These morning glory zucchini carrot muffins are like your favorite zucchini bread and cozy carrot cake had a baby, and truly make the BEST breakfast or snack.
After making my Chunky Monkey Zucchini Banana Muffins, I knew I wanted to perfect another super nutritious and delicious zucchini muffin. They’re kid-friendly (my boys gobble them up every time), easy to customize with your fav mix-ins, and taste even more delicious as the days go on!
Bake a batch or two and freeze some for later — they’re truly the best on-the-go snack.
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Mornings made better with zucchini carrot muffins
Get ready to absolutely fall in love with these nutritious zucchini carrot muffins. These muffins are:
- Naturally sweetened with a bit of pure maple syrup.
- Packed with sneaky veggie thanks to both zucchini and carrot.
- Delicious straight from the oven and even more flavorful as the days go on.
- The perfect breakfast or snack that kiddos will love!
What you’ll need to make healthy zucchini carrot muffins
These easy muffins use a mix of fresh produce and plenty of pantry staples for a wonderful, perfectly sweet muffin you’ll come back to time and time again. Here’s what you’ll need to make them:
- Veggies: you’ll need a zucchini and a couple of large carrots to add moisture and a boost of vitamins.
- Applesauce: a little unsweetened applesauce adds additional moisture and flavor to the muffins.
- Maple syrup: they’re are naturally sweetened with some pure maple syrup!
- Eggs: you’ll also need 2 eggs to help them bake up properly.
- Coconut oil: a bit of coconut oil gives them the perfect texture.
- Flour: these muffins are made with a mix of nutritious oat flour and all-purpose flour to keep them nice and fluffy.
- Coconut: unsweetened shredded coconut makes them taste like your fav carrot cake!
- Spices: gotta have cozy cinnamon and nutmeg.
- Baking staples: don’t forget the vanilla extract, baking soda & salt.
- Mix-ins: add some walnuts or pecans and raisins or chopped Medjool dates for a wonderful texture in every bite.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can recommend for swaps in these kid-friendly zucchini carrot muffins:
- For the applesauce: feel free to use 1 ripe mashed banana.
- For the coconut oil: melted butter or vegan butter also works well.
- For the all-purpose flour: a 1:1 gluten-free all-purpose flour should also work.
Make your own oat flour
Easily make your own gluten-free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. Get all of our tips & tricks for making your own oat flour here (plus recipes!)
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini.
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Want to make mini muffins?
I love making mini muffins for my littles to nosh on for their afternoon snacks. Here’s how to do it:
- Preheat your oven to 400 degrees F, and make the batter as directed.
- Pour the batter into a mini muffin tin with mini liners. I also recommend spraying the liners with nonstick cooking spray!
- Bake the muffins for 9 to 14 minutes. Mine are usually done around 12 minutes!
Storing tips
- To store: feel free to keep these muffins at room temp for one day, then I recommend storing them in the refrigerator. They get even more flavorful as the days go on! Simply warm them up in the microwave.
- To freeze: allow the muffins to cool completely, then put them in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature or heat up in the microwave in 30-second intervals.
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More zucchini recipes you’ll love
- 30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo
- Good Morning Healthy Maple Blueberry Zucchini Muffins
- Fluffy Whole Wheat Zucchini Bread Pancakes
- The Best Zucchini Brownies You’ll Ever Eat
- Healthy Zucchini Bread
Get all of my zucchini recipes here!
I hope you love these morning glory zucchini carrot muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Morning Glory Zucchini Carrot Muffins
Ingredients
- For the wet ingredients:
- 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 cup (100g) shredded carrot (from 2 medium to large carrots)
- ⅓ cup (83g) unsweetened applesauce (or sub 1 ripe mashed banana)
- ½ cup (156g) pure maple syrup
- 2 eggs
- ⅓ cup (75g) coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup (95g) oat flour (I used store bought oat flour)
- ¾ cup (90g) all purpose flour (or all purpose GF flour)
- ½ cup (43g) shredded unsweetened coconut (not the large flakes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup (37g) chopped walnuts (or pecans)
- ⅓ cup (53g) chopped Medjool dates or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.
- Prep the zucchini: Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
- Mix the wet ingredients: In a large bowl mix together the shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
- Whisk the dry ingredients: In a separate large bowl whisk together the oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
- Bake: Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
- Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 3rd, 2021, and republished on June 4th, 2026.
I made this recipe as is the first time, and found it a little sweet for my toddler. The second time, I omitted the maple syrup and they came out a bit dry. The third time i double the applesauce and omitted the maple syrup. They came out less dry, but think ended up fermenting due to the extra applesauce. Will probably try more time with mashed banana instead of applesauce, otherwise will wait for my toddler to be a little bit older before trying again. It’s a tasty recipe though!
Let me know how it goes with that final adjustment! One of our fav snacks 🙂
These are so delicious and nutritious! One question.. would these still come out great if I used only oat flour instead of the combo of oat flour + all purpose flour?
Glad you enjoyed! Unfortunately, I wouldn’t recommend changing the flour ratios in here as the texture will change.
Omg wow!! So delish!! I made these with flax eggs and GF and they were seriously the best vegan muffins I’ve ever had in my life!!! My toddlers loved them too, so that’s a plus!!
Amazing! Glad they were a hit!
I did tons of meal prep before leaving my kids for a trip for the first time, and I put these in the freezer for easy breakfasts for their grandparents to feed them! They are delicious. I added chocolate chips and left out the shredded coconut because my kiddos aren’t a huge fan of the texture of coconut.
Love that! Such a great snack or breakfast 🙂
Súper moist and flavourful! These are a staple in my house
So happy to hear that!
These muffins are to die for! Naturally I tried to make these for my ULTRA PICKY toddler and he is obsessed. These are the only thing he eats out of his school lunch. I made the substitution with banana (have not tried them with applesauce) and usually add extra zucchini and carrot beyond the recipe suggestion and they still turn out great. I even slightly decrease the maple syrup and still delicious! I am curious if blending spinach with the banana will still allow the muffins to turn out great, going to experiment next time! Thanks for the great recipe!
I’ve made these so many times now, I’ve lost track. Everyone loves them at our house. Wanted to know if I can add nut butter/yoghurt/more eggs/almond flour etc, to increase the protein content in these. Any suggestions?
Thanks AK!!
So glad you love them! I haven’t tested this recipe with a protein boost, so I’d have to do some experimenting before making recommendations. Try my protein pumpkin muffins if you’re looking for a muffin recipe with more of a protein focus!
These are perfection. I’m addicted. I first moisten up my raisins, and I double up on the nuts, using pecans and walnuts. The crumb is super moist without being claggy. I have to watch the time in the oven because it varies depending on how wet the zucchini and carrots are. I am trying to get stable weight measurements— and am really enjoying the experiments. Everybody wants more!
Perfect! So glad you loved these!
These were so good!!!!! I used her alternate suggestion for GF flour and they turned out great! I also did a scoop of collagen and only 1/4 c maple as my family likes things less sweet and my husband said “these may be the best muffins you’ve ever made”. Another winner from Monique, muffin queen!!!!
Perfect! So happy to hear that!!
I love these muffins! I didn’t have oat flour and didn’t want to pull out the blender so I just used a cup of rolled oats and they were delicious! I added flax for extra fibre and that worked great as well. Highly recommend the raisins and walnuts as add ins, they are great additions.
Perfect! So glad you love them!
Your website jumps around too much because of the advertising. I couldn’t keep it on the recipe as I worked. Won’t be coming back. Too bad, cause you’ve got some good recipes.
Hi Dan! Sorry to hear that you had this experience — can you let me know what device you were on? Feel free to use the “Print” button to pull up a printable page that won’t jump around 🙂
These muffins were very good! I used 1-3/4 cups Sprouted whole wheat Spelt flour instead of part oat flour and part all purpose flour. I was generous with zucchini and carrots, but I made sure to squeeze out excess liquid from the zucchini. I added three chopped dates. I may have added a little more fine coconut but the texture was wonderful! The flavor was wonderful! Thank you for the great recipe!!
Perfect! Glad you enjoyed!
Can I omit the shredded coconut? And is there something I need to add or change if it’s ok to omit it
Lmk thanks !!
I haven’t tested these without the coconut, but I think you might be able to omit it! Otherwise, try this muffin recipe instead 🙂
Can I make the recipe and just leave out the coconut flakes and have the texture remain the same? I will be substituting butter for the coconut oil. I can not have any coconut at all. Thank you.
I haven’t tested these without the coconut, but I think you might be able to omit it! Otherwise, try this muffin recipe instead 🙂
A waste of ingredients. Followed the recipe to a T. They taste horrible.
Sorry you didn’t love these! I’m not sure what could’ve gone wrong taste-wise here.
Yum!! These are so good, i did dates instead of raisins, and also added in some hemp seeds for extra fiber and protein 🙂 Perfect breakfast or snack
Perfect! Love dates!
So yummy!! I did sub avocado oil for coconut, but these were so moist and the perfect amount of sweetness, i also added some flax seeds 🙂
Perfect! So glad you enjoyed!
My kids gobbled these up so fast! Great recipe!
Love that!!
These were really good and moist! Made them with my toddler and she loved them!
So happy to hear that!
I have little experience with baking, but these muffins turned out perfect. I wanted an interesting recipe for my kid’s lunch box and this hits the spot. The proportions worked out well and they taste delicious. Thank you for the recipe.
So happy to hear that!
I’ve been exploring ways to help get my 22-month-old twins eating more veges, and these muffins went over quite well this evening. I left out the add-ins, no nuts for the babies yet and I didn’t have something else prepared. I did sub butter for the coconut oil, and we don’t have shredded coconut because I dislike it so I used 1/4c oatmeal and 1/4c flaxseed instead, and they turned out great! The texture is spot on and the flavor is quite nice. I was thinking of adding blueberries next time and possibly chopping up some pumpkin seeds for another batch to add in one more healthy thing.
Thank you for this recipe!
Perfect! So glad they were a hit, and these are great for customizing!
Sorry but I didn’t love these muffins. I felt they locked flavour and taste it like baking soda.
Sorry to hear that! I’m not sure where the flavor could’ve gone wrong here!
I made these muffins for my two toddlers, and they loved them! I added two table spoons of flax seeds and 1 table spoon of hemp seeds. I will be baking these often!
Love that! Glad they enjoyed!
I tripled this recipe when I made it. I did use avocado oil instead of the coconut because I didn’t have any, made my own oat flour (had never done this before, just put oatmeal in food processor), subbed one cup of the oat flour with coconut flour and used 1:1 GF flour and these are a hit! Make them for sure. Even my husband liked them and he is picky when it comes to GF.
Perfect! I’m glad they worked out well!
I cannot say enough great things about these muffins! My entire family loves them, and they are a perfect breakfast or snack. We make them gluten free with Bob’s all purpose flour (the red label), and school friendly by omitting the nuts and adding 1/2 raisins. I’ve even forgotten to add the oil and they still turned out great. Thanks for a great recipe!!
So happy to hear that!
These were incredible! I added 1/2 teaspoon of baking powder, shredded 1/3 cup of apple for the apple sauce and barely squeezed the water out of the zucchini. 10/10! Served with butter.
Perfect! Glad you enjoyed!
Is there a way you reduce the sugar. Sugar is sugar,even if it comes from maple syrup.
I think you can get away with reducing it by a couple of tablespoons.
These were amazing! I followed the recipe to a tee except I used a mini muffin pan, so I only baked them for 17 minutes. My daughter wasn’t a fan of the raisins, so I’ll omit those next time but WOW are these delicious. Thank you so much!
I’m so glad! Perfect snack 🙂
Delicious! I followed the recipe minus the dates and nuts.
Can we substitute the applesauce for plain Greek yogurt? If so, what measurement would you recommend?
Hi! I haven’t tested it so I’m not sure how it’ll change the consistency. Yogurt is acidic and may react with the baking soda, but you can also use mashed banana instead of applesauce!