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In my ongoing quest to find more healthy breakfast foods and healthy snacks that are easy to make, I created this delicious carrot zucchini muffin recipe. These muffins are filled with veggies and fruit so fit the bill perfectly! I whip up a batch of these carrot zucchini muffins every couple weeks. What I love about this healthy muffin recipe is that I can make a batch of these from start to finish in just under a half hour. Quick, easy, healthy and delicious. That’s my kind of recipe!
Every year our garden produces a ton of zucchini. Every year I shred and freeze bags of zucchini to use in recipes like this one and our healthy chocolate zucchini bread recipe. This year we also shredded and froze a bunch of carrots in one cup quantities to use in this healthy muffin recipe and stir fries.
This muffin recipe makes one dozen muffins. Sometimes I double the recipe and have extra to freeze for future use when life is too busy and I don’t have time to make homemade snacks. When freezing muffins, place them in an air tight container in the freezer. When you’re ready to use them, remove them from the freezer, let them thaw at room temperature and enjoy!
Carrot Zucchini Muffin Recipe:
-1/2 cup whole wheat flour
-1 cup all purpose flour (we use this GMO free unbleached flour grown in Montana)
-1 cup honey or unrefined sugar
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-1/2 cup coconut oil (melted)
-1 cup shredded zucchini
-1 cup shredded carrots
-1/2 cup raisins
-1/2 cup chopped walnuts
Mix dry ingredients in a large bowl. In a separate bowl, mix the coconut oil and eggs. Then stir the egg and oil mixture into the dry ingredients. Add the zucchini, carrots, raisins and walnuts. Mix well. Pour into muffin cups. Bake at 350 degrees for 20-25 minutes.
- -1/2 cup whole wheat flour
- -1 cup all purpose flour (we use a GMO free unbleached flour grown in Montana)
- -1 cup honey or unrefined sugar
- -1/2 tsp baking powder
- -1/2 tsp baking soda
- -1/2 tsp salt
- -1/2 tsp cinnamon
- -2 eggs
- -1/2 cup coconut oil (melted)
- -1 cup shredded zucchini
- -1 cup shredded carrots
- -1/2 cup raisins
- -1/2 cup chopped walnuts
- 1. Mix dry ingredients in a large bowl. In a separate bowl, mix the coconut oil and eggs. Then stir the egg and oil mixture into the dry ingredients. Add the zucchini, carrots, raisins and walnuts. Mix well. Pour into muffin cups. Bake at 350 degrees for 20-25 minutes.
This post shared on: The Homestead Barn Hop