Description

These Fluffy Whole Wheat Carrot Zucchini Muffins are a wholesome, nutrient-packed treat perfect for breakfast or a healthy snack. Made with whole wheat flour, fresh grated veggies, and natural sweeteners like coconut sugar and applesauce, these muffins offer a moist, tender crumb with a subtle cinnamon warmth. They are free from refined sugars and oils, using avocado oil and plain yogurt to keep them light and flavorful.

Ingredients

Scale

Vegetables

1 cup grated zucchini
1 cup grated carrot

Dry Ingredients

1½ cups whole wheat flour
⅓ cup coconut sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

3 large eggs
⅓ cup avocado oil
2 teaspoons vanilla extract
½ cup plain yogurt
½ cup unsweetened applesauce

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it with paper muffin cups to prevent sticking.
Prepare Vegetables: Grate the zucchini and carrots, then use paper towels to gently squeeze out and drain any excess moisture to avoid soggy muffins.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon ensuring an even distribution of leavening and spices.
Combine Wet Ingredients: In a separate bowl, whisk together eggs, avocado oil, vanilla extract, plain yogurt, and unsweetened applesauce until smooth and well combined.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined, careful not to overmix to keep the muffins tender.
Fold in Vegetables: Gently fold the drained grated zucchini and carrot into the batter, making sure they are evenly distributed.
Fill Muffin Tins and Bake: Spoon the batter evenly into the prepared muffin tin cups, filling each to the top. Bake in the preheated oven for about 22 minutes or until a toothpick inserted in the center comes out clean.
Cool: Remove from the oven and allow the muffins to cool in the tin for at least 15 minutes before transferring to a wire rack or serving to ensure they set properly.

Notes

Drain grated zucchini and carrot well to avoid excess moisture that can make muffins soggy.
Use whole wheat flour for a wholesome texture and flavor; all-purpose flour can be substituted but will change the nutrition profile.
Coconut sugar is used as a natural sweetener, but you can substitute with brown sugar if preferred.
These muffins keep well for up to 3 days at room temperature in an airtight container or can be frozen for longer storage.
For a vegan version, substitute eggs with flax eggs and yogurt with a plant-based alternative.