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Zucchini Carrot Apple Muffins

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5 from 7 votes

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with three fruits and vegetables for a boost of vitamins.

Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

My kids have a daily lunchbox at school, and muffins are perfect for them. They always taste fresh and are great to snfor sneaking extra greens into their meal.

These Zucchini Carrot Apple Muffins are also healthier as I used refined sugar-free sweetened and healthy avocado oil packed with omega 3.

How To Make Zucchini Carrot Apple Muffins

These delicious veggie packed muffins are easy to make.

They require a bit of grating in advance, but overall, they are easy to whip up in 10 minutes or so.

I used a food processor with a grating attachment to grate my veggies. Feel free to use a hand grater if preferred.

Ingredients

All you need to make these zucchini healthy apple muffins are:

  • All-Purpose Flour – You can also use white whole wheat flour or white spelt for healthier alternatives.
  • Unrefined Cane Sugar – Alternatively, use coconut sugar or any granulated sweetener you have at home, including sugar.
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Salt
  • Egg – I prefer to use free-range or pasture-raised eggs.
  • Unsweetened Apple Sauce
  • Avocado Oil – You can replace it with light olive oil or melted butter.
  • Almond Milk or any milk you like
  • Vanilla Extract
  • Grated Carrots
  • Grated Zucchini – Make sure you squeeze out all the water left in the zucchini after grating. Discard the zucchini juice or use it in smoothies but don’t add in the batter, or the muffins are gummy or won’t bake well.
  • Grated Apples – As for zucchini, squeeze them to extract the apple juice. Don’t add the apple juice to the batter, or the muffin crumb gets dense and gummy.
These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

Grating Vegetables And Fruit

First, grate the fruits and vegetables.

Make sure you squeeze the shredded zucchini and shredded apples to discard any juice.

Squeezing the zucchini is crucial because it’s a vegetable rich in water. If you add too much of their juice, it makes muffins gummy and dense.

Measure each amount of shredded carrots, zucchini, and apples separately, packing them loosely in a measuring cup.

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

Combining Ingredients

In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, unrefined cane sugar, and salt. Whisk to evenly combine the dry ingredients together. Set aside.

In another large bowl, add the egg, applesauce, almond milk, oil, and vanilla extract. Whisk to combine all the wet ingredients together.

Now, fold the dry ingredients into the wet ingredients and use a silicone spatula to combine them.

Fold in the rest of the ingredients halfway: grated zucchini, grated carrots, grated apples, and any chopped nuts or raisins if you like.

Stir to evenly distribute in the muffin batter.

Baking The Muffins

Line a 12-hole muffin tin with paper liners. Slightly oil paper with cooking oil spray.

Fill each muffin paper liners to about 3/4 of their level.

Bake the muffins in the center rack of the oven for 25 to 35 minutes or until the muffins are golden on top.

Insert a pick in the center of a muffin to check the baking process. It should come out almost clean. It’s normal if it’s because these muffins are moist compared to regular muffins.

Let the muffins cool completely on a cooling rack before eating.

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

Add-Ons

You can add up to 1/3 cup of the delicious ingredients below:

  • Chopped Nuts like walnuts, pecan, or almonds.
  • Chocolate Chips
  • Dried Raisins
  • Dried Cranberries

Muffin Texture

These are ultra-moist veggie muffins, low in added sugar, and a bit chewy in the center.

Depending on how well you squeezed out the juice from zucchini and apples or any egg substitute you may use, the texture can be gummier.

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

Storage Instructions

You can store these muffins in an airtight cake box in the fridge for up to 3 or 4 days or freeze them in zip-lock bags for later.

Thaw in the fridge the day before.

Allergy Swaps

If you have some food allergies, use some of the substitution options below.

  • Egg-Free – You can replace the egg with a store-bought egg replacer or a flax egg. To make one flax egg, stir one tablespoon of ground flaxseeds into three tablespoons of lukewarm water. Set aside for 10 minutes until gooey, then use as an egg. Note that flax eggs make the muffin crumb chewy and gummier.
  • Dairy-Free – The recipe is naturally dairy-free.
  • Nut-Free – Use nut-free milk.
  • Gluten-Free – You may have success using all-purpose gluten-free flour, but we didn’t try this option, so I can’t guarantee the results.

Frequently Asked Questions

I answered below your most common questions about these zucchini apple and carrots muffins.

Can I Bake Them In Mini Muffin Cups?

Yes, you can bake this recipe in two 12-hole mini muffin trays. The mini muffin recipe bakes faster in about 20-25 minutes.

Can I Skip The Sugar?

You can skip sugar, but the taste will be bland.

Can I Make Savory Muffins With This Recipe?

Yes, skip the sugar, replace the grated apples with more grated carrots, and stir in 1/2 cup of grated cheddar.

Can I Use Maple Syrup?

No, don’t replace crystal sweeteners with liquid sweeteners in this recipe. The muffins are very dense with liquid sweeteners.

Have you tried this zucchini carrot muffins? Share a comment or review below.

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with 3 fruits and vegetables for a boost of vitamins. Plus, these are easy to freeze and make ahead to prepare lots of healthy snacks.

Zucchini Carrot Apple Muffins

These Zucchini Carrot Apple Muffins are easy, healthy muffins for kids packed with three fruits and vegetables for a boost of vitamins.
5 from 7 votes
Prep Time10 minutes
Cook Time30 minutes
cool1 hour
Total Time1 hour 40 minutes
Yield: 12 muffins
Calories: 145kcal
Author: Carine

Ingredients

Wet Ingredients

  • 1 large Egg
  • cup Unsweetened Apple Sauce
  • ¼ cup Avocado Oil
  • ½ cup Almond Milk

Stir in

  • ½ cup Shredded Carrots – finely grated, squeezed from their juice
  • ½ cup Shredded Zucchinis – finely grated, squeezed from their juice
  • ½ cup Shredded Apples – finely grated, squeezed from their juice

Optional

  • ½ cup Raisins or chopped nuts

Instructions

  • Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners. Spray cooking oil on the paper. Set aside.

Grate fruit and veggies

  • Grate the zucchini (skin on) and squeeze them with your hands to discard any zucchini juice. Discard the juice and loosely pack the shredded zucchini in a measuring cup to measure the amount needed.
  • Repeat the above steps for grated apples and grated carrots.
  • Set aside the grated fruits and veggies in a bowl.

Muffin batter

  • In a large bowl, whisk the dry ingredients: flour, sugar, cinnamon, baking powder, and baking soda. Set aside.
  • In another large bowl, whisk the wet ingredients: egg, apple sauce, milk, avocado oil, and vanilla extract.
  • Stir the dry ingredients into the wet.
  • Fold in the grated fruits and vegetables halfway and any optional ingredients.
  • Stir well to combine the muffin batter evenly.
  • Divide the batter evenly into the 12 muffin holes.
  • Bake in the center rack of the oven for 30 to 35 minutes or until golden brown on top and a pick inserted in the center of the muffins comes out slightly sticky. They are moist in the middle, so the stick won't come out dry.
  • Cool completely on a cooling rack.

Storage

  • Store in the fridge for 3-4 days in an airtight container or freeze for up to 1 month and thaw in the fridge before serving.

Nutrition

Nutrition Facts
Zucchini Carrot Apple Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
145
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
16
mg
5
%
Sodium
 
143
mg
6
%
Potassium
 
52
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
2
g
4
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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