These morning glory zucchini carrot muffins are like your favorite zucchini bread and cozy carrot cake had a baby, and truly make the BEST breakfast or snack.
After making my Chunky Monkey Zucchini Banana Muffins, I knew I wanted to perfect another super nutritious and delicious zucchini muffin. They’re kid-friendly (my boys gobble them up every time), easy to customize with your fav mix-ins, and taste even more delicious as the days go on!
Bake a batch or two and freeze some for later — they’re truly the best on-the-go snack.
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Mornings made better with zucchini carrot muffins
Get ready to absolutely fall in love with these nutritious zucchini carrot muffins. These muffins are:
- Naturally sweetened with a bit of pure maple syrup.
- Packed with sneaky veggie thanks to both zucchini and carrot.
- Delicious straight from the oven and even more flavorful as the days go on.
- The perfect breakfast or snack that kiddos will love!
What you’ll need to make healthy zucchini carrot muffins
These easy muffins use a mix of fresh produce and plenty of pantry staples for a wonderful, perfectly sweet muffin you’ll come back to time and time again. Here’s what you’ll need to make them:
- Veggies: you’ll need a zucchini and a couple of large carrots to add moisture and a boost of vitamins.
- Applesauce: a little unsweetened applesauce adds additional moisture and flavor to the muffins.
- Maple syrup: they’re are naturally sweetened with some pure maple syrup!
- Eggs: you’ll also need 2 eggs to help them bake up properly.
- Coconut oil: a bit of coconut oil gives them the perfect texture.
- Flour: these muffins are made with a mix of nutritious oat flour and all-purpose flour to keep them nice and fluffy.
- Coconut: unsweetened shredded coconut makes them taste like your fav carrot cake!
- Spices: gotta have cozy cinnamon and nutmeg.
- Baking staples: don’t forget the vanilla extract, baking soda & salt.
- Mix-ins: add some walnuts or pecans and raisins or chopped Medjool dates for a wonderful texture in every bite.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can recommend for swaps in these kid-friendly zucchini carrot muffins:
- For the applesauce: feel free to use 1 ripe mashed banana.
- For the coconut oil: melted butter or vegan butter also works well.
- For the all-purpose flour: a 1:1 gluten-free all-purpose flour should also work.
Make your own oat flour
Easily make your own gluten-free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. Get all of our tips & tricks for making your own oat flour here (plus recipes!)
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini.
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Want to make mini muffins?
I love making mini muffins for my littles to nosh on for their afternoon snacks. Here’s how to do it:
- Preheat your oven to 400 degrees F, and make the batter as directed.
- Pour the batter into a mini muffin tin with mini liners. I also recommend spraying the liners with nonstick cooking spray!
- Bake the muffins for 9 to 14 minutes. Mine are usually done around 12 minutes!
Storing tips
- To store: feel free to keep these muffins at room temp for one day, then I recommend storing them in the refrigerator. They get even more flavorful as the days go on! Simply warm them up in the microwave.
- To freeze: allow the muffins to cool completely, then put them in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature or heat up in the microwave in 30-second intervals.
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I hope you love these morning glory zucchini carrot muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Morning Glory Zucchini Carrot Muffins
by
Wonderful morning glory zucchini carrot muffins that are naturally sweetened with pure maple syrup and filled with delicious mix-ins like coconut, raisins, and nuts. These healthy zucchini carrot muffins make the best freezer-friendly breakfast or snack that’s great for kids!
Ingredients
- For the wet ingredients:
- 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 cup (100g) shredded carrot (from 2 medium to large carrots)
- ⅓ cup (83g) unsweetened applesauce (or sub 1 ripe mashed banana)
- ½ cup (156g) pure maple syrup
- 2 eggs
- ⅓ cup (75g) coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup (95g) oat flour (I used store bought oat flour)
- ¾ cup (90g) all purpose flour (or all purpose GF flour)
- ½ cup (43g) shredded unsweetened coconut (not the large flakes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup (37g) chopped walnuts (or pecans)
- ⅓ cup (53g) chopped Medjool dates or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
Instructions
Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.
Prep the zucchini: Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
Mix the wet ingredients: In a large bowl mix together the shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
Whisk the dry ingredients: In a separate large bowl whisk together the oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
Bake: Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Recipe Notes
To make gluten-free: a 1:1 gluten-free all-purpose flour should also work in place of the regular all-purpose flour. Then be sure your oat flour is certified gluten-free.
See the full post for tips, tricks, and ways to customize these muffins!
Nutrition
Serving: 1muffinCalories: 328calCarbohydrates: 37gProtein: 6gFat: 18gSaturated Fat: 11gFiber: 4gSugar: 15g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 3rd, 2021, and republished on June 4th, 2026.
