Carrot and Zucchini Muffins
Fiber-rich, naturally sweetened, freezer-friendly. Bake on Sunday for grab-and-go breakfasts all week.
10 min prep • 35–40 min bakeServes 12 muffins
Ingredients
- 2¼ cups whole wheat flour (or gluten-free flour blend)
- ¾ cup old-fashioned rolled oats
- ½ cup ground flax seed
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp fine sea salt
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- 1¾ cups unsweetened applesauce
- 1 cup grated carrots (about 2 medium)
- 1 cup grated zucchini (about 1 small)
- ⅓ cup pure maple syrup
- 2 tsp vanilla extract
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners (or lightly spray).
- 2
In a medium bowl, whisk together flour, oats, flax, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
- 3
In a large bowl, stir together applesauce, carrots, zucchini, maple syrup, and vanilla.
- 4
Fold the dry into the wet in two additions, stirring just until combined — don't overmix.
- 5
Scoop about ⅓ cup batter into each muffin cup.
- 6
Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- 7
Cool in pan 10 minutes, then transfer to a rack.
Notes & tips
- Freezer tip: muffins freeze beautifully. Reheat in a toaster oven or microwave.
- Lower-sugar option: replace maple syrup with 2 tsp powdered stevia and reduce flour to 2 cups.