Fluffy Whole Wheat Carrot Zucchini Muffins
Looking for a healthy muffin that still tastes like a treat? These Fluffy Whole Wheat Carrot Zucchini Muffins are soft, moist, and naturally sweetened with maple syrup and ripe banana.
Packed with shredded carrots, zucchini, and whole grains, they make the perfect grab-and-go breakfast, lunchbox addition, or afternoon snack.
They’re freezer-friendly, kid-approved, and so easy to make — no mixer needed!
Why You’ll Love These Muffins
✔ Made with whole wheat flour and real veggies
✔ Naturally sweetened – no refined sugar
✔ Super soft and fluffy texture
✔ Meal prep and freezer-friendly
✔ Great for breakfast, snack time, or post-workout fuel
The Best Carrot Zucchini Muffins Recipe
Ingredients (Makes 12 muffins)
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 1 cup grated zucchini (moisture squeezed out)
- 1 cup grated carrot
- ⅓ cup mashed ripe banana (about 1 banana)
- ½ cup maple syrup or honey
- ⅓ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk (any kind)
Optional Add-Ins:
½ cup chopped walnuts, pecans, or raisins
How to Make Whole Wheat Carrot Zucchini Muffins
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: Mix Wet Ingredients
In another bowl, whisk together banana, maple syrup, oil, eggs, vanilla, and milk until well combined.
Step 4: Combine and Fold
Add the wet ingredients to the dry and stir until just combined.
Fold in the grated zucchini, carrots, and any add-ins if using.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups.
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Tasty Variations to Try
Lemon-Carrot Zucchini Muffins – Add 1 tsp lemon zest for a bright twist
Choco-Veggie Muffins – Fold in ½ cup dark chocolate chips
Vegan Version – Use flax eggs and almond milk
Gluten-Free – Substitute a 1:1 gluten-free flour blend
Mini Muffins – Bake for 10–12 minutes for bite-sized versions
Tips for the Best Muffins
Squeeze excess water from the zucchini to avoid soggy muffins
Don’t overmix the batter — it keeps them light and fluffy
Use an overripe banana for extra natural sweetness
Let muffins cool fully before storing to prevent sogginess
What to Serve with These Muffins
Greek yogurt and berries
Nut butter or cream cheese spread
Smoothie or green juice
Coffee, tea, or a matcha latte
How to Store and Freeze
Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days
Freeze for up to 2 months – wrap individually and thaw overnight or microwave for 20–30 seconds
Wrapping Up
These Fluffy Whole Wheat Carrot Zucchini Muffins are healthy, hearty, and full of feel-good ingredients — perfect for busy mornings, school snacks, or a wholesome treat any time of day.
Lightly spiced and just sweet enough, they’re a delicious way to sneak in some extra veggies without sacrificing flavor.
Tried them? Let me know your favorite add-ins or twists below! 🥕🥒🧁💚
