Carrot Zucchini muffins

Carrot Zucchini muffins

4.3 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 1.7 g
  • Cholesterol: 37.7 mg
  • Sodium: 111.4 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Carrot Zucchini muffins calories by ingredient

Number of Servings: 12


    * 2 cups whole wheat flour
    * 1/4 cup wheat bran
    * 1/3 cup light brown sugar, firmly packed
    * 2 teaspoons baking powder
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon salt
    * 1 cup milk (2%)
    * 2/3 cup unsweetened applesauce
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 3/4 cup finely shredded zucchini
    * 3/4 cup finely shredded carrots
    * 1tsp granulated sugar


Grease 12 standard muffin cups. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger and salt. In a small bowl, whisk together milk, applesauce, eggs, and vanilla.

Stir milk mixture into the flour mixture just until flour is moistened. Batter will be lumpy. Set aside 1 tablespoon each shredded zucchini and carrots. Fold remaining zucchini and carrots into the batter. Divide batter among the muffin pan cups. Sprinkle with reserved zucchini and carrot and a little granulated sugar.

Bake at 375° for 25 to 30 minutes, or until centres spring back when lightly touched with finger. Cool in pan on rack for 5 minutes. Serve warm.
Makes about 1 dozen muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGABOMB.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Of all of the "healthified" muffin recipes from SP that I've tried, this is by far the best yet! I made the recipe exactly as is, except I doubled the cinnamon, and they were great. 2nd time, I also added 1/2 c. raisins and that was awesome! A keeper recipe for sure! - 11/7/09

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    1 of 1 people found this review helpful
    I added walnuts and these turned out great! Just what I was looking for as a early morning pre-workout snack. - 9/30/07

  • no profile photo

    delicious! - 6/8/21

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    Very Good
    I switched the wheat bran for 1/2 cup of rolled oat. Very light and fluffy dough. Very good taste. - 8/20/17

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    Very Good
    These are good, but they're missing something. I noticed that some people added extra spices or other ingredients. I think doubling the spices and adding raisins or nuts would put these over the top. They are definitely nice and moist. They're a bit on the heavy side, but many good muffins are. - 9/2/12