If you’re on the lookout for a nourishing breakfast treat that feels indulgent but is actually packed with goodness, Zucchini and Carrot Breakfast Muffins belong right at the top of your must-try list. These muffins are tender, moist, and light, with just the right touch of sweetness and a subtle hint of cinnamon. You’ll love how the combination of fresh zucchini and carrot not only sneaks in extra veggies (perfect for picky eaters!) but also keeps every bite deliciously soft and flavorful. One batch and you’ll see why they’ve become a permanent weekend routine in my kitchen.

Zucchini and Carrot Breakfast Muffins Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in simple, wholesome ingredients coming together to create something you’ll honestly crave. Each one has its reason for being here—whether it’s keeping the muffins moist, adding texture, or building layers of flavor and color.

Grated zucchini (1 cup, squeezed dry): Adds unbelievable moisture and a mild, fresh taste without overpowering the muffins.
Grated carrot (1 cup): Gives natural sweetness and a gorgeous orange hue.
Whole wheat flour (1½ cups): Brings hearty flavor, a touch of nuttiness, and extra fiber.
Rolled oats (½ cup): Lend a lovely, chewy texture and keep you full longer.
Brown sugar (⅓ cup): Provides just enough sweetness and a hint of caramel flavor.
Baking powder (2 teaspoons): Ensures fluffy, well-risen muffins.
Baking soda (½ teaspoon): Helps the muffins rise and balances the acidity from the veggies and applesauce.
Cinnamon (½ teaspoon): Infuses cozy, warming spice throughout each bite.
Salt (¼ teaspoon): Brings out all the other flavors—never skip it!
Large eggs (2): Bind everything together and add structure.
Unsweetened applesauce (½ cup): Gives extra moisture with a subtle touch of fruitiness.
Melted coconut oil or vegetable oil (⅓ cup): Creates a tender crumb and delicate richness.
Vanilla extract (1 teaspoon): Enhances all the other flavors with sweet, aromatic notes.
Chopped walnuts or raisins (¼ cup, optional): For a little crunch or chewy surprise—totally up to you!

How to Make Zucchini and Carrot Breakfast Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin tin and either line it with paper liners or give it a light greasing. Getting this out of the way before you mix helps you move quickly once your batter is ready.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Mixing these first ensures that your leavening agents and spices are evenly distributed for perfect Zucchini and Carrot Breakfast Muffins every time.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, unsweetened applesauce, melted coconut oil (or vegetable oil), and vanilla extract until the mixture is perfectly smooth. This step sets you up for a batter that mixes together flawlessly and gives the muffins their signature tender crumb.

Step 4: Add the Veggies

Fold in the grated zucchini and carrot into your wet ingredient bowl. The combination will look a little thick and veggie-laden, and that’s exactly what you want. These veggies melt into the batter during baking and ensure moist, flavorful muffins.

Step 5: Bring It All Together

Pour your wet mixture into the dry ingredients and gently stir until just combined. Avoid over-mixing! If you’re adding walnuts or raisins, fold them in now. The batter should be thick but scoopable, dotted with flashes of green and orange.

Step 6: Portion and Bake

Divide the batter evenly among your muffin cups. Each one should be about three-quarters full. Pop the tin into the oven and bake for 20–24 minutes, until a toothpick comes out clean (a few moist crumbs are okay). Let them cool in the pan for five minutes before transferring to a wire rack—if you can resist sneaking one right away!

How to Serve Zucchini and Carrot Breakfast Muffins

Garnishes

A light dusting of powdered sugar, a dollop of Greek yogurt, or even a drizzle of honey makes these Zucchini and Carrot Breakfast Muffins truly special when served warm. For an extra crunchy flourish, sprinkle a few oats or crushed walnuts on top before baking.

Side Dishes

Pair your muffins with slices of fresh fruit, a bowl of yogurt, or a hot mug of coffee for a balanced, energizing breakfast. They’re also lovely alongside a smoothie or as a creative side with scrambled eggs for a wholesome brunch spread.

Creative Ways to Present

Try serving the muffins stacked on a pretty cake stand at brunch, or tuck them into a packed lunch for midday snacking. For a cozy feel, wrap them in parchment and twine and deliver a batch to a friend or neighbor—these Zucchini and Carrot Breakfast Muffins make for a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep cooled muffins in an airtight container at room temperature for up to three days. If your kitchen is on the warmer side, it’s best to move them to the fridge after a day to preserve freshness and texture.

Freezing

Zucchini and Carrot Breakfast Muffins freeze beautifully. Just wrap each cooled muffin tightly in plastic wrap or foil, stash them in a freezer bag, and they’ll stay tasty for up to two months. Grab one whenever you need a quick, healthy treat.

Reheating

To reheat, simply microwave a refrigerated or thawed muffin for 15–20 seconds until just warm. If you prefer, you can also pop them into a 300°F oven for 5–7 minutes for that just-baked taste. They come out as cozy and soft as the day you made them.

FAQs

Can I make Zucchini and Carrot Breakfast Muffins gluten-free?

Absolutely! Just swap the whole wheat flour for your favorite gluten-free flour blend (be sure it’s a 1-to-1 substitute), and double-check that your oats are certified gluten-free.

Do I need to peel the zucchini or carrot?

No need to peel! Both the zucchini and carrot skin are tender and nutrient-rich, and they blend right into the muffin for extra color and fiber. Just give them a good wash before grating.

Can I reduce the sugar for a less sweet muffin?

Yes, you can! These muffins are lightly sweetened as written, but you can cut the brown sugar down to 1/4 cup if you prefer. Applesauce and carrot add natural sweetness, keeping things balanced.

What if I don’t have applesauce on hand?

If you’re out of applesauce, you can use mashed ripe banana or even plain yogurt. Both work well and help keep the muffins moist and tender.

How do I keep the muffins from getting soggy?

The trick is to really squeeze the grated zucchini dry before adding it to the batter. Wrapping it in a clean kitchen towel and giving it a twist does the job perfectly.

Final Thoughts

If you crave a breakfast you’ll genuinely look forward to, or want to tuck more veggies into your day, give Zucchini and Carrot Breakfast Muffins a try. They’re the kind of recipe that turns simple mornings into something memorable—don’t be surprised if your friends ask for the recipe after their first bite!

Zucchini and Carrot Breakfast Muffins Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Start your day off right with these delicious and nutritious Zucchini and Carrot Breakfast Muffins. Packed with wholesome ingredients and perfect for meal prep, these muffins are a great way to sneak in some extra veggies for a healthy breakfast or snack option.

Ingredients

Scale

Zucchini and Carrot Muffins:

1 cup grated zucchini (squeezed dry)
1 cup grated carrot
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened applesauce
1/3 cup melted coconut oil (or vegetable oil)
1 teaspoon vanilla extract
1/4 cup chopped walnuts or raisins (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing lightly.
Mix dry ingredients: In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
Prepare wet mixture: In a separate bowl, whisk together eggs, applesauce, coconut oil, and vanilla until smooth. Add grated zucchini and carrot.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in walnuts or raisins if using.
Bake: Divide the batter into muffin cups and bake for 20–24 minutes until a toothpick inserted in the center comes out clean.
Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.