Published on September 09, 2022 Zucchini Carrot Muffins- moist, naturally sweetened muffins packed with zucchini, carrots, warm spices, coconut, and raisins. The muffins are perfect for breakfast or snack time and they are freezer-friendly too! I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins. The muffin tops have a nice sugary crunch thanks to the turbinado sugar. The muffins are super moist and are SO good with a little (or a lot) of butter:) Enjoy for breakfast, brunch or snack time. They are kid-friendly and loved by adults too. I always make an extra batch for the freezer when our garden zucchini is out of control. They freeze beautifully!
Muffin Ingredients
Flour– you can use all-purpose flour or whole wheat flour. Baking powder and baking soda– make sure they are fresh! I replace my baking powder and soda every 6 months to be safe. Salt– to enhance the flavors.Spices– cinnamon, ginger, nutmeg, and ground cloves.Pure maple syrup– to naturally sweeten the muffins!Applesauce– make sure you use unsweetened applesauce. Coconut oil– melted and slightly cooled. Eggs– use large eggs that are at room temperature.Vanilla extract– a must!Zucchini– squeeze out excess liquid in paper towel, but don’t wring it dry. You want some of the moisture so the muffins are moist.Carrots– use a box grater or food processor to shred the carrots and zuccchini.Coconut– you can use unsweetened or sweetened coconut flakes. Raisins– if you don’t like raisins, you can use dried cranberries. Turbinado sugar– for sprinkling on top of the muffins.
How to Make Zucchini Carrot Muffins
Preheat the oven to 375 degrees F.Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.In a medium bowl, whisk together the dry ingredients. In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
How to Store & Freeze
How to Store: store the muffins at room temp in an airtight container for up to 2 days. The muffins will get more moist as they sit. If you live in a hot and humid climate, you might want to store them in the fridge after 2 days so they don’t get too moist and gummy in texture.How to freeze: store the cooled muffins in a freezer container or freeze bag for up to 3 months. Thaw at room temperature, or heat up in the microwave for about 30 seconds.
More Muffin Recipes
Healthy Banana MuffinsStrawberry MuffinsCarrot Cake MuffinsApple Cinnamon MuffinsHealthy Pumpkin MuffinsBest Blueberry Muffins
Find all of our muffin recipes HERE!
Carrot Zucchini Muffins
Nutrition
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
