Healthy Carrot Zucchini Apple Muffins

I am always on the lookout for new muffin recipes, one of my favorite breakfast items and the perfect portable toddler snack. I’ve written about this before on the blog, muffins can be deceptively healthy-looking but loaded with fat and sugar – don’t be fooled by the added fruits and vegetables. I previously created a recipe for Zucchini Apple muffins, and now I’m back from the test kitchen with Healthy Carrot Zucchini Apple muffins – an entirely new and fresh recipe. Oh, and my fiercest food critic, my two-year-old daughter, loves them.

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins – Ingredient List

1 1/2 cups white whole wheat flour
1/2 cup organic cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup old fashioned oats
1/2 cup milk {2 %}
1 egg
1/3 cup coconut oil {or a coconut/canola oil blend}
1 tbsp honey
1 tsp vanilla
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded apple
1 tbsp coconut flakes

Healthy Carrot Zucchini Apple Muffins

I’ve seen a lot of carrot muffin recipes floating around the internet lately and was inspired to create a new spin on my go-to muffin recipe, Blueberry Oat Muffins.

I really enjoy baking with white whole wheat flour – it has essentially the same nutritional value as whole wheat flour, just with a lighter taste. For this particular recipe, I rotate between using a coconut and canola oil blend, and just plain coconut oil. The blend is easier because it doesn’t require melting and I think it produces a moister muffin. Additionally, if you don’t have white whole wheat flour, substitute that for 1 cup whole wheat with 1/2 cup all purpose flour – it won’t taste exactly the same of course, but it works. One last note, I’ve also made these muffins with just 1/3 cup sugar instead of 1/2 cup and while they taste totally fine, I’m sticking with 1/2 cup – I’m only mentioning it incase you are cutting back on sugar, you can modify this recipe to work!

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins

Enjoy,
Anna

Healthy Carrot Zucchini Apple Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
20 minutes
Healthy Carrot Zucchini Apple Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 400 degrees and fill muffin tin with liners. Combine flour, sugar, salt, baking powder, cinnamon and oats.
  2. Mix milk, egg, coconut oil, honey, and vanilla. Shred carrots, zucchini, and apple.
  3. Gently combine the dry ingredients and the milk mixture with a spoon. Stir in carrots, zucchini, and apple.
  4. Prior to baking, sprinkle each muffin with coconut flakes. Bake at 400 degrees for 20 minutes or until a tester comes out clean.
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15 Responses to Healthy Carrot Zucchini Apple Muffins

  1. Amanda @ The Kitcheneer February 17, 2015 at 4:28 pm #

    These muffins look so good! I am always on the look out for healthy muffin recipes! And love all the healthy ingredients in this! I am adding this to my must try list! Pinning to make these this weekend!

    • Anna Julien February 18, 2015 at 12:48 pm #

      Thank you, Amanda!

  2. Natalie @ Obsessive Cooking Disorder February 17, 2015 at 4:49 pm #

    Ooooah this sounds amazing. I love apple muffins, carrot muffins, and zucchini bread so this is a winning combo. On my to bake list 🙂

    • Anna Julien February 18, 2015 at 12:48 pm #

      Thank you, Natalie! I love zucchini bread as well!

  3. Jennifer Wolfe February 17, 2015 at 8:07 pm #

    yes, please! These look too delicious – I will be making them for my next weekly batch of breakfast treats!

    • Anna Julien February 18, 2015 at 12:49 pm #

      Thank you, Jennifer!

  4. Marie Osborne February 18, 2015 at 1:49 am #

    Oh my gosh. These look AMAZING! Can’t wait to try them out on my twins.

    • Anna Julien February 18, 2015 at 12:50 pm #

      Thank you Marie, hope they enjoy them!

  5. Margaret Anne @ Natural Chow February 18, 2015 at 12:04 pm #

    Oh my god these muffins look amazing. I think I just died. (Nope, still here!) I’ve SO gotta give these a try!

    • Anna Julien February 18, 2015 at 12:57 pm #

      This is fantastic, thank you for your award-worthy praise!

  6. Andrea B. February 18, 2015 at 7:57 pm #

    These look really good. I wouldn’t have figured on putting zucchini with apple – but they look amazing! Now if I could spell zucchini right one every try I’d be happy. 🙂

  7. Heather March 2, 2015 at 2:10 am #

    Do you think coconut or almond flour could be substituted?

    • Anna Julien March 2, 2015 at 8:48 am #

      Hi Heather, I’ve never tried it, but my coconut flour bag says you can substitute 20% – it’s def worth a try! You can always up the milk if the coconut flour creates a drier consistency as well, probably a tbsp at a time. Good luck.

      • Heather March 2, 2015 at 7:31 pm #

        Thanks!! I will let you know how it turns out if I decide to try it with the coconut flour!! 🙂

  8. Anna Julien March 2, 2015 at 8:52 pm #

    yes, please do! Good luck!

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