Try these amazing homemade Carrot Zucchini Muffins that are packed with carrots, zucchini, and walnuts. This recipe is super easy to make from scratch and will be a great breakfast idea!
What can be better than to start your day with a cup of freshly brewed coffee and your favorite homemade moist muffins, packed with carrots, zucchini, and walnuts.
These tasty Carrot Zucchini Muffins are similar to Morning Glory Muffins, but have more veggies than fruits. Even your picky kids will love them! And you also might like my Carrot Cake Cupcakes that are make with delicious Cream Cheese Frosting!
The best part, they are super easy to make and you don’t need to bother using your mixer!
I’ve tested them three times this week and came up with the perfect combination of texture and sweetness.
How to make it
Preheat oven to 375°F, line a muffin tin with cupcake liners and set aside. If you want to skip the liners, just spray the pan with non-stick spray.
In a mixing bowl, whisk together vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract.
In a separate mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Then add it to the wet ingredients and mix.
Add grated carrots, zucchini, and walnuts and mix until well combined.
Divide the mixture between 12 muffin tins and bake at 375°F for about 20-25 minutes, until a toothpick inserted in the middle comes out dry.
Take out of the oven and let them sit in the pan for about 10 minutes, then move to a wire rack to cool off completely.
Did you notice that when you store muffins, their top become a bit soggy? The reason this happens is when we store them, their moisture migrates from inside to the surface. Because they are locked in a container or a sealed bag, the moisture cannot escape, so it stays on top, making it soggy.
Unfortunately, we cannot completely avoid this, but there is one trick that we can use!
I like to place a piece of paper towel on the bottom of the plastic container, put the muffins on top, place another paper towel on top, and then seal with the lid. This way the paper towel will help to absorb some portion of the moisture.
You can use the same technique for a zip-lock bag.
This way you can keep the muffins on a counter top for about 3 days, or in a refrigerator for about a week.
When you freeze the muffins, I like to wrap them individually in a plastic wrap or foil, and then put in a zip-lock bag. You can freeze them for up to 2 months. When ready to eat, just take them out of the freezer, let them thaw in a room temperature for 20 minutes, then reheat in a microwave or an oven.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Carrot Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¼ cup unsweetened apple sauce
- 1 cup raw cane sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups carrots grated
- 1 ½ cups zucchini grated, squeezed from juices
- ¾ cup walnuts chopped
Instructions
- Preheat oven to 375°F, line a muffin tin with cupcake liners and set aside.
- In a mixing bowl, whisk together vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract.
- In a separate mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Then add it to the wet ingredients and mix.
- Add grated carrots, zucchini, and walnuts and mix until well combined.
- Divide the mixture between 12 muffin tins and bake at 375°F for about 20-25 minutes, until a toothpick inserted in the middle comes out dry.
- Take the out of the oven and let them sit in the muffin tin for about 10 minutes, then move to a wire rack to cool off completely.
Are the carrots and zucchini raw or steamed?
They are raw. They will cook while baking.
Could you use melted butter instead of oil?
Hi Kate! I never tested this recipe with melted butter, so I can’t tell for sure. But I would think that it should work as good as with oil. Let me know how they came out if you make this recipe!
My kids love it!! These muffins taste so good and are no too sweet! Thanks
Thank you, Kasia! So happy to hear you and your kids loved these muffins! They are one of my favorites too! Also, I just posted a similar recipe for Morning Glory Muffins, I think you will like them! https://veronikaskitchen.com/morning-glory-muffins-recipe/
Ahhh homemade muffins, i am always looking for more recipe like this one. I never tried Zucchini muffins but the picture of this recipe looks amazing. Thanks for sharing!
375 or 400 degrees? The recipes instructions have both. Thanks!
Hi! Sorry, I just updated the instructions! I bake the muffins at 375F for about 20-25 minutes.
Now, it’s not unusual to grab a muffin like this as a late night snack or even to eat one for lunch.
I know that having veggies in their baked goods freaks some people out, but I really love it. Especially zucchini! It adds so much moisture, it’s a must. Love this recipe!
Zucchini muffins are always so tasty and I love the addition of carrots to these. Definitely need to give them a try!
These are the perfect springtime muffins. The carrots and zucchini together make a great combination.
Zucchini in muffins or bread is one of my favorites, I have never tried it with carrots but I will be trying these soon. Thanks for sharing !
I love the combination of carrots and zucchini in this recipe. Would also make a great bread! Thanks for sharing!
I have been wanting to make muffins, but I couldn’t figure out what kind until I saw this post. They look perfect! I will try them soon!
This sounds like the perfect breakfast muffin. I would love it with my morning coffee. Great for taking to work and school too.