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Wholesome, soft muffins made with whole wheat flour, shredded carrots, and zucchini—perfect for a nutritious breakfast or snack.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
  3. In another bowl, beat honey or maple syrup, vegetable oil, and eggs together until smooth.
  4. Stir grated zucchini and carrots into the wet ingredients.
  5. Slowly pour the dry ingredients into the wet ingredients, gently folding until just combined, avoiding overmixing.
  6. Fold in chopped nuts if using.
  7. Spoon or scoop batter evenly into muffin cups, filling each about two-thirds full.
  8. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before eating or storing.

Notes

Keep muffins fresh in an airtight container for up to three days., Freeze extra muffins by wrapping tightly or storing in freezer bags for up to three months., Try adding chocolate chips or dried fruit for fun flavor twists., Grate zucchini and carrots fresh before adding to keep muffins moist and flavorful., Add a splash of vanilla extract to wet ingredients for richer flavor., Using a kitchen scale helps get flour measurements accurate., Cool muffins completely before storing to avoid sogginess., Spice lovers can add a pinch of ginger or cloves for an exciting twist., Muffin tin: A 12-cup pan or silicone molds work well., Mixing bowls: Large for dry, medium for wet ingredients., Whisk or fork for mixing batters., Grater: box or food processor for veggies., Measuring cups and spoons essential for baking accuracy., Pair muffins with Greek yogurt for protein boost., Add fresh fruit like berries or banana slices to serve., Enjoy with tea or coffee for cozy mornings., Dust with powdered sugar or drizzle honey for sweetness., Wrap in parchment for portable, kid-friendly snack.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Fat: 6g
  • Carbohydrates: 22g
  • Protein: 3g