Healthy Carrot Zucchini Muffins
These aren't your typical dry healthy muffins. Thanks to a generous dose of Greek yogurt and a simple squeeze of the zucchini, they stay incredibly moist for days. Perfect for breakfast, snacks, or packing in lunchboxes.
Equipment
- Box Grater
- 12-cup Muffin Tin
- Paper liners
- Mixing Bowls
- Whisk
- Rubber spatula
- Ice cream scoop
Ingredients
Dry Ingredients
- 1 ½ cups white whole wheat flour
- ¼ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ⅓ cup honey (or maple syrup)
- ⅓ cup melted coconut oil (or avocado oil)
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
Vegetables & Add-ins
- 1 cup shredded zucchini (squeezed dry)
- 1 cup shredded carrots
- ½ cup add-ins (walnuts, pecans, raisins, or chocolate chips), optional
Instructions
- Preheat the oven to 350°F. Place the rack in the center. Line your muffin tin or grease it well.
- Shred the zucchini into a bowl, then transfer it to a clean kitchen towel. Wrap it up and squeeze out as much liquid as you can over the sink. Shred the carrots — no squeezing needed.
- In a large bowl, whisk together the white whole wheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
- In a separate medium bowl, whisk the eggs. Add the honey, melted coconut oil, Greek yogurt, and vanilla. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry. Stir with a rubber spatula until just combined. A few streaks are fine — overmixing makes tough muffins.
- Fold in the shredded zucchini and carrots (and add-ins if using) until evenly distributed.
- Fill each muffin cup all the way to the top using an ice cream scoop. You want a dome above the rim for bakery-style tops.
- Bake for 18–22 minutes, rotating the pan halfway. The muffins are done when the tops spring back completely when pressed gently. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Don't skip squeezing the zucchini — it's the difference between a moist muffin and a steam-bomb. Fill the cups high for domed tops. Use the touch test instead of a toothpick. Cool completely before storing to avoid sticky tops. Store in an airtight container in the fridge for up to 5 days, or freeze individually for up to 3 months.