Whole Wheat Zucchini and Carrot Muffins

5 from 1 vote

These zucchini carrot muffins are naturally sweetened, moist, and so delicious! Made with better-for-you ingredients, an optional glaze, and they're freezer-friendly.

Prep Time8

Cook Time22

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 210kcal

Author: Meredith

Equipment

Large Mixing Bowl
Measuring Cups
Measuring Spoons
Box Grater
Whisk
Rubber Scrapper
Standard Size Muffin Tin
Large Cookie Scoop (helpful for portioning the batter)

Ingredients

Muffins

2 large eggs
¼ Cup neutral oil (canola or vegetable)
½ Cup vanilla Greek yogurt (plain can also be used)
½ Cup unsweetened applesauce
½ Cup pure maple syrup
1 teaspoon vanilla extract
1 Cup grated zucchini (about 1 medium zucchini)
1 Cup grated carrot (about 2 medium carrots)
1 + ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 + ¾ Cup whole wheat flour

Glaze (Optional, but Recommended)

1 Cup powdered sugar
2-3 Tablespoons milk
½ teaspoon vanilla extract
¼ teaspoon cinnamon (optional, but recommended)

Instructions

Preheat and prepare. Preheat your oven to 350°F. Prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray and set aside.
Mix the wet ingredients. Whisk together the eggs, oil, Greek yogurt, applesauce, maple syrup, and vanilla extract in a large bowl until well combined.
2 large eggs, ¼ Cup neutral oil, ½ Cup vanilla Greek yogurt, ½ Cup unsweetened applesauce, ½ Cup pure maple syrup, 1 teaspoon vanilla extract
Then stir in the shredded zucchini and shredded carrot.
1 Cup grated zucchini, 1 Cup grated carrot
Add the dry ingredients. Slowly stir in the baking powder, baking soda, salt, cinnamon, nutmeg, and whole wheat flour. Stir until just combined.
*Don't overmix! A few lumps in the batter are totally fine and will give you a more tender muffin.
1 + ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 1 + ¾ Cup whole wheat flour
Fill the muffin tins. Divide the batter evenly between the 12 muffin cups, filling each one about two-thirds full.
*I like to use a large cookie scoop to help me portion out muffins.
Bake. Bake for 18 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs on the toothpick are ok, you don't want to see wet batter).
Cool. Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire cooling rack to cool completely.
Add the glaze (optional, but highly recommended). If you're making the optional glaze, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth. Dunk your muffins into the glaze or drizzle it over the cooled muffins.
1 Cup powdered sugar, 2-3 Tablespoons milk, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon

Notes

*Note: these muffins are NOT overly sweet (which is why we recommend adding the simple glaze). But if you're avoiding refined sugars, you can definitely enjoy the muffins on their own too.

Storage: Store fully cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze these for up to 3 months (more details above in post on how to do this).

Variation Ideas:

Replace maple syrup 1-to-1 with honey or brown sugar. Just note the flavor will change a bit (but they'll still be delicious).
Use all-purpose flour. Swap some or all of the whole wheat flour for all-purpose flour in a 1-to-1 ratio if you prefer a lighter crumb or if that's what you have in your pantry.
Use mashed banana in place of applesauce. If you don't have applesauce on hand, you can mash a ripe banana to use in it's place if needed.
Top with turbinado sugar. Skip the optional glaze and sprinkle a little turbinado sugar on top of the muffin batter before baking for a nice crunchy, sweet topping.
Add mix-ins. Fold in some chopped walnuts or pecans for crunch and extra flavor.
Make them spiced. Increase the cinnamon to 1 tablespoon and add a pinch of cloves or ginger for extra warmth and spice.

Nutrition