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Healthy Zucchini Carrot Muffins With Cinnamon

Healthy muffins filled with zucchini, carrots, and whole grains with a sweet cinnamon flavor that the whole family will love!

whole wheat zucchini muffins

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We always need an easy grab-and-go breakfast at our house.  I don’t want my kids to eat junk food for breakfast, I want them to eat something that will sustain them for their day.  I also don’t want to be baking or cooking at 6:30 in the morning!  We like to make our breakfasts ahead of time.  If you can relate, this zucchini carrot muffin recipe is just perfect.  These can be made ahead and will be ready to go in the morning.

Packed with filling fiber and veggies, this is a simple muffin I feel pretty good about serving for breakfast or as a healthy snack.  My kids adore these and they never last very long in our house!

Ingredients in Healthy Zucchini Carrot Muffins with Cinnamon:

  • all-purpose flour (you could also use regular whole wheat flour or white whole wheat flour)
  • old-fashioned oats ground into oat flour in the food processor or blender
  • flax seed, ground (this adds some extra fiber)
  • coconut sugar (any regular sugar will work also)
  • baking powder
  • baking soda
  • ground cinnamon
  • salt
  • milk of your choice, use oat milk to make these dairy-free zucchini muffins
  • coconut oil melted or at room temperature (You can use vegetable oil too if you prefer)
  •  egg
  • honey
  • grated zucchini and grated carrot – any combination of the two is fine just make sure the total amount equals 1 1/3 cups

How to Prepare Healthy Carrot Zucchini Muffins:

In a large bowl mix the wet ingredients together.  Then in a medium bowl whisk together the dry ingredients.  Gradually mix the dry ingredients into the wet and then mix in the zucchini and carrots until well combined.  Pour the muffin batter into a muffin tin prepared with paper liners or with nonstick cooking spray.  Top with cinnamon sugar, if you’d like, and bake.  

Baking the Zucchini Carrot muffins

Preparing the muffin pan: you can butter or spray (use baking spray) the pan or line it with paper cups. With the second option, there is less mess removing the muffins from the pan and less washing up. But you don’t get a crust on the sides and bottom.

When are they done? Zucchini and carrots add moisture to these, so consider that when you insert a toothpick into the center of a muffin comes out clean, they are ready.  Cool on a wire rack until they are easy to handle.  Enjoy your healthy muffins, no one will know that they are packed with shredded veggies!

Baking time: consider that all ovens and pans are different, and temperatures can vary. The baking time in my recipes is as accurate as it can be, but it might take you more or less time.

Healthy Zucchini Muffins FAQs

Will picky eaters like these muffins?
If your kids are squeamish about green food, just peel the zucchini before you grate it and the kids will never know it’s there. 

Can these be made into mini muffins?
Sure!  Most muffin recipes can be converted, just watch your baking time it will be shorter.

How do I store muffins?  
Muffins can be stored in an airtight container for about 3 days at room temperature in an airtight container, plastic wrap, or zip lock bag. After that, refrigerate (no more than a few days) or freeze them. You can use a freezer container or wrap it in plastic first and then foil. Bring to room temperature before eating, and I highly recommend warming them slightly in a medium oven for a few minutes.

Zucchini muffins, zucchini carrot muffins, grated zucchini

Grating the Veggies

You can, of course, use a manual grater for the zucchini and carrots. But I prefer to use the grater on my food processor. It takes a fraction of the time and effort. We have this food processor and we really like it.

If your kids really turn away from green things, you can peel the zucchini before grating it, but I think the flecks of green and orange are really pretty inside these tasty treats.

Using Frozen zucchini

We have a garden and by late summer it can feel like we have more zucchini than we will ever eat. Each year I grate the zucchini in large batches, measure out the amount I use for this recipe, and freeze it in individual freezer bags.  When I’m ready to bake I pull the grated veggies out of the freezer and let them thaw on the counter. It will be watery when it thaws so just drain off any excess liquid and add the thawed veggies to the recipe.

Cinnamon Sugar Topping

For the topping, combine 1 tablespoon sugar and 1/4 teaspoon cinnamon and sprinkle over the tops of the muffins before you bake. This step is optional but in my experience, it makes veggie-filled zucchini carrot muffins much more appealing to picky kids.


zucchini muffin
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5 from 2 votes

Healthy Zucchini Carrot Muffins With Cinnamon


  • 1 cup all-purpose flour
  • 2/3 cup old fashioned oats ground into a flour in the food processor or blender
  • 1 tsp flax seed ground
  • 1/2 cup coconut sugar any regular sugar will work also
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbs coconut oil melted
  • 1 large egg
  • 2 tbs honey
  • 1 1/3 cups grated zucchini and carrots any combonation of the two is fine just make sure it equals 1 1/3 cups


  • Preheat oven to 400°
  • In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl; stir with a whisk.
  • Combine milk, oil, egg, honey, zuchhini and carrots in a small bowl; whisk until blended.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until completely combined.
  • Spoon batter into 12 muffin cups with liners or coated with cooking spray.
  • OPTIONAL: Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
  • Bake at 400° for 15 minutes or until golden on top. Remove from pans immediately and cool on a wire rack.

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Other Healthy Breakfast Muffins:

blueberry muffins
The Best Blueberry Muffins

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  1. These look amazing! Thank you! Can’t wait to make for my boys!

  2. I made these muffins this morning as a tasty part of our Saturday breakfast. My three year old enjoyed helping and declared “I like these muffins!” even knowing what I put in them. They were also a hit with my husband and one year old who kept trying to grab everyone else’s muffins from them. I’m looking forward to keeping these in our rotation!

    1. Thanks Bekah! I’m so glad these muffins were a hit!

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