This simple Carrot Zucchini Muffins Recipe is just perfect for those of you who want a healthy breakfast that tastes absolutely delicious! Who knew carrots and zucchini would go hand in hand and make a perfect breakfast muffin? Honestly, I would have never thought it would have!
Why you will love this Carrot Zucchini Muffins Recipe
Along with carrots and zucchini this Carrot Zucchini recipe also calls for brown sugar which is much healthier than white sugar, and sea salt is healthier than regular table salt.
The dash of vanilla is optional, but I decided to go ahead and add the vanilla to give it that extra flavor. Cost wise, this recipe is very inexpensive. I spent about $8 making these muffins and since they are so filling and packed full of all that goodness I mentioned above, all I could really eat was 2 muffins in one sitting.
These are perfect to take to work to share with your co workers, to sell at bake sales, for breakfast and even for mid day snacks or after dinner dessert. I prepared these Sunday evening so I would have breakfast for each day of the week. I saved a ton of time and money with this delicious recipe as well.
Are you looking for other Breakfast recipes to serve like my Carrot Zucchini Muffins Recipe?
Check out these super delicious breakfast and brunch recipes that I have shared over the years, like my Salted Caramel Apple Scones Recipe. I think you will love them all, especially our Apple Pecan Breakfast Bake Recipe!
- Carrot and Zucchini Muffins
- Apple Cinnamon Pie with Cinnamon Rolls
- Air Fryer Red Potatoes
- Hawaiian Roll Breakfast Sliders Recipe
How to make this Carrot Zucchini Muffins Recipe
Be very careful not to over mix the batter while preparing, you want these to come out nice and fluffy like.
Carrot Zucchini Muffins Recipe Ingredients
- 1.5 cups grated carrot
- 1.5 cups grated zucchini
- almost 1 cup coconut oil, liquid or soft
- 1 cup brown sugar
- optional, dash of vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Get all of your cooking and baking supplies on Amazon.com!
Amazon Prime Fresh has TONS of household supplies and groceries at great prices and offers free delivery with an Amazon Prime membership! Sign up for Amazon Prime Fresh here!
Carrot Zucchini Muffins Recipe Directions
Mix the dry ingredients thoroughly in a smaller dish. In a separate larger bowl (I used our electric mixer) combine the carrots and zucchini along with the soft or liquid coconut oil, brown sugar and vanilla.
Once that is evenly mixed you can start to slowly add in the dry ingredients. Add a little at a time until all is just combined, do not over mix.
I greased a large mini muffin try and added a bit of batter to each well.
Bake at 350 degrees F for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean.
Let cool for 10 minutes before enjoying and let cool completely to room temp before storing in a sealed container.
Share this Carrot Zucchini Muffins with your friends and family on social media!
If you love this Carrot Zucchini Muffins recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook, Twitter and Pinterest!
If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!
To print this Carrot Zucchini Muffins Recipe, simply click the recipe card below.
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Carrot Zucchini Muffins
Ingredients
- 3 cups grated carrot and zucchini
- almost 1 cup coconut oil liquid or soft
- 1 cup brown sugar
- optional dash of vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- First, mix the dry ingredients thoroughly in a smaller dish. In a separate larger bowl (I used our electric mixer, combine the carrots and zucchini along with the soft or liquid coconut oil, brown sugar and vanilla. Once that is evenly mixed you can start to slowly add in the dry ingredients. Add a little at a time until all is just combined, do not over mix.
- Next, I greased a large mini muffin tray and added a bit of batter to each well. Bake at 350 degrees for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean. Let the muffins cool for 10 minutes before enjoying and let cool completely to room temperature before storing in an air tight sealed container.
Elaine M Straub says
Do you have a printer-friendly version to print recipes. I find it easier to read from a piece of paper.
Jenn says
Yes, if you scroll down to the recipe card at the end of the post, there is a button on the recipe that says PRINT - just click that, and then a second window will open up on your browser with only the recipe (no ads or anything else).
Elzy says
Hi! I love your recipes, but please do a little research - coconut oil is not healthy; it is a highly saturated fat that can cause clogged arteries, which is what then causes heart attacks and strokes. It's only slightly better for you than margarine or shortening. Olive oil is the healthiest oil for our bodies. The worst oils for consumption by humans are: Canola, palm, vegetable, soybean, sunflower, and coconut oils, followed by margarine, and shortening. You could put butter at the bottom of the list too. Best bet is to use an oil that is rich in unsaturated fats like olive, avacado, safflower, grapeseed and sesame oils. (Just keep in mind how the flavor may affect your recipe.) You can substitute all of these 1:1 for each other. I can't wait to make this muffin recipe!! 🙂
Jenn says
Thanks for your feedback! I have done extensive research, and it contains a unique type of medium chain saturated fat called lauric acid that research shows raises HDL or "good" cholesterol levels, which may lower overall heart disease risk. I find that the other oils you mentioned make everything taste like them - I personally hate the taste of avocado oil, sesame oil and grapeseed oil in baked goods. And the only time I like olive oil is when I want the flavor of olive oil. LOL
Vicki says
Found these way to dry and I added a cup of unsweetened applesauce.