Healthy Carrot Zucchini Apple Muffins

I am always on the lookout for new muffin recipes, which is one of my favorite breakfast items and the perfect portable toddler snack.

The problem is that muffins can be deceptively healthy-looking but loaded with fat and sugar – don’t be fooled by the added fruits and vegetables. However, I’ve created a truly healthy Carrot Zucchini Apple Muffin recipe!

Oh, and my fiercest food critic, my two-year-old daughter, loves them.

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 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

Recipe Notes

I really enjoy baking with white whole wheat flour – it essentially has the same nutritional value as whole wheat flour, just with a lighter taste.

For this particular recipe, I rotate between using a coconut/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 in the official recipe. I’m only mentioning it in case you are cutting back on sugar, just know that you can modify this recipe to work with your diet.