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!
This recipe was actually shared with me by my daughter, which had been passed down to her as well. I absolutely love all recipes made with coconut oil.
Coconut oil is very beneficial to our health, I mean it covers almost every part of the body.
This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure for more information.
Carrot Zucchini Muffins Recipe
Have you ever gotten an oil change for your car and decided to go with the most expensive oil?
The last oil change I had done I went with top of the line oil instead of the oil I had been using all along. My car's performance was so much smoother and I could really feel the difference in the car, it just ran a lot better!
Well, good news is Coconut oil is the same, but for our bodies! Coconut oil Contains Fatty Acids With Potent Medicinal Properties, increase fat burning, can kill harmful microorganisms, reduces hunger and seizures, it is good for the skin and hair...the benefits are endless!
Where can I find the recipe card?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas, hit the Jump to Recipe button for the printable recipe card.
Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!Jump to Recipe
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!
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.
I hope you enjoy this Carrot Zucchini Muffin recipe and share with your friends, family, co workers and even your neighbors (if you have nice neighbors like mine).
Maybe even make someone's day by paying it forward if they have done a good deed for you recently, or if they are going through a rough patch as life sometimes gives you.
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!
If you are struggling to find some of these supplies, check out all of the item available to you with Amazon Prime Fresh! They have most household supplies and groceries fully in stock and you can get free delivery with your 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 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!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Carrot zucchini muffins
- 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.