zucchini carrot muffins

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 have a boost of nutrition from oat flour and make the best freezer-friendly breakfast or snack that&#039;s great for kids!

Morning Glory Zucchini Carrot Muffins

For the wet ingredients:

medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)

carrot (from 2 medium to large carrots)

applesauce (or sub 1 ripe mashed banana)

maple syrup

eggs

coconut oil,

vanilla extract

For the dry ingredients:

oat flour (I used store bought oat flour)

all purpose flour (or all purpose GF flour)

unsweetened coconut (not the large flakes)

baking soda

cinnamon

nutmeg

salt

For the mix-ins:

walnuts (or pecans)

Medjool dates

For topping (optional):

Rolled oats

walnuts

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.

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.

In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.

In a separate large bowl whisk together the dry ingredients: 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.

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.

I prefer to grate my own carrots to ensure that the texture is finer and isn't very noticeable in the baked muffins. See the Notes for allergy substitutions.

Easy Zucchini Carrot Muffins

carrot

zucchini (squeezed very, very dry)

eggs (lightly beaten)

banana (about 1 large banana)

butter oil

maple syrup (or honey)

whole wheat flour

raisins or chocolate chips

baking powder

Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it's very reliable.)

Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl.

Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.

Divide the batter among the prepared pan, using about 1 1/2 tablespoons batter in each cup.

Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.

Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store.

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