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Two zucchini carrot muffins on a small white plate. One of the muffins is split in half.
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5 from 1 vote

Zucchini Carrot Muffins

These healthy Zucchini Carrot Muffins are made with 100% whole wheat flour, a touch of brown sugar, and applesauce. Warmly spiced and lightly sweetened, these dairy-free muffins are perfect for an easy breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 187kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • Muffin Tin

Ingredients

  • 4 tablespoons flaxseed ground
  • 10 tablespoons water
  • 2 cups (300 grams) whole wheat flour
  • ½ cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger ground
  • ½ teaspoon salt
  • 1 ½ cups carrots peeled and grated
  • 1 ½ cups zucchini grated
  • ¼ cup canola oil
  • cup applesauce unsweetened
  • 2 teaspoons vanilla extract
  • ¼ cup dairy-free milk unsweetened
  • Slivered almonds or pepitas optional for topping muffins

Instructions

  • Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan. In a small bowl, stir together the ground flaxseed with the water and set aside for 5 minutes to make a "flax egg."
    4 tablespoons flaxseed, 10 tablespoons water
  • Meanwhile, combine flour, brown sugar, baking soda, spices, and salt in a large mixing bowl. Add grated carrots and zucchini to the dry ingredients and toss to coat the veggies.
    2 cups (300 grams) whole wheat flour, ½ cup brown sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon salt, 1 ½ cups carrots, 1 ½ cups zucchini
  • In a separate bowl, whisk together the oil, applesauce, vanilla extract, milk, and flax egg. Pour wet ingredients into dry ingredients and fold gently to combine, being careful not to over-mix. The batter will be thick.
    ¼ cup canola oil, ⅓ cup applesauce, 2 teaspoons vanilla extract, ¼ cup dairy-free milk
  • Divide the batter evenly amongst the muffin tin wells (they will be filled to the top), sprinkle with slivered almonds or pepitas, if desired, and bake for 25-28 minutes or until a toothpick comes out clean. Let rest for 5 minutes before transferring to a wire rack to cool completely.
    Slivered almonds or pepitas

Notes

  • Muffins can be stored in an airtight container for 2-3 days at room temperature or kept in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 326mg | Potassium: 224mg | Fiber: 4g | Sugar: 11g | Vitamin C: 4mg | Calcium: 43mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.