (180˚C) and line a muffin tin with 12 paper liners. Spray the liner with non-stick cooking spray.
- Drain Zucchini: Prepare the grated carrots and zucchini. Squeeze the grated zucchini in a bowl or strainer with your hands to remove excess liquid. When it’s ready you should have a compressed ball of grated zucchini.
- Mix the wet ingredients: In a large bowl, mix the dried zucchini, carrots, applesauce, coconut sugar, maple syrup, coconut oil, ground flax and almond milk until well combined.
- Add the dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix gently until “just combined.” Do not over mix the batter or the muffins will be tough. Gently mix in the walnuts and raisins, if using.
- Fill the liners and bake: Fill 12 muffin liners with batter and sprinkle some chopped walnuts on top if desired. Bake 20-22 minutes, or until a toothpick comes out clean.
- cool: When done, remove the muffins from the oven and let sit in the pan for at least 5 minutes before transferring to a wire rack to finish cooling.
- to save: Store muffins in an air-tight container at room temperature for up to 3 days, refrigerated for up to 1 week, or refrigerated for up to 3 months.
replacement: You can substitute all-purpose flour or white whole wheat flour for whole wheat pastry flour. I do not recommend whole wheat flour or the muffins will be too dense. You can use brown sugar instead of coconut sugar. You can use plant-based butter instead of coconut oil.
Keywords: Carrot zucchini muffins