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    You are here: Home / Breakfasts / Carrot Zucchini Muffins

    Carrot Zucchini Muffins

    Published: Apr 18, 2014 · Modified: Sep 13, 2022 by Sophie · 37 Comments

    Jump to Recipe Print Recipe

    These carrot zucchini muffins are full of fibre and whole-grains that will keep you full all morning! The perfect whole food breakfast.

    There is a lot of debate over the issue of eating breakfast. The anti-breakfast side argues that skipping breakfast decreases eating throughout the day and lowers insulin levels.

    The other side of the argument (the one were are more familiar with) claims that eating breakfast boosts brain power, prevents less snacking during the day, provides you with the nutrition you need after fasting all night, and  reduces risk of heart disease and kick-starts your metabolism.

    One of my favourite things to have for breakfast is a healthy, 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.

    Recently, I have been enjoying these tasty spring inspired muffins. Studded with fruit, veggies, seeds, and natural sweetener, these carrot zucchini muffins make a wonderful breakfast. Served with some jam or nut butter and fresh fruit, they make a complete breakfast, most anyone would enjoy.

    Ingredients

    • chia seeds
    • olive oil
    • apple sauce
    • zucchini
    • carrot
    • banana
    • maple syrup
    • sea salt
    • whole spelt flour
    • baking powder
    • baking soda
    • cinnamon
    • ground ginger
    • ground nutmeg
    • pumpkin seeds
    • chopped dates or raisins

    The Breakfast Debate

    Here are some of the claims made about breakfast, but like always, you should decide what works best for you.

    Pro-Breakfast:

    • You burn more calories. Eating regularly stimulates your metabolism and helps you burn calories—by eating less your body thinks it's starving, and begins to shut down.
    • You will be less likely to have extra weight. Skipping breakfast is linked to gaining extra weight. By skipping meals, you get extra hungry and will over eat at the next meal.
    • Gives you energy. You will have more energy by eating breakfast. Food is fuel and you can't run a machine on empty.
    • Better nutrition. Eating breakfast helps you meet nutritional needs, by skipping it you could have a deficit.
    • Less binging. You will binge less by eating regularly and not getting overly hungry.
    • More concentration. Helps you concentrate because you aren't preoccupied by being hungry.
    • Better mood. You will be in a better mood and less irritable if you aren't 'hangry'.

    Anti-Breakfast:

    • Argues that breakfast is important for those who are malnourished, but for those who aren't, it's just another meal, no better than any other.
    • That skipping it does not cause one to eat more. Some people who skip breakfast will eat more, but others will not.
    • That skipping it causes greater weight loss. By eating first thing, you will want more food throughout the day.
    • That breakfast doesn't increase your metabolism, only exercise does.

    Method

    To make the carrot zucchini muffins combine the wet ingredients in one bowl, and the dry ingredients in another, being sure to mix each well.

    Add the wet ingredients to the dry ingredients and stir just until combined.

    Stir in the dried fruit and seeds, being sure not to over mix.

    Scoop batter into 8 lined muffin cups and bake in a pre-heated 190° C (375° F) oven for 20-25 minutes or until the tops of the muffins spring back when lightly touched.

    Let sit for a few minutes prior to serving.

    Substitutions

    Other Muffin Recipes

    Recipe

    Print Recipe
    5 from 1 vote

    Carrot Zucchini Muffins

    Servings: 8
    Author: Sophie MacKenzie

    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

    • Combine the wet ingredients in one bowl, and the dry ingredients in another, being sure to mix each well.
    • Add the wet ingredients to the dry ingredients and stir just until combined.
    • Stir in the dried fruit and seeds, being sure not to over mix.
    • Scoop batter into 8 lined muffin cups and bake in a pre-heated 190°C (375°F) oven for 20-25 minutes or until the tops of the muffins spring back when lightly touched.
    • Let sit for a few minutes prior to serving.
     

     

     

     
     

     

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      Brown Sugar Maple Oatmeal
    • Strawberry Banana Peanut Butter Smoothie
    • Close up of golden vegan hollandaise made with cashews on a breakfast bowl with herbs, scramble, and yams
      Creamy Vegan Hollandaise Sauce

    Reader Interactions

    Comments

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      Recipe Rating




    1. Purple Lavender says

      December 13, 2015 at 10:59 am

      Hi Sophie, can I replace spelt flour with something else? Thanks

      Reply
    2. Sophie - Wholehearted Eats says

      January 28, 2015 at 5:07 pm

      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

      Reply
    3. Lena says

      January 28, 2015 at 1:39 pm

      Hi there, what type of oil would you suggest using? Many thanks! x

      Reply
    4. Sophie - Wholehearted Eats says

      July 14, 2014 at 1:51 am

      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!

      Reply
    5. Sophie - Wholehearted Eats says

      July 14, 2014 at 1:51 am

      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!

      Reply
    6. Anonymous says

      July 14, 2014 at 1:44 am

      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!

      Reply
    7. Anonymous says

      July 14, 2014 at 1:44 am

      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!

      Reply
    8. Sophie - Wholehearted Eats says

      June 16, 2014 at 4:12 am

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

      Reply
    9. Kaja Kusnirova says

      June 15, 2014 at 12:55 pm

      Dear Sophie! Thanks for another great recipe!!!so yummie and totally to my taste;)) kaja

      Reply
    10. Kaja Kusnirova says

      June 15, 2014 at 12:55 pm

      Dear Sophie! Thanks for another great recipe!!!so yummie and totally to my taste;)) kaja

      Reply
    11. Sophie - Wholehearted Eats says

      May 21, 2014 at 4:20 am

      Thank you so much, Jess! That's lovely to hear 🙂

      Reply
    12. Jess (the dainty pig) says

      May 18, 2014 at 5:28 pm

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

      Reply
    13. Jess (the dainty pig) says

      May 18, 2014 at 5:28 pm

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

      Reply
    14. Sophie - Wholehearted Eats says

      May 12, 2014 at 3:15 am

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

      Reply
    15. Sophie - Wholehearted Eats says

      May 12, 2014 at 3:15 am

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

      Reply
    16. rachel ward says

      May 11, 2014 at 3:12 am

      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! 🙂

      Reply
    17. rachel ward says

      May 11, 2014 at 3:12 am

      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! 🙂

      Reply
    18. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:32 am

      Well said, breakfast is truly the best 🙂

      Reply
    19. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:31 am

      That's so great to hear. I'm delighted you enjoyed them <3

      Reply
    20. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:31 am

      That's so great to hear. I'm delighted you enjoyed them <3

      Reply
    21. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:30 am

      Thanks, Grain Crazy! Agreed, spelt is amazing <3

      Reply
    22. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:30 am

      Thanks, Grain Crazy! Agreed, spelt is amazing <3

      Reply
    23. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:29 am

      Thanks, Azu. So happy you like them!

      Reply
    24. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:29 am

      Thanks, Azu. So happy you like them!

      Reply
    25. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:29 am

      Totally, CoconutandBerries! So happy to have another one on team breaky 🙂

      Reply
    26. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:29 am

      Totally, CoconutandBerries! So happy to have another one on team breaky 🙂

      Reply
    27. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:27 am

      Thanks, Katrina 🙂

      Reply
    28. Sophie - Wholehearted Eats says

      April 29, 2014 at 1:27 am

      Thanks, Katrina 🙂

      Reply
    29. Medeja says

      April 27, 2014 at 6:08 am

      Such healthy and delicious thing for breakfast!

      Reply
    30. Medeja says

      April 27, 2014 at 6:08 am

      Such healthy and delicious thing for breakfast!

      Reply
    31. Anonymous says

      April 24, 2014 at 5:35 am

      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.

      Reply
    32. Anonymous says

      April 24, 2014 at 5:35 am

      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.

      Reply
    33. GrainCrazy says

      April 22, 2014 at 3:34 am

      These look really good. Love spelt.

      Reply
    34. GrainCrazy says

      April 22, 2014 at 3:34 am

      These look really good. Love spelt.

      Reply
    35. Azu says

      April 18, 2014 at 3:03 pm

      These muffins look delicious! Plus they are healthy! Pinned

      Reply
    36. coconutandberries says

      April 18, 2014 at 9:48 am

      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 🙂

      Reply
    37. Katrina @ Warm Vanilla Sugar says

      April 18, 2014 at 12:36 am

      These look so yummy! And are so full of goodness. Love the recipe 🙂

      Reply

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