One of my favourite things to have for breakfast is a fibre-rich, hearty muffin, slathered in almond butter—like these carrot zucchini muffins. To me it represents the ultimate breakfast: warm, seedy, fruity, and filling without being heavy. This is the perfect on-the-go breakfast that will keep you full for hours.

These are made with whole-grain spelt flour. If you need a good whole foods muffin that's also gluten-free, try my buckwheat banana muffins and gluten-free pumpkin muffins!

Several muffins in a cloth-lined box, top-down view.
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Ingredient Notes and Substitutions

  • Spelt flour: substitute regular whole wheat flour if preferred. I don't recommend using a gluten-free flour for this recipe.
  • Banana: the riper your banana is, the sweeter the muffins will turn out. If you want them to be very mildly sweet, use a yellow banana that hasn't started to turn spotty.
  • Spices: feel free to change around the types and amounts to suit your preference. Cardamom would be a nice addition.

Top Tips

  • Don't over-mix: as with any muffin or quick bread, if you over-mix you'll end up with a tough muffin. This is especially true for spelt, so mix until just combined.
  • Grate with a machine: I always just use a box grater for this recipe, because you don't need such large amounts, but if you want to speed things up you could use the grating attachment on a food processor.
  • No need to peel: carrot peels contain high nutrient value and unnecessary peeling also contributes to food waste. Keep those peels on!

How to Store

Storage: keep the muffins in a sealed container at room temperature for a day or two, and refrigerate for up to five days. These spoil quickly in warm weather due to the high vegetable content.

Freezing: transfer fully cooled muffins to an airtight container and freeze for up to 3 months.

FAQ

Do I need to squeeze the water out of zucchini for baking?

If you do have to drain the zucchini, the recipe will specify that it's the case. If it doesn't say to do it, then don't! It will have been developed with the extra liquid from the zucchini in mind.

Can I substitute honey for maple syrup?

If you don't need the recipe to be fully vegan, you can use honey in place of syrup, but note that honey is a little sweeter.

Can I make muffins without paper liners?

If you prefer to grease the muffin cups rather than lining them, go for it! If you do use liners, make sure to let the muffins cool fully before serving as the liners can stick a bit when warm. I use compostable muffin liners.

If you make these Zucchini Carrot Muffins or any other vegan snacks on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

Several muffins in a cloth-lined box, top-down view.
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5 from 2 votes

Carrot Zucchini Muffins

These carrot zucchini muffins are vegan and made with whole food ingredients. They are the perfect muffin to make for a nutritious breakfast!
Servings: 8 muffins

Equipment

  • Measuring cups and spoons
  • 2 mixing bowls
  • Wooden spoon
  • Muffin liners
  • Muffin tin

Ingredients

Wet Ingredients

  • 2 tablespoons chia mixed with 6 tablespoons water
  • 3 tablespoons olive oil
  • ¼ cup unsweetened apple sauce
  • ½ cup grated zucchini
  • ½ cup grated carrot
  • 1 banana mashed (about ½ cup)
  • ¼ cup maple syrup

Dry Ingredients

  • ¼ teaspoon sea salt
  • 1 ½ cups whole spelt flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Add Ins

  • ¼ cup pumpkin seeds
  • ¼ cup chopped dates or raisins

Instructions

  • Preheat the oven to 375°F (190°C) and line a standard muffin tin with 8 liners (this recipe makes eight muffins).
  • Combine the wet ingredients in one bowl, stirring very well to combine.
    2 tablespoons chia mixed with 6 tablespoons water, 3 tablespoons olive oil, ¼ cup unsweetened apple sauce, ½ cup grated zucchini, ½ cup grated carrot, 1 banana, ¼ cup maple syrup, ¼ teaspoon sea salt
  • In a large mixing bowl, whisk the dry ingredients together to combine. Add the wet ingredients to the dry ingredients and stir just until combined.
    1 ½ cups whole spelt flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
  • Stir in the dried fruit and seeds, being sure not to over mix.
    ¼ cup chopped dates or raisins, ¼ cup pumpkin seeds
  • Scoop batter into the lined muffin cups and bake for 20-25 minutes or until the tops of the muffins spring back when lightly touched.
  • Cool for 10 minutes in the tin before carefully removing and cooling fully on a wire rack. These are best stored in the fridge.

Nutrition

Serving: 1muffin | Calories: 203kcal

37 Comments

  1. Hey Lena,
    For this recipe I used a light olive oil (it's okay to cook with a this low temperature). Otherwise I really love to use avocado oil for baking (you can cook with it at higher temps and it has zero flavour) or melted coconut oil is reall nice too.
    All the best,

    Sophie

  2. Thanks a bunch, I'm so happy they work out for you! I'm delighted to hear that it's a 'make again" recipe - that's really awesome, such a compliment! Thank you for your lovely words about the photos, I totally needed that right now 🙂 Take care, and happy baking!

  3. Thanks a bunch, I'm so happy they work out for you! I'm delighted to hear that it's a 'make again" recipe - that's really awesome, such a compliment! Thank you for your lovely words about the photos, I totally needed that right now 🙂 Take care, and happy baking!

  4. I am the worst cook and baker, but I'm making these muffins again tonight for the third time!! They always turn out great!! Thanks so much for sharing your recipe!
    Also, you have such a talent for taking mouthwatering photos!

  5. I am the worst cook and baker, but I'm making these muffins again tonight for the third time!! They always turn out great!! Thanks so much for sharing your recipe!
    Also, you have such a talent for taking mouthwatering photos!

  6. I'm so happy to hear you enjoyed them, Kaja! Mmm, I love a good muffin too 🙂

  7. These look amazing!! So happy to have stumbled across your blog - it's gorgeous!! <3

  8. These look amazing!! So happy to have stumbled across your blog - it's gorgeous!! <3

  9. Thanks, Rachel. I'm so happy you like the recipe. And yes, coffee is the best part of breakfast in my opinion too <3

  10. Thanks, Rachel. I'm so happy you like the recipe. And yes, coffee is the best part of breakfast in my opinion too <3

  11. How smart to make a muffin with veggies and fruit for breakfast and then eat it with nut butter, that is right up my families alley, so to speak.
    I don't need a lot to eat in the a.m. but i do always like something small with my coffee, I usually just reach for a banana and some dark chocolate peanut butter because it seems simultaneously indulgent yet healthy if I measure out the pb. anyway, the coffee is the true must have in that equation, for me! 🙂

  12. How smart to make a muffin with veggies and fruit for breakfast and then eat it with nut butter, that is right up my families alley, so to speak.
    I don't need a lot to eat in the a.m. but i do always like something small with my coffee, I usually just reach for a banana and some dark chocolate peanut butter because it seems simultaneously indulgent yet healthy if I measure out the pb. anyway, the coffee is the true must have in that equation, for me! 🙂

  13. Thank you for this recipe. I had to alter things a bit due to what was on hand, but oh my are they yummy! Definitely kept the spirit of the recipe. I look forward to making them as written soon.

  14. Thank you for this recipe. I had to alter things a bit due to what was on hand, but oh my are they yummy! Definitely kept the spirit of the recipe. I look forward to making them as written soon.

  15. I'm definitely pro breakfast! These muffins are exactly my sort of thingl Paired with a fresh juice/smoothie or a piece of fruit and I'd be perfectly set up for the day 🙂

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