These healthy Zucchini Apple Carrot Muffins are packed with fruit and vegetables and perfect for a make ahead breakfast or snack! They’re loved by both kids and adults!
We eat a lot of muffins around here. And by a lot I mean if I make a dozen muffins on a Monday they are most likely gone by Wednesday. I enjoy them for breakfast, snacks and dessert and my three year old is equally obsessed. For that reason I always make sure my muffins are low on sugar and I pack them with tons of fruits and veggies when I can. You can definitely feel good about feeding these Zucchini Apple Carrot Muffins to your little ones.
Once you get a trusty muffin recipe down you can find fun ways to tweak it and make different flavors. I adapted these Zucchini Apple Carrot Muffins from the Apple Cinnamon Muffins I made a couple of years ago. They don’t have a ton of sugar and I make them with half all purpose and half whole wheat flour.
ZUCCHINI APPLE CARROT MUFFIN RECIPE
This muffin recipe is kind of like a cross between zucchini bread, apple muffins and carrot cake. I love all of those foods so I thought it would be a fun idea to combine them into one healthy muffin. I added some cinnamon, nutmeg and ginger to give these muffins a nice warm flavor. You could always add a simple glaze or cream cheese frosting to the top of you like.
TODDLER FRIENDLY MUFFINS
I used to make muffins using a ton of white sugar, white flour and vegetable oil. Now that I have kids I’m a little more aware of what I put into my recipes. Sometimes I use all whole wheat flour and sometimes I use a mix of white and whole wheat. I always bake with coconut oil and use coconut sugar and maple syrup as sweetners.
I do realize that sugar is sugar, no matter if it’s refined or unrefined. If you’re not doing any added sugar you can leave it out and add in a banana for some sweetness.
RECIPE TIPS FOR ZUCCHINI APPLE CARROT MUFFINS
- You can use whatever kind of apple you want in this recipe. I usually use Granny Smith because I like how tart it is but this time I used a pink lady and it was good too!
- You can make these muffins vegan by using a flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water). The muffins might be a little mushier with a flax egg but they will still hold together.
- If you’re allergic to coconut you can use vegetable oil and brown sugar instead. I would suggest cutting down the amount of brown sugar a bit though since it’s much sweeter than coconut sugar.
- Honey can be swapped for maple syrup.
- I like to chop up my grated veggies into small pieces so they’re easier for my three year old to eat.
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