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!
Zucchini Pineapple Carrot Muffins
Description
These healthy zucchini carrot muffins are loaded with fresh zucchini, carrots, pineapple and applesauce. Perfect breakfast on the go recipe!
Ingredients
- 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
- Preheat oven to 350 degrees.
- 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!
- Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes
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
I made these for my daughter to bring to school on her birthday and everyone loved them!
So glad they turned out a hit! I completely adore these during the summer when I have more zucchini than I could ever use!
Muffins are becoming a mainstay in our house for a fast breakfast on the go. I’ve bookmarked a few of your muffin recipes, but have not come across anything like this one in the past. I have a zucchini in the fridge just waiting for this… I may spend all day tomorrow making “Carole” recipes 🙂
Hi, what temp? 350?
Yes! 350 degrees. Thanks for pointing that out for me!
Can I sub bananas for the carrots without hurting the recipe?
Having never tried it Jessica, I am not sure. Your texture will definitely be different but I think it is worth giving it a try! Come back and let me know how they turned out for you.
Would it be the same amount? 3/4 cup mashed bananas for 3/4 cup shredded carrots?
Again, having never experimented with it, I can’t say for sure. My gut says to try a bit less (2/3) because bananas have much more moisture than carrots
Could I cut back the sugar some to make these for my toddler? I feel like the pineapple will sweeten them quite a bit?
Absolutely Melissa. Just know that cutting the sugar will also change the texture of the muffin as well as the level of sweetness.
You never mentioned the baking time for the loaves.
Hey Carolyn! You are correct. I wrote the recipe for the muffins and I wish I could remember how long I baked the loaves but that was 7 years ago and I just don’t remember.
Any nutritional info for this recipe? Calories, carbs etc.?
Hi Kerri! I don’t have that information but there are many wonderful recipe calculators online if you are interested in those stats.
Your recipe calls for 10 oz of drained crushed pineapple. Is that by volume or by weight?
It is 10 oz can that you then drain.
I added golden raisins and wondered if you could add small chunks of apple to muffins?
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.