Welcome to AK Zucchini Week Day 2 and welcome to your new favorite way to eat veggies for breakfast. These morning glory zucchini carrot muffins are like your favorite zucchini bread and cozy carrot cake had a baby and truly make the BEST breakfast or snack.
After making my Chunky Monkey Zucchini Banana Muffins a couple of years back I knew I wanted to perfect another super nutritious and delicious zucchini muffin. These babies are kid-friendly (Sidney gobbled these up in the morning), easy to customize with your fav mix-ins and taste even more delicious as the days go on!
Bake a batch or two and freeze some for later — they’re truly the best on-the-go snack.
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Mornings made better with zucchini carrot muffins
Get ready to absolutely fall in love with these nutritious zucchini carrot muffins. These muffins are:
- Naturally sweetened with a bit of pure maple syrup.
- Packed with sneaky veggie thanks to both zucchini and carrot.
- Delicious straight from the oven and even more flavorful as the days go on.
- The perfect breakfast or snack that kiddos will love!
What you’ll need to make healthy zucchini carrot muffins
These easy, healthy zucchini carrot muffins use a mix of fresh produce and plenty of pantry staples for a wonderful, perfectly sweet muffin you’ll come back to time and time again. Here’s what you’ll need to make them:
- Veggies: you’ll need a zucchini and a couple of large carrots to add moisture and vitamins to these carrot zucchini muffins.
- Applesauce: a little unsweetened applesauce adds additional moisture and flavor to the muffins.
- Maple syrup: these healthy zucchini carrot muffins are naturally sweetened with some pure maple syrup!
- Eggs: you’ll also need 2 eggs in the muffins.
- Coconut oil: a bit of coconut oil gives the muffins the perfect texture.
- Flour: these muffins are made with a mix of nutritious oat flour and all purpose flour to keep them nice and fluffy.
- Coconut: unsweetened shredded coconut makes them taste like your fav carrot cake!
- Spices: gotta have cozy cinnamon and nutmeg.
- Baking staples: don’t forget the vanilla extract, baking soda & salt.
- Mix-ins: add some walnuts or pecans and raisins or chopped Medjool dates for wonderful texture in every bite.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can recommend for swaps in these kid-friendly zucchini carrot muffins:
- For the applesauce: feel free to use 1 ripe mashed banana.
- For the coconut oil: melted butter or vegan butter also works well.
- For the all purpose flour: a 1:1 gluten free all purpose flour should also work.
Make your own oat flour
Easily make your own gluten free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Get all of our tips & tricks for making your own oat flour here (plus recipes!)
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini.
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Storing tips
- To store: feel free to keep these carrot zucchini muffins at room temp for one day, then I recommend storing them in the refrigerator. They get even more flavorful as the days go on! Simply warm them up in the microwave.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
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More zucchini recipes you’ll love
- 30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo
- Good Morning Healthy Maple Blueberry Zucchini Muffins
- Fluffy Whole Wheat Zucchini Bread Pancakes
- The Best Zucchini Brownies You’ll Ever Eat
- Healthy Zucchini Bread
Get all of my zucchini recipes here!
I hope you love these morning glory zucchini carrot muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Morning Glory Zucchini Carrot Muffins
Ingredients
- For the wet ingredients:
- 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 cup shredded carrot (from 2 medium to large carrots)
- ⅓ cup unsweetened applesauce (or sub 1 ripe mashed banana)
- ½ cup pure maple syrup
- 2 eggs
- 1/3 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup oat flour (I used store bought oat flour)
- 3/4 cup all purpose flour (or all purpose GF flour)
- 1/2 cup shredded unsweetened coconut (not the large flakes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup chopped walnuts (or pecans)
- ⅓ cup chopped Medjool dates or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.
- Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
- In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
- In a separate large bowl whisk together the dry ingredients: oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
- Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
- Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
217 comments
So delicious and the perfect toddler snack!
Right?! So good for little ones! Happy you love it 🙂
THESE ARE INCREDIBLE!!
So easy and so delicious, with light sweetness. I made a few substitutions and ended up with enough batter for 12 decent sized muffins. I used a very ripe banana instead of apple sauce and used AP flour instead of Oat and some leftover GF flour for the 3/4 cup if AP. 27 min worked perfectly. A healthy, impressively tasty muffin I’d take to a brunch or new mama, but easy enough to make any day of the week.
Woohoooo!! I’m so thrilled you loved these and that they came out perfectly 🙂 ❤️
Can I use old fashioned oats in place of the oat flour? Or some other flour? Quinoa flour or coconut flour?
I just food processed oats to make flour
That’s exactly what I’d recommend!
I’d recommend blending rolled oats to make oat flour 🙂 Here’s a blog post for how to do that!
These are great! I saw the recipe come up and made it immediately. Exactly as written! Thanks #AKZucchiniWeek
Yay!! So glad you loved them 🙂
Love these muffins! They are a perfect healthy start to the day or easy snack. I added chopped dates instead of raisins (not a raisin lover!) and they were delicious!!
Dates are a great sub, so happy you loved these!
Delicious! Loved this recipe.
I’m so glad!! Thanks for the review 🙂
These muffins are so delicious. I will definitely be making these again. Thank you for another great recipe!
Yay!! I’m so happy you enjoyed them, Shannon 🙂
New favorite! Made them exactly as the recipes says and they are delicious! Perfect light yet filling and nutritious breakfast or snack!
Awesome!! So glad you loved them, Caitlin 🙂
Another flawless recipe! Guilt free deliciousness! Can’t wait to wake up and have them with coffee.
Yay!! So happy you love these!
I’ve made a ton of AK muffins and this one might be my absolute FAVORITE! Seriously SO delicious! I used 1/3 c egg whites instead of 2 eggs and it worked perfectly. EXTRA delicious with a tiny bit of vegan butter whipped w/cinnamon and honey!
Omg so happy you love these new ones!! Glad the egg whites worked well 🙂
Hi, excited to try this recipe! for the coconut oil swap would I use the same amount for the butter? Thanks!
Hi, Veronica! Yes, same amount. Hope you love these!
These were delightfully yummy! I made them with homemade applesauce and was thinking that next time I might add shredded apples too. I doubled the nuts (okay, tripled but who’s counting…) Thanks Monique, your recipes are always big hits in my house!
10/10!! Taste comforting and nourishing all at once. Thank you
Amazingly delicious muffins. All three of my
Littles loved them. A keeper for sure.
Made these exactly as written, they were so good! Will be in regular rotation for sure! My kids loved them too.
These are SO GOOD. I used the applesauce and they came out perfect. I also blended the carrots and zucchini without draining them of moisture (because I’m lazy) and didn’t find any issues. 10/10
Used dried cranberries rather than raisins and it was fantastic
Very yummy! Not too sweet and love the spices in them!
These muffins are so good! My whole family enjoys them, even my kids.
These were excellent! Moist, good flavor and not too sweet. I will definitely make them again!
Love these muffins! So moist and delicious (how often can you say GF muffins are moist!). Will be a staple in our house ❤️
Wow! So delicious… didn’t realized we were out of coconut so I’ll need to make again but subbed two handfuls of oats for the coconut and added a handful of chocolate chips bc can’t go wrong with added chocolate right??
Absolutely delicious and the perfect level of moisture. Will make again!
If you’re not participating in #AKZucchiniWeek then wyd??
I can’t say I’ve ever been so excited for a new recipe to drop, as I have been in the weeks leading up to #AKZucchiniWeek Monique and the entire @ambitiouskitchen constantly develop recipes that I return to time and time again. Why? Because they create recipes that have ingredients I like, that I have on hand, and that I want to feed my family and friends! What more reason do I need than that??
This one? I’ve already made twice. Yep, you read that right, I made it yesterday (the first day it posted) and again today! This is just what I anticipate will be the first of many batches of this amazing Morning Glory Zucchini Carrot muffin. I did veganize them and use flax eggs and had no issues!
Omg best review ever, I’m so happy you loved #AKZucchiniWeek and these muffins!! 🥰
Love these! The texture is perfect and they are such a good summer to fall transition muffin. Make these ASAP!!
Delicious. Toddler and mama approved. Subbed honey for maple syrup. They’re perfect.
Easy 5 star recipe! Taste, texture, prep time, all amazing! I did use Monique’s suggestion of swapping the applesauce for 1 mashed banana. I topped mine with pumpkin seeds for some extra crunch. Delicious and a great snack!
SO GOOD!! I love any muffins with oats, so when I saw this recipe I just knew I had to try it! I didn’t add any raisins and did a few less pecans, but they were still delicious! I topped it with more oats as well. These are so good – you can hardly taste the veggies!!
Such a great muffin packed with veggies and good for you ingredients. I used GF ap flour instead of regular and they came out great! Definitely making another batch to stick in my freezer!!
The best muffins!! I’ve made them twice in the last week. I added walnuts and dates… next time I’m going to add a little less maple syrup cause I find with the dates it’s super sweet md I could possibly get away with less. Thanks Monique 🧐👍
The most incredible muffins with hidden fruits and veggies! They had a delicious flavor and kept me full all morning during work. I substituted Craig’s in’s for raisins and it was worth it!
Love for BLW. Did mini muffins baked at 15 min and added flax
Everyone needs to make these RIGHT NOW. They are so so delicious. I can’t decide if they are a breakfast or dessert muffin because they taste like a combo between zucchini bread and carrot cake. The texture is fluffy and moist and the sweetness is perfect. Can’t wait to have one with my coffee tomorrow!
Delicious! Just made these. Followed the recipe exactly. Added walnuts and raisins. Will definitely make them again but may try adding the pecans for an additional sweet kick. Fabulous recipe. Thank you!
These muffins are delicious! They come together really quick and easy. I substituted whole wheat pastry flour for the oat flour and all purpose flour and increased the bake time to 30 minutes, they turned out perfect! I will be making these again and again.
These muffins were delicious! I used all purpose flour (making measurement adjustments), mashed banana and added in walnuts and dried cranberries at the end. I’ve been warming them for breakfast and spreading with butter. So good.
I ended up using a different squash instead of the zucchini and the muffins still turned out great! Didn’t have walnuts, added sliced almonds instead. Loved this recipe!
These came out really good! I used walnuts in mine and banana instead of applesauce. Would definitely make these again
I used whole wheat pastry flour instead of all purpose. They are soooo yummy with raisins and walnuts!
Yummy!! I followed the recipe as is (left out the raisins) and they came out great! Great mid morning snack!
Such a yummy snack, these are a must try. Loooooove them, definitely making these on repeat! I froze half my batch and they still just as great once thawed.
Yay!! So happy you loved them, Melanie!
Haven’t made these yet, but can’t wait to! Any chance I can swap whole wheat pastry flour for the AP flour?
So excited for you to try them! I think that should work just fine 🙂
These muffins are full of flavor and goodness! I used Bobs GF all purpose flour and they turned out great. I went to make these and I had no full size muffin papers, but I did have the mini liners. So instead of running to the store, I made mini muffins. I reduced bake time to about 15 minutes and they pop so nicely right in your mouth!
Delicious! My 18 month old loves them nearly as I much as I do!
Aw yay!! So happy you guys love them 🙂
YUM! This is the first recipe I have tried from the website and it certainly did not disappoint! Due to Gluten intolerance I used a combination of fresh ground organic GF oats and King Arthur measure 4 measure GF flour, in accordance with recipe flour measurements. I also used dried apricots verses raisin (sorry I have a thing about cooked raisins) and pecans as no walnuts in the pantry. Worked out well, nice texture. My family loved it so much I made a second batch this morning. Look forward to making a few batches of muffins/loafs at then of the zucchini growing season, to freezer f or winter enjoyment.
All those subs sound great, I’m so happy you loved these!
Just made these and used aquafaba (3tbsps per egg) and they turned out perfect! They taste amazing and not too sweet which I love. Thanks for the great recipe ♥️
So glad to hear that worked out well and that you enjoyed them!
Wow! These are awesome! My husband loved them too
So great to hear!!
Made these yesterday for my toddler, and they were a hit! I made them as mini muffins, and they took about 14-15 minutes to bake, yielding around 40 mini muffins. I also used a small diced apple for the mix-in rather than the nuts and raisins, just to suit personal taste.
So fun to turn these into mini muffins–love that! Glad that you guys enjoyed them 🙂
Delicious!! Definitely took longer than 20 minutes to prep though… when counting in making oat flour and shredding the zucchini and carrots. Lots of clean up required but defintely worth it! Made a double batch to make it more worth while!!
Thanks for the note! So happy that it was worth it and that you enjoyed them 🙂
Made these this weekend and they were delicious! We froze half of them preemptively for breakfasts, but the rest of them were gone in a day! Everyone loved them!
Amazing! So glad that everyone loved them 🙂 Thanks for the review!
Moist, filled with veggies and an easy grab-and-go item in the morning or afternoon snack. Super easy. I added some fresh mango I had on hand. I’ll make these again.
So glad you loved them, Jennifer! And ooh love the idea of adding mango 🙂
These are so good and so fast to make. I didn’t have carrots or coconut so I just doubled the zucchini and omitted the coconut shreds. I also subbed a banana as suggested instead of apple sauce. Ive made other zucchini muffins and they are too bland or too sweet and sugary. These seem to hit the right note between healthy and yummy. I’m happy giving these to my 4 and 1 year olds for breakfast but they will actually eat it. My daughter specifically told me these are better than the other zucchini muffins I made before. So I went right ahead and made another batch to freeze
So glad to hear that doubling the zucchini worked well! And happy you guys loved them! Thanks for the review 🙂
Delicious!! They taste like carrot cake muffins but with added benefit of zucchini! The crumb on these are perfect!
Since I have a few texture-finicky eaters in my house, I first grated the veggies then pulsed in the food processor to make them even finer. I feel like if you don’t get the carrots small enough, they still have a crunch to them, so my kids will eat these up with no complaints if they can’t detect the veggies.
Thank you! This will be a keeper for us!
So happy you loved these, Jenn! Thanks for the review 😊
My 15 month old LOVES these!! (As do my husband and I!!)
Aw so happy to hear that, Danielle! Thanks so much for the review 🙂
These muffins make a perfect breakfast and sweet snack. I love a delicious muffin that I don’t feel guilty about eating! I used a banana instead of applesauce and the muffins tasted like a combination of carrot cake and banana bread – YUM!
I’m so happy you loved them. And yessss such a good combo right?!
Made these with Kodiak cake mix instead of the flour and oat flour and they were still fab!
Oh awesome, so glad that worked out well! 🙂
YUM!! I have made many different versions of morning glory muffins and these take the cake (muffin). I love the addition of dates instead of the classic raisin and the crunch of the walnuts is just so perfect!
Haha yay!! So glad that you loved these!
These are simply delish!
So glad you loved them! Thanks for the review 🙂
Made twice using a banana and they are delicious!
Yay! So happy you loved them, Marissa!
Delicious and easy to make. These are great for those busy mornings when I don’t have time to make breakfast
Yes, such a great make-ahead breakfast! I’m so happy you love them 🙂
These Morning Glory Zucchini Carrot Muffins are my favorite muffins of all time! So moist and fluffy. The little bit of spice with the carrots and zucchini is SO good. I was hesitant to make them with squeezing the water out of the zucchini and all but it was super easy and well worth it. So yummy! I used pecans and an oat topping and the flavor was amazing. Will be a regular in our house!
Yay!! I’m so happy you love these so much, Jean. Glad it was worth the effort! 🙂
These are fantastic. I left out the coconut/nuts/raisins because my kids don’t like “chunks” in their muffins lol but they were a total hit even without. I especially love that there’s no refined sugar but they still satisfy my sweet tooth. Will definitely be adding these to the regular muffin rotation.
Haha totally fine to leave them out! I’m happy you all loved these 🙂
Wow these are great! I even forgot to add the coconut oil (left it sitting to cool in my microwave) and they were still fantastic and moist. I used whole wheat pastry flour instead of the AP flour, used my spice grinder to turn old fashioned oats into oat flour, made them into mini muffins and left out the nuts so my daughter could take some to her but-free school for lunch snacks. I also hand squeezed the zucchini over the sink and didn’t bother using the paper towel method because I was in a hurry. I’ll be making these again for sure!
I meant nut-free school, not but-free! 😆 I also used dates instead of raisins because that’s what I had on hand.
So glad that all worked out well, Stephanie!! Thanks so much for sharing 🙂
These are delicious! I made them for my daughter after she had her baby and asked me for “one-handed breakfast or snack food”. I made the oat flour in the food processor, and then changed blades to shred the zucchini and then the carrot and then an apple to use shredded apple instead of applesauce. I am curious if you have used flax seeds for some or all of the nuts. Thank you.
The recipe was easy to follow, and it looks healthy. I used banana instead of apple (because that’s what I had on hand) and dates for my mix-in. While the texture is great, the flavor is disappointing. I feel like I wasted plenty of great ingredients on a muffin that tastes subpar. Additionally, I didn’t have unsweetened coconut flakes and used the sweetened flakes in my pantry, and even then these weren’t sweet enough–I don’t expect muffins to be as sweet as cupcakes, but this wasn’t sweet at all. I think I would probably add more sweetness and try something else instead of the dates.
Sorry you didn’t find these flavorful! Lots of folks love these so not sure if something happened when you made the recipe? Totally fine to up the sweetness next time!
Just made these and they are delicious!! Thanks for sharing!
You’re welcome, so happy you loved them 😊
These are so delicious! I’m on a mission to lower my cholesterol, so I made a few adjustments. I omitted coconut flakes and replaced coconut oil with grape seed oil, since coconut is (although yummy) very high in saturated fat. I added a tbsp of flaxseed. And I used craisins instead of dates (personal preference, not cholesterol related). Texture and taste are great. Oh, and I found baking at 325 convection worked better for me. This recipe is a winner!
Those adjustments all sound great–thanks for sharing! Happy you loved these 🙂
I’d like to try this recipe in a loaf tin (like banana bread) instead of muffins…Any recommendations re adjusting the temperature and bake time?
Hi! I haven’t tried that so I can’t be sure about bake temp/time but just be sure to take it out of the oven when a tester comes out clean 🙂
My daughter (who has several sensitivities, allergies and intolerances) requested me to make this recipe. I made this recipe as suggested but omitted the coconut flakes and nutmeg. Due to her health condition, we avoid metal pans and liners and use a ceramic casserole dish to turn muffins into squares or triangles. I did that with the his recipe – baked 30 minutes in a 350 degrees preheated oven, I then rotated the dish and baked for 15 minutes. Knife cane out clear with just a little stickiness on knife. After cooking for 15 minutes, I tried cutting it to help cool faster but the knife turned very sticky. So, I baked it again at 350 degrees for 15 mins, rotated dish and baked another 15 minutes. Seems fine on cutting though looks a bit dense but tastes good.
I agree it is a long process but I enjoyed making it. I squeezed the zucchini with my hands over the kitchen sink.
I just noticed I made a mistake towards the end of the first paragraph in my comments dated 07 October 2023: “After cooking for 15 minutes, I tried cutting it to help cool faster but the knife turned very sticky.’
I meant to type “After cooling for 15 minutes, I tried cutting it to help cool faster but the knife turned very sticky.”
Making another batch today and, of course, it takes longer to bake because it is in a cake form.
I made these muffins following your recipe as closely as possible. The only difference is that I blended my own oat flour in a small food processor instead of using store bought. They turned out perfectly and they’re yummy! Thanks for the great recipe!
Super moist, full of flavour…Added dried cranberries, sunflower, pumpkin seeds, and 2 tbsp maple syrup. Family favourite, thank you!
Oh. My. Word. These are incredible!! I made a few slight revisions – used vegan butter instead of coconut oil, used more carrots and raisins than called for, and added one shredded green apple. I can’t stop eating them – I’m going to have to freeze them to pace myself! SO GOOD. This is going to become one of my go-to recipes!
Dang, I forgot to give a rating. 5 stars!! Also forgot to mention, I omitted dates and coconut, and only used about 2-3 Tbsp of maple syrup – they were perfectly sweet! I made mini-muffins – it made a batch of 24.
No problem, thank you for the review!! I’m so glad you loved them 🙂
Hi Monique
Would it be ok to use wholemeal flour instead of oat flour?
Ps love your recipes
Julia
Thank you so much!! I haven’t tried these with wheat flour so I’m not totally sure, but maybe! Let me know if you do 🙂
Love these! Used the banana option and worked great.
Nice! So glad they turned out delicious!
Holy moly these are GOOD!! I love dates, so I used those rather than the raisins and followed the recipe as written.So flavorful and so delicious! Thank you for the recipe!
Dates are a great sub! Happy they came out well 🙂
Hi, can I use regular flour? If so is it the same measurement? Thank you
I haven’t tested these using all all-purpose flour but it might work! Let me know how it goes 🙂
These are so good! I added ground flax, mixed jumbo raisins, and walnuts to mine. I couldn’t stop at just one.. I ate 2 right out of the oven. Thanks for the recipe!!
These turned out great. A very mild hint of sweetness and mostly just good muffin texture. I cooked mine 22 mins on 350 degrees and that was perfect. I most enjoyed them warm so be sure to eat one (or two) fresh out of the oven!
Nice!! So glad they came out perfect. And YES fresh out of the oven is so good, right?? ❤️
I loved this recipe! I am pre-diabetic. This recipe did not spike my glucose because it consisted of oats and vegetables. I modified it just a little by cutting back on the maple syrup and applesauce and subbing in 2 Tbls. of soy milk to cut down on even more sugar. The muffins tasted delicous! Thank you Monique for creating and posting such wonderful recipes! And thank for including the nutritional value because diabetics need to know!!
I’m so happy to hear this recipe suited your needs (great modifications, btw!) and that you loved them, Stephanie 🙂 Thanks so much for leaving a review!
Good Morning , Is there anything I can use instead of coconut?, These look DELISH, However my husband does not care for coconut. He has no problem with the oil though. Thank You! Cynthia
Hi! I haven’t actually tested these without the coconut, but they might be ok without it! Let me know if you try it 🙂
Love the recipe, mostly, because it doesn’t have you running around buying specialty ingredients for these. However, I would not recommend preheating the oven (as we are told to step one here) until after you filled your cups with the batter. Otherwise, unless you’re independently wealthy, you’re wasting a ton of electricity/gas. I don’t have a sous chef. That’s shopping, all my things and pre-measuring them out, so I have to do it myself! (The horror, right?) also, it would be very helpful to know how full we are supposed to fill these muffin cups up.. Most recipes tell you to fill 1/2 of the way, 3/4 of the way, etc. This one well, doesn’t, I followed my gut instinct after decades of baking, and only filled it 3/4 the way and that’s what I would recommend. Also, unless you have jumbo muffin cups, this makes wayyyyyy more than 10 muffins. Try 18!!!!
Oh – I had to bake mine for 30min. Otherwise they were gooey at the bottom.
Happy you enjoyed these, and thanks for the notes! We can add the note about how much to fill the cups — great suggestion 🙂
I have to be egg free. Will these work with an egg substitute?
Hi, there! I haven’t tested it but some commenters have had luck with flax eggs 🙂
Can you skip the shredded coconut?
It helps a lot with the texture, so I wouldn’t recommend skipping it, sorry!
These turned out great! I subbed 1 cup oat flour for the AP (so 2 cups oat flour total) and added an egg instead of applesauce (so 3 eggs) and the texture was the best I’ve had in a non-banana gf oat muffin! Perfect sweetness and I added the recommended amount of raisins which was also just right…will definitely be making these again!
I’m so glad they turned out amazing with those subs! Yay!! Thanks for commenting 🙂
These muffins are FABULOUS! I used wheat flour instead of oat flour and added 1/2 a cup of raisins. This recipe is a keeper!! They are YUMMY!!
Woohooo! So happy they turned out perfect!
These are delicious!! Like a healthy carrot cake muffin. Made my own oat flour. Partner loved them and went back for a 2nd and 3rd. Saving this recipe to make again!! Thanks!!
Nice!! So glad you both loved them 🙂 Thanks for commenting!
Amazing muffins!! Healthy, moist, full of yummy!!
YAY! So thrilled to hear you loved them, Pam! 🙂
Can I use only zucchini?
I haven’t tested any substitutions, sorry!
I LOVE these muffins and make them ALL THE TIME. They’re a great grab-and-go breakfast option and a delicious snack. They’re easy to assemble and a great way to use carrots or zucchini that is going soft in the fridge.
Yay!! So glad they’re one of your go-to’s 🙂 Thanks for commenting!
My husband says these are the best muffins I’ve ever made !
Omg amazing!! SO happy to hear that 🙂
This recipe is fabulous. I’ve made it as written several times. But I’ve also doubled the zucchini, left out the carrot, and used dates and chocolate chips rather than walnuts or raisins, I’ve also made them with golden raisins and dates as well as with pistachios instead of walnuts. I’ve also used almond flour rather than oat flour. The original way is fantastic, and the alternative subs I’ve come up with have been fantastic, too!
YUM! I am so glad that this recipe is a hit and you have come up with some great subs. Thanks for sharing 🙂
I made these to have a healthy snack for my 2 year old and she loves them…my husband and I also love them!
This is an easy and delicious recipe, I’m sure just as written. I made some modifications only for dietary reasons and they were still amazing, so with the original ingredients, probably even better. For those who like low sugar and GF, below are my changes.
1. I made my own applesauce
2. Took the 1/2 cup maples syrup to 1/6 maple syrup and 1/6 molasses, total 1/3 cup (try to reduce sugar to least amount possible)
3. Used almond flour instead of oat flour (trying to reduce carbs)
4. Did use GF flour for the flour cuz my son is GF
5. Used half slice almonds and half ground flax meal instead of the coconut (my husband can’t eat coconut
Another heavenly recipe from Monique. These muffins smell cozy as they cook and feel so nutritious with all the veggies baked in. Adding chopped pecans and shredded coconut made them perfection. As always, they were just the right level of sweetness. I ran out of maple syrup so subbed half for honey, with no issues.
I had some pre-shredded carrots that I needed to use up, but next time I will shred my own so that the carrot flavor melds more with the bake.
Make these!
Excellent! So glad these muffins turned out great for you and that you are loving them ❤️
Hi Monique – do you think I can sub goji berries instead of raisins or dates? And if so should I plump up in water (Since they don’t have the same chewy texture like a raisin or date)?
Hi Melina – I unfortunately have not tested this recipe with goji berries, but if you try and plump them in water, it might work. Let me know how it turns out if you give them try!
I’ve made these 4 times now. It’s a great way to sneak in some veggies without anyone realizing. Super moist and delicious. One tip I’d recommend: After I grate the carrot and zucchini, I chop the grated pieces into bits so they aren’t so stringy. Plus the green and orange pieces aren’t as noticeable when you bite into the muffin.
I used bobs red mill egg replacer, and I didn’t use the oil just extra applesauce. I’m sure that’s why they weren’t crazy fluffy, but even with those subs they were still fluffy! I also didn’t use the coconut, but the base outline was very helpful and I’ll make these again!
perfect, glad you are enjoying this recipe and your subs worked well for you!
Can this recipe be made into a cake? If so, do I need to make any adjustments?
Forgiving recipe in which extras (coconut, nuts, raisins) can be omitted, ratios altered (more zucchini), and ingredients swapped (yogurt/butter in lieu of oil) without ruining the finished product. Made these for my toddler with the changes above and they were a big hit. Will make again.
Excellent! I am so glad you enjoyed this recipe and were able to adjust it to your preferences, thanks for sharing!
I just made these this morning and my husband and I loved them! So delicious and dense. These make such a perfect snack/treat that still makes you feel good. We will be making these again and also trying more of your muffin recipes!
Gluten flour blends and oat flour are high in carbs and added with added sweeteners make them unhealthy for most diabetics. Would coconut flour work instead of other flours? If so, same quantities? (I’m still learning more about using coconut flour & almond flour). Instead of walnuts-allergic-(may use chopped pistachios), I will use cracked flax seeds (pound hem with flat side of meat tenderizer) and poppy seeds combination.
Hi Marge – I don’t recommend subbing coconut flour for other flours (in most recipes), the quantity will drastically change because coconut flour absorbs more liquid and the texture of the muffins will also change. I do have lots of other recipe that use coconut flour on my site, like my Double Chocolate Coconut Flour Muffins. Let me know if you give them a try! Enjoy!
So perfect! Morning Glory muffins have always been my favorite and I wanted to make some for my 13 month old to try -I knew AK would have a healthy option to whip up. These were absolutely perfect. I made some substitutions based on baby and what we had on hand… canola oil for coconut oil, whole wheat flour instead of all purpose, and cut down to a 1/3 cup maple syrup (for baby). Will definitely be making again!
Aww this is amazing! I am so glad you found this recipe and the whole family is loving it ❤️
I make these muffins all the time. They are my kids favorite.
Are usually throw in a cup of oats, a serving of Huel, more bananas, and this time I added in a hole summer squash, with the carrots and zucchini. My batch comes out to about 16 regular size muffins.
🧡🧡🧡
Yum! Thank you so much for sharing, glad you and the kiddos are loving this recipe!
These are amazing!! One of the best muffin recipe I’ve used. A few substitutions that I made: I used orange and pineapple juice instead of maple syrup, I made my own oat flour by blending a cup of oats, I used sliced almonds both in the batter and on top of the muffins, and I coated the chopped dates in flour before I added them in, to prevent clumping. My kids love them too!
Very delicious! Will be making them often. My kids love them too! Easy & I made them GF.
Yay! This makes me so happy to hear. So glad this recipe is a hit for you and your kiddos. Thanks for the review, I appreciate it!
As someone who is gluten and dairy free and has struggled to find muffins that aren’t so dense. I have made multiple recipes from this website this week and would like to say these have sparked so much joy in my life. Thank you! These turned out amazing and were loved by gluten eaters as well.
Aww that is the sweetest! Thank you! I’m so thrilled you’re enjoying my recipes ❤️
A healthy muffin that actually tastes good!!! Moist and delicious, plus a good way to use up some of that summer zucchini from our garden. Will definitely be making again.
SO GLAD you tried and loved these! Thank you!
Most delicious and healthiest muffin recipe every. My 3 year old daughter look a bit and said ‘ it blew my mind’ . Great for kids.
Yay! Glad the whole family is loving this recipe 🙂
My very picky 7 year old loves these! Super yummy and filling snack
WOO! Kid approved is the best, glad these turned out great for you and they are a hit! 🙂
These are great – lots of veggies, very soft and easy to make. Will def make again
YUM! So glad you’re loving these, Katie!
These are so delicious. The oat flour gives such a nice mouth feel. It’s moist and sweet. This could easily be a cake recipe. I skipped the coconut and didn’t miss it!!
Ah yay! I am so glad you’re enjoying these muffins and they have turned out great for you 🙂
Super yummy! I left out the dates and coconut, and used banana instead of applesauce. Moist and flavorful-will definitely make again.
Sounds amazing! Glad this recipe turned out great for you 🙂
Just like the carrot cake oatmeal muffins, these were amazing too! I added dark chocolate chips in the mixture, it was mind blowing!! Used only oat milk and exchanged walnuts with roasted hazelnuts, applesauce with smashed banana and dates/raisins with dried cranberries. Also, for topping made a mixture of rolled oats, pine nuts and sliced almonds. YUM!
I make a double batch of these every week. So delicious. I swap out the carrots with sweet potato. Everyone loves them.
I never have zucchini. Can I just add more carrots? Thanks
I think the muffin might come out a bit dry, the zucchini helps add moisture.
THESE ARE A STAPLE IN OUR HOME! SO DELICIOUS!
So happy to hear that!
I followed the recipe to a T for the most part. But, I used GF All purpose flour with the oat flour. I used coconut oil (not butter), replaced the applesauce with a banana, omitted the coconut flakes, and split the maple syrup half and half with honey. I used walnuts and mini chocolate chips for mix-ins. These are MELT IN YOUR MOUTH delicious, I could literally eat like 6 in one sitting.
I’m glad those swaps all worked out well! Perfect breakfast or snack.
Hands down my favorite muffin recipe. I make these at least once a month. I add raisins for a bit of extra sweetness and walnuts for extra crunch. They’re so good. My toddler loves them too!
Hands down my favorite muffin recipe. I make these at least once a month. I add raisins for a bit of extra sweetness and walnuts for extra crunch. They are so good. My toddler loves them too!
Love that! Great idea to add some mix-ins 🙂
wondering if i can sub apples for carrots? thanks!
Hi! The shredded carrots actually help with the texture of these muffins, and I don’t think apples will give them the same result. You can, however, mix some diced apples into the batter in place of the dates or raisins!
Excited to make these muffins for my son. We have most of the ingredients except all purpose flour. Could I sub whole wheat and would I use the same amount?
Hmm I wouldn’t recommend using just whole wheat flour because the muffins will be much denser!
Can I leave out the coconut?
I wouldn’t recommend it because it contributes to the dry ingredients in the recipe!
Can we substitute the applesauce for plain Greek yogurt? If so, what measurement would you recommend?
Hi! I haven’t tested it so I’m not sure how it’ll change the consistency. Yogurt is acidic and may react with the baking soda, but you can also use mashed banana instead of applesauce!
Delicious! I followed the recipe minus the dates and nuts.
These were amazing! I followed the recipe to a tee except I used a mini muffin pan, so I only baked them for 17 minutes. My daughter wasn’t a fan of the raisins, so I’ll omit those next time but WOW are these delicious. Thank you so much!
I’m so glad! Perfect snack 🙂
Is there a way you reduce the sugar. Sugar is sugar,even if it comes from maple syrup.
I think you can get away with reducing it by a couple of tablespoons.
These were incredible! I added 1/2 teaspoon of baking powder, shredded 1/3 cup of apple for the apple sauce and barely squeezed the water out of the zucchini. 10/10! Served with butter.
Perfect! Glad you enjoyed!
I cannot say enough great things about these muffins! My entire family loves them, and they are a perfect breakfast or snack. We make them gluten free with Bob’s all purpose flour (the red label), and school friendly by omitting the nuts and adding 1/2 raisins. I’ve even forgotten to add the oil and they still turned out great. Thanks for a great recipe!!
So happy to hear that!
I tripled this recipe when I made it. I did use avocado oil instead of the coconut because I didn’t have any, made my own oat flour (had never done this before, just put oatmeal in food processor), subbed one cup of the oat flour with coconut flour and used 1:1 GF flour and these are a hit! Make them for sure. Even my husband liked them and he is picky when it comes to GF.