Zucchini Pineapple Carrot Muffins

(2 votes)
19 Comments
3 minutes
September 30, 2022
Carole Jones
Healthy Zucchini Carrot Muffins are my favorite way to use all that extra garden zucchini!  I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. Easy breakfast recipe idea to eat on the go!
healthy zucchini carrot muffins
As much as I love the garden bounty late summer brings, it is also very overwhelming.  I wish there was a way to spread it out over the year so I could give proper appreciation to each and every crop.  By the end of the summer, I’m desperately trying to keep it all from going to waste.
 
Even though my zucchini plants got a disease that turned the main stem into a granular powder, I still got quite the harvest from my two little plants before they died.  I love zucchini that are small and tender, but once they get past about 8″ long, I will only use them in baking form.

I really loved these healthy zucchini carrot muffins recipe.  It was a cross between carrot cake and zucchini bread.  They were light, moist and truly delicious.  I actually doubled the recipe because I have so much large zucchini to use up.  I made two loaves and 24 muffins.  My kids preferred the muffin form, probably because they felt like they were eating cupcakes.   My hubby wanted me to whip up some cream cheese frosting to top them with but that would definitely turn them into cupcakes!  I will be making another double recipe this weekend and freezing the muffins for when school starts and I need a quick breakfast.  I think that will use up the rest of my zucchini and then I can turn my attention to the bushels of tomatoes……

I know you want more delicious ways to use that zucchini, so check out my amazing Carrot & Zucchini Bars recipe!


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Zucchini Pineapple Carrot Muffins

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These healthy zucchini carrot muffins are loaded with fresh zucchini, carrots, pineapple and applesauce. Perfect breakfast on the go recipe!

Ingredients

Scale
  • 3 eggs
  • 1/2 C oil
  • 1/2 C unsweetened applesauce
  • 2 C sugar
  • 2 tsp vanilla
  • 2 C shredded zucchini
  • 3/4 C shredded carrots
  • 10 oz crushed pineapple, drained
  • 3 C flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 C chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
  3. Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes
  • Author: Carole Jones

Nutrition

  • Serving Size: 1/24th
  • Calories: 191
  • Sugar: 19g
  • Sodium: 197mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 23mg

 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

19 comments

Linda
2 years ago

I added golden raisins and wondered if you could add small chunks of apple to muffins?

Carole
2 years ago

Hi Linda! Yes you could but I would cook them down a bit on the stove first and press them dry before folding them into the batter. Because they are wet, they would add too much moisture if you put them in raw.

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