Apple Carrot Zucchini Muffins

Originally I wanted to make zucchini muffins but then I got the urge to make Apple Carrot Zucchini muffins instead. I wanted to add in another veggie and a fruit to the muffins to make them healthier. I love muffins, heck I prefer muffins over cake. These Apple Carrot Zucchini muffins are a great choice in the morning or for a healthy snack. If you add in nuts, you’ll be adding more protein into the muffin (because the eggs are protein). Nuts are also a good source of omegas as well as some protein. I highly recommend choosing walnuts or pecans as the nut in these muffins.

Apple Carrot Zucchini Muffins Health Benefits

Apples have vitamin C, antioxidants, fiber, and phytonutrients. Carrots have vitamin A C K, beta-carotene, folate, vitamin b8, fiber and more. Zucchini contains manganese, vitamin c, magnesium, and fiber. Not only does this muffin provide you with nutrients, it also provides you with fiber to help regulate your blood sugar and help with digestion and healthy bowel movements. The sugar in these muffins are brown sugar and honey which are not harshly processed like white sugar. Also the sugar amount is relatively low in these muffins so you don’t have to feel too guilty eating them.  The original recipe called for olive oil but I changed it to vegetable oil since that is mainly what I use in baking. If you should choose to use olive oil, make sure its 100% pure olive oil and not extra virgin or you’ll end up with a weird taste. I wouldn’t recommend butter to keep these healthy, but you could always melt coconut oil and use that if you’d like to.

You have the option of adding in more things like coconut or raisons, which I have not tried. If you end up trying it, leave a comment to let me know how you like it.

Apple Carrot Zucchini Muffins

Rating: 51


  • 1 Cup & 3 TBS GF Flour (Bob's Redmill One-to-One Flour)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1/2 cup Vegetable oil
  • 1 TBS Honey
  • 1/3 cup dark brown sugar
  • 1/2 cup grated apple
  • 1/2 cup grated carrots
  • 1/2 cup shredded zucchini


  1. Preheat oven to 350 degrees
  2. In a medium bowl mix the flour, salt, baking soda, baking powder, cinnamon together
  3. In a large bowl mix shredded carrot, apple, zucchini, oil, eggs, honey, brown sugar
  4. Mix dry ingredients into wet until combined
  5. Add in 1/3 cup nuts, coconut or raisins if desired
  6. Fill each muffin cup 3/4 full
  7. Bake 20-23 minutes
  8. Remove from oven and cool at least 10 minutes in the pan before removing and eating


Recipe adapted from NY Times Lunchbox Harvest Muffins