These healthy Zucchini Apple Carrot Muffins are packed with fruit and vegetables and perfect for a make ahead breakfast or snack! They’re loved by both kids and adults!
We eat a lot of muffins around here. And by a lot I mean if I make a dozen muffins on a Monday they are most likely gone by Wednesday. I enjoy them for breakfast, snacks and dessert and my three year old is equally obsessed. For that reason I always make sure my muffins are low on sugar and I pack them with tons of fruits and veggies when I can. You can definitely feel good about feeding these Zucchini Apple Carrot Muffins to your little ones.
Once you get a trusty muffin recipe down you can find fun ways to tweak it and make different flavors. I adapted these Zucchini Apple Carrot Muffins from the Apple Cinnamon Muffins I made last year on She Likes Food. They don’t have a ton of sugar and I make them with half all purpose and half whole wheat flour.
Zucchini Apple Carrot Muffin Recipe
This muffin recipe is kind of like a cross between zucchini bread, apple muffins and carrot cake. I love all of those foods so I thought it would be a fun idea to combine them into one healthy muffin. I added some cinnamon, nutmeg and ginger to give these muffins a nice warm flavor. You could always add a simple glaze or cream cheese frosting to the top of you like.
Toddler Friendly Muffins
I used to make muffins using a ton of white sugar, white flour and vegetable oil. Now that I have kids I’m a little more aware of what I put into my recipes. Sometimes I use all whole wheat flour and sometimes I use a mix of white and whole wheat. I always bake with coconut oil and use coconut sugar and maple syrup as sweetners.
I do realize that sugar is sugar, no matter if it’s refined or unrefined. If you’re not doing any added sugar you can leave it out and add in a banana for some sweetness.
One thing I love about muffins is that you can make them ahead of time and easily grab one for breakfast or a snack. My kids aren’t in school yet so we’re not in a rush in the mornings, but I always appreciate a healthy breakfast that is there waiting for me! And I’m guessing that when my kids are in school I will love them even more than I do now.
Recipe Tips for Zucchini Apple Carrot Muffins
- You can use whatever kind of apple you want in this recipe. I usually use Granny Smith because I like how tart it is but this time I used a pink lady and it was good too!
- You can make these muffins vegan by using a flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water). The muffins might be a little mushier with a flax egg but they will still hold together.
- If you’re allergic to coconut you can use vegetable oil and brown sugar instead. I would suggest cutting down the amount of brown sugar a bit though since it’s much sweeter than coconut sugar.
- Honey can be swapped for maple syrup.
- I like to chop up my grated veggies into small pieces so they’re easier for my three year old to eat.
- 2 1/3 cup white, whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup melted coconut oil, use refined if you don’t want any coconut taste
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated apple
- 1/2 cup packed grated zucchini
- 1/2 cup packed grated carrot
- Pre-heat oven to 350 degrees F. Line a muffin tin with liners, or spray with cooking spray and set aside. Chop the grated zucchini, apple and carrot into small pieces (optional) and place them into a clean dishtowel and squeeze out all the water that you can.
- Add all the dry ingredients to a medium sized bowl and mix.
- To a large bowl, add the coconut oil, applesauce, and coconut sugar and mix until combined. Next, add the mape syrup, eggs and vanilla and mix again.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Add in the zucchini, apple and carrot and mix well.
- Use a 1/4 scoop to scoop the mixture into the muffin tins. If you do a heaping 1/4 scoop you should be able to get exactly 12 muffins. If doing less you might get 14.
- Bake muffins until a toothpick inserted into one of them comes out clean, 25-30 minutes. Let muffins cool before enjoying.
Muffins can be stored in an airtight container in the refrigerator or the counter for 4-5 days. They can be frozen up to 6 months.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 232Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 175mgCarbohydrates 38gFiber 4gSugar 18gProtein 5g