Carrot Zucchini Muffins

by Michaela Warren on July 18, 2017
Michaela Warren
Overall Rating: 0/5 | Kids Rating: 0/5


Filled with fruit and veggies and delicious as a breakfast or snack! My kids loved helping me make and eat these. Makes about 25 muffins.

Serves: 12

Prep Time: 10 min

Cook Time: 18 min

Total Time: 28 min

Total Time:
Prep Time:
Cook Time:
28 min
10 min
18 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Preheat oven to 375 degrees.
  2. Rehydrate carrots and zucchini in orange juice and applesauce, set aside.
  3. Put next 8 dry indgredients in a bowl, stirring to combine.
  4. Lightly beat the eggs, then add the eggs, vanilla extract, and oil to the dry mix stirring until evenly distributed.
  5. Fold in wet ingredients.
  6. Fill paper-lined or greased muffin cups 2/3 full.
  7. Bake 18-22 minutes and allow to cool 10 minutes.