Tag Archives: muffins

Morning Glory Zucchini Carrot Muffins

zucchini carrot muffin with a bite taken out

Morning Glory Zucchini Carrot Muffins from Monique Volz @ AmbitiousKitchen.com Photos by Eat Love Eats
zucchini carrot muffins next to a mug of coffee

Wonderful morning glory zucchini carrot muffins that are naturally sweetened with pure maple syrup and filled with delicious mix-ins like coconut, raisins and nuts. These healthy zucchini carrot muffins have a boost of nutrition from oat flour and make the best freezer-friendly breakfast or snack that’s great for kids!

  • For the wet ingredients:
  • 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
  • 1 cup shredded carrot (from 2 medium to large carrots)
  •  cup unsweetened applesauce (or sub 1 ripe mashed banana)
  • ½ cup pure maple syrup
  • 2 eggs
  • 1/3 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract 
  • For the dry ingredients:
  • 1 cup oat flour (I used store bought oat flour)
  • 3/4 cup all purpose flour (or all purpose GF flour)
  • 1/2 cup shredded unsweetened coconut (not the large flakes)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the mix-ins:
  •  cup chopped walnuts (or pecans)
  •  cup chopped Medjool dates or raisins
  • For topping (optional):
  • Rolled oats
  • More chopped walnuts


  1. 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.
  2. 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.
  3. In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
  4. In a separate large bowl whisk together the dry ingredients: oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
  5. 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.
  6. 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.
  7. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Servings: 10 muffins
Serving size: 1 muffin
Calories: 272kcal
Fat: 14.2g
Saturated fat: 9.1g
Carbohydrates: 34.7g
Fiber: 2.9g
Sugar: 15.7g
Protein: 4.6g