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    Home » Recipes

    Simple One Bowl Carrot Zucchini Muffins

    Published: Feb 10, 2021 · Modified: Feb 19, 2021 by Marni Katz · This post may contain affiliate links

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    These are carrot zucchini muffins that must be on repeat all year long. They are the muffins that you feel good serving your family, but also serve as a GREAT mid-afternoon snack for you. Carrots, zucchini and oats contribute to this feel good, one bowl muffin recipe!

    zucchini carrot muffins on parchment paper

    "This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link."

    Why you need to these healthy muffins ASAP!

    Well, let’s start with the name, carrot zucchini muffin.  Sounds healthy right? Mom wins! Sounds like it could be a dessert, right?  Kids wins! Are they colorful? Yep! Super simple to make? Most definitely!

    But, most importantly they are delicious. We eat them for snacks, we eat them for breakfast, we keep them in the freezer and warm them up on demand.  These muffins contain rolled oats, so they are filling, and there are two kinds of vegetables!

    ingredients for zucchini carrot muffins

    Ingredients

    • White whole wheat flour: While it might not be a pantry staple for you, it's a flour I would definitely recommend adding to your pantry. It can be easily substituted in many recipes for part or all of the all purpose flour (like in cottage cheese pancakes and chai spice muffins).  I like using it for the slightly earthy flavor it adds and the additional bit of fiber and other nutrients than regular all-purpose flour.
    • Coconut oil: You can substitute vegetable oil for the coconut oil if you would like. Use the same amount.

    How do you make carrot zucchini muffins?

    Start by preheating the oven to 350 degrees and generously spraying a muffin tin with baking spray. I would not use paper muffin liners with this recipe.

    Using a box grater or a food processor, grate the carrots and zucchini and set aside.

    grated carrots and zucchini with a box grater

    In a large mixing bow, mix together the dry ingredients (oats, both flours, sugar, baking soda, cinnamon and salt).

    ingredients for carrot zucchini muffins in a glass bowl.

    Once the dry ingredients have been whisked together, make a well in the center and then add in the eggs and melted coconut oil (you want it to be clear, not cloudy anymore).

    melted coconut oil in a measuring cup
    melted coconut oil

    Once the batter is mixed up, then add in the grated zucchini and grated carrots and stir gently until totally combined.

    muffin batter in a muffin tin

    Then portion into the muffin tins and put into the 350 degree oven for 23-27 minutes. You are looking for the top of the muffins to be golden brown and when you gently press on the center, there should be no indent left.

    baked muffins in a muffin tin

    Let cool a few minutes in the muffin tin and then move to a cooling rack to cool completely.

    Can you freeze carrot zucchini muffins?

    Yes! Absolutely make these muffins when you have time and then freeze them. These freeze REALLY well.  Let them cool completely and then store them in freezer zip-top bags for easy access.  To defrost, let sit out at room temp for about 30 minutes or zap in microwave for 10-15 seconds.

    Can I buy pre-grated carrots to make things simpler?

    Sorry to say, but I would advise against it. The pre-shredded carrots tend to have much less flavor. You need the moisture and sweetness from the fresh carrots to really help boost the flavor and texture in this recipe. It really takes no time to grate them by hand and you'll be glad you did!

    Are these food allergy friendly?

    Yes, Zucchini carrot muffins are inherently dairy free and nut free, making them a friendly option for those with food allergies. For my kosher keeping community members, these muffins make a great parve option to go in meat lunches, or to serve as an afterschool snack!

    childs hand holding a muffin

    A Few More Helpful Tips:

    • These muffins will stick if you don’t spray your muffin tin well.  So spray it generously. I do not suggest using paper liners. I know I already mentioned this, but seriously, trust me on this one!
    • Scoop these into the muffin tins with a large cookie scoop.  This is a good trick anytime you are filling muffin tins.
    • This is a thick batter, and depending on the oats, sometimes needs a little bit extra liquid to be mixable. Don't hesitate to add in a few extra tablespoons of almond milk or water as you are mixing if it seems too thick. Start with less and add as you need to.

    Looking for other simple make-ahead breakfast ideas? Check out these easy recipes:

    • simple breakfast sandwich
    • banana breakfast cookies
    • cottage cheese pancakes

    When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!

     

    carrot zucchini muffin in front of muffin tin

    Simple One Bowl Carrot Zucchini Muffin

    Marni Katz
    These healthy carrot zucchini muffins are a great make ahead breakfast or snack.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 24 muffins
    Calories 141 kcal

    Equipment

    • Muffin Tin
    • Cookie Scoop

    Ingredients
      

    • ¾ cup old fashioned oats
    • 1 cup all purpose flour
    • 1 cup whole wheat flour
    • ¾ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ tablespoon cinnamon
    • 3 eggs, slightly beaten
    • ¾ cup coconut oil (melted)
    • ½ cup almond milk (can also substitute soy milk or water)
    • 1 cup grated zucchini (from 1-2 smallish zucchini)
    • 1 cup grated carrots (from 2-3 carrots)

    Instructions
     

    • Preheat oven to 350 degrees and spray muffin tins with baking spray.
    • Grate zucchini and carrots and set aside.
      grated carrots and zucchini with a box grater
    • In a large mixing bowl, mix together dry ingredients (oats, flours, sugar, baking powder, cinnamon and salt). Make a well in the center of the dry ingredients and add the eggs, oil and water. Mix until a batter forms (just until the flour is incorporated), being careful not to over mix.
      dry ingredients in a glass mixing bowl
    • Add in the grated carrots and zucchini and stir until combined well with the batter.
      mixed muffin batter in a mixing bowl
    • Scoop into muffin tins, put into oven and bake at 350 degrees for about 23-27 minutes.
      muffin batter in a muffin tin
    • Let cool in a muffin tin about 10 minutes and then move to a cooling rack to cool completely.

    Notes

    If the batter seems too thick, you can add water or almond milk a few tablespoons at a time until the batter loosens up.
    These muffins freeze really well, keep in the freezer up to 3 months in an airtight container.  When you are ready to eat, either defrost on the counter or microwave in a paper towel 15-20 seconds.

    Nutrition

    Calories: 141kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 20mgSodium: 121mgPotassium: 72mgFiber: 1gSugar: 7gVitamin A: 932IUVitamin C: 1mgCalcium: 47mgIron: 1mg
    Keyword carrots, Dairy Free, healthy muffins, zucchini muffins
    Tried this recipe?Let me know what you think!

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      About Marni Katz

      Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
      "I want to inspire you to get back in the kitchen and do this, because you can!"

      Reader Interactions

      Comments

      1. Kcates

        October 20, 2020 at 6:03 pm

        Can’t wait to make them.

        Reply
        • Marni Katz

          November 05, 2020 at 10:41 am

          I hope you enjoy them when you do!

          Reply

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