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Carrot Zucchini Muffins

The whole family will enjoy these delicious and nutritious muffins! And what better way to sneak in some more veggies into your diet. 

Recipe and Photo from:

Carrot Zucchini Muffins

Total Time:






Dietary Preference(s):



  • 1 3/4 cup Whole wheat flour or oat flour if gluten free
  • 1 tsp Baking Powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 medium Avocado
  • 2 eggs, room temp
  • 1/2 cup Whole milk plain Greek yogurt
  • 1 medium Banana
  • 1 tsp Vanilla extract
  • 1/2 cup Grated zucchini, squeezed water out
  • 1/2 cup Grated carrots, squeezed water out
  • 2 tbsp Maple syrup

How to Make It


Preheat oven to 375 degrees Fahrenheit.In a large bowl, stir together the dry ingredients.


Add all the wet ingredients (minus zucchini and carrots) into the food processor/blender and blend until smooth. Pour into the dry ingredients.


Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. Fold in the zucchini and carrots.


Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

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