Zucchini, Apple and Carrot Muffins

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Looking for a delicious healthy muffin recipe?! I’m always trying to come up with recipes that include healthy ingredients especially vegetables. Vegetables are the number one hated food item in my household. As I’m assuming in a lot of your households as well.

These Zucchini, Apple & Carrot Muffins are very good and a great way to get those veggies eaten. Everyone, including your children will gobble these right up. They make a great snack, breakfast or dessert. We love to add a little butter to them also.

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ZUCCHINI, APPLE & CARROT MUFFINS RECIPE

These muffins are delicious and will be loved by the whole family.

They make a great breakfast, especially on the go or those busy school/work mornings. As a snack or dessert, just add a little butter and honey if you want it a little sweeter. 

They are so easy to make, if you have a food processor you can grate the carrots, apples and zucchini in a matter of seconds.

If you’d like to make a couple batches, they freeze really well too.

LOOKING FOR MORE MUFFIN & BREAD RECIPES?

We really are huge fans of baked goods in our house and have some form of homemade goodness in the kitchen every week. From breads to cookies. 

• Banana Zucchini Bread
• Pumpkin Choctaw Fault Cake
• Basic White Bread for the Bread Machine
• Tuscan Herb French Bread in the Bread Machine
• Best Zucchini Bread
• Best Blueberry Muffins

ZUCCHINI, APPLE & CARROT MUFFINS INGREDIENTS & SUBSTITIONS

• All Purpose Flour – My go-to flour is always King Arthurs, which can be found at most grocery stores
• Granulated Sugar
• Cinnamon
• Baking Soda
• Baking Powder
• Salt
• Eggs – Look below if you’re trying to leave out the eggs, there are many substitutions. 
• Vegetable Oil – I’m a fan of Crisco Pure Veggie Oil.
• Vanilla Extract – I’d love to try making my own vanilla extract some day, but for now I’ll just buy from the store. But I always use pure vanilla extract, the imitation just isn’t the same.
• Carrot
• Zucchini – If you planted a garden or know anyone who planted a garden with zucchini plant they usually produce quite a bit each summer. You can also shredded them when in season and freeze for later in the year. No need to peel them. 
• Apple

HOW TO MAKE ZUCCHINI, APPLE & CARROT MUFFINS

Preheat oven to 400 degrees. Grease muffin tins or add liners.

In a large bowl or stand mixer; stir eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.

Gradually add flour, sugar, cinnamon, baking soda, salt and baking powder into the bowl. If batter becomes too thick for the mixer, fold it in.

Pour into muffin tin, at least 3/4 full.

Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 15 minutes or until a toothpick comes out clean.

Move to a cooling rack and allow to cool for about 10 minutes.

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If you’re looking for another tasty muffin recipe, these blueberry muffins are the BEST! Or this berry lemon breakfast cake is amazing! 

Print Recipe

Zucchini, Apple & Carrot Muffins

These Zucchini, Apple & Carrot Muffins are very good and a great way to get those veggies eaten. They make a great snack, breakfast or dessert.

Course: Breads

Keyword: Health, Muffins, Vegetables

Ingredients

• 3 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 1/2 tsp cinnamon
• 2 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 4 large eggs
• 1/2 cups vegetable oil
• 1 Tbsp vegetable oil
• 1 Tbsp vanilla extract
• 3 cups grated carrot
• 2 cups grated zucchini unpeeled
• 2 cups grated apple

Instructions

• Preheat oven to 400 degrees. Grease muffin tins or add liners.
• In a large bowl or stand mixer; stir eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.
• Gradually add flour, sugar, cinnamon, baking soda, salt and baking powder into the bowl. If batter becomes too thick for the mixer, fold it in.
• Pour into muffin tin, at least 3/4 full.
• Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 15 minutes or until a toothpick comes out clean.
• Move to a cooling rack and allow to cool for about 10 minutes.

How’d you like this recipe? Let me know in the comments below and be sure to save the pin for later!

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