Welcome to AK Zucchini Week Day 2 and welcome to your new favorite way to eat veggies for breakfast. These morning glory zucchini carrot muffins are like your favorite zucchini bread and cozy carrot cake had a baby and truly make the BEST breakfast or snack.
After making my Chunky Monkey Zucchini Banana Muffins a couple of years back I knew I wanted to perfect another super nutritious and delicious zucchini muffin. These babies are kid-friendly (Sidney gobbled these up in the morning), easy to customize with your fav mix-ins and taste even more delicious as the days go on!
Bake a batch or two and freeze some for later — they’re truly the best on-the-go snack. Remember to get all of the deets for Zucchini Week including our giveaway and FREE downloadable e-book!
Mornings made better with zucchini carrot muffins
Get ready to absolutely fall in love with these nutritious zucchini carrot muffins. These muffins are:
- Naturally sweetened with a bit of pure maple syrup.
- Packed with sneaky veggie thanks to both zucchini and carrot.
- Delicious straight from the oven and even more flavorful as the days go on.
- The perfect breakfast or snack that kiddos will love!
What you’ll need to make healthy zucchini carrot muffins
These easy, healthy zucchini carrot muffins use a mix of fresh produce and plenty of pantry staples for a wonderful, perfectly sweet muffin you’ll come back to time and time again. Here’s what you’ll need to make them:
- Veggies: you’ll need a zucchini and a couple of large carrots to add moisture and vitamins to these carrot zucchini muffins.
- Applesauce: a little unsweetened applesauce adds additional moisture and flavor to the muffins.
- Maple syrup: these healthy zucchini carrot muffins are naturally sweetened with some pure maple syrup!
- Eggs: you’ll also need 2 eggs in the muffins.
- Coconut oil: a bit of coconut oil gives the muffins the perfect texture.
- Flour: these muffins are made with a mix of nutritious oat flour and all purpose flour to keep them nice and fluffy.
- Coconut: unsweetened shredded coconut makes them taste like your fav carrot cake!
- Spices: gotta have cozy cinnamon and nutmeg.
- Baking staples: don’t forget the vanilla extract, baking soda & salt.
- Mix-ins: add some walnuts or pecans and raisins or chopped Medjool dates for wonderful texture in every bite.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can recommend for swaps in these kid-friendly zucchini carrot muffins:
- For the applesauce: feel free to use 1 ripe mashed banana.
- For the coconut oil: melted butter or vegan butter also works well.
- For the all purpose flour: a 1:1 gluten free all purpose flour should also work.
Make your own oat flour
Easily make your own gluten free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Get all of our tips & tricks for making your own oat flour here (plus recipes!)
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini.
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
- To store: feel free to keep these carrot zucchini muffins at room temp for one day, then I recommend storing them in the refrigerator. They get even more flavorful as the days go on! Simply warm them up in the microwave.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Our go-to baking tools
Get all of our fav kitchen essentials here!
More zucchini recipes you’ll love
This year we’ll be selecting 2 lucky AK readers to win an Our Place Always Pan in the color of their choice! To enter:
- Post a photo of any Ambitious Kitchen zucchini recipe you make in your Instagram feed, in IG stories, or in the Ambitious Kitchen Community Facebook Group with the hashtag #AKZucchiniWeek.
- The more you post & share your recipe photos, the greater chance you have to win! **Please note, your Instagram profile must be public so that we can see your zucchini creations.
- Winner will be announced on Wednesday, 8/11 and notified via DM on Instagram or in the Facebook group. Must be 18 or older, USA only.
I hope you love these morning glory zucchini carrot muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Morning Glory Zucchini Carrot Muffins
Wonderful morning glory zucchini carrot muffins that are naturally sweetened with pure maple syrup and filled with delicious mix-ins like coconut, raisins and nuts. These healthy zucchini carrot muffins have a boost of nutrition from oat flour and make the best freezer-friendly breakfast or snack that’s great for kids!
- For the wet ingredients:
medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
shredded carrot (from 2 medium to large carrots)
unsweetened applesauce (or sub 1 ripe mashed banana)
pure maple syrup
coconut oil, melted and cooled
- For the dry ingredients:
oat flour (I used store bought oat flour)
all purpose flour (or all purpose GF flour)
shredded unsweetened coconut (not the large flakes)
- For the mix-ins:
chopped walnuts (or pecans)
chopped Medjool dates or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
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.
Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
In a separate large bowl whisk together the dry ingredients: oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Servings: 10 muffins
Serving size: 1 muffin
Saturated fat: 9.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Link to the original: Original Source Link