Hi Friends-
Happy Monday. It’s been a while since I did a recipe remix so I thought it was about time. Last September, I posted these Zucchini Carrot Apple Muffins. I’m not exaggerating when I say that these the best muffins I’ve ever made. I love a good banana muffin, but these muffins are a bit unique, packed with flavor, and healthy!
I had plans to make them again when I got the idea to change them up a bit. With some very minor changes, I made them gluten-free and they can EASILY be made vegan with a flax egg. I also decided to make them in bar form just to change things up a bit.
I shredded, mixed, spread and baked…and crossed my fingers they would turn out well!
And they did. The gluten-free version has a bit of a grainer texture because of the oat flour, but the taste is still delicious!
Here’s the original recipe:
Zucchini Carrot Apple Muffins
Prep Time: 10 min
Cook Time: 25 min
Keywords: bake muffins breakfast snack healthy vegetarian apple zucchini fall summer
Ingredients (12 muffins)
- 2 c white whole wheat flour
- 1 medium zucchini
- 1 large handful of baby carrots (approx. 10-15)
- 1 medium apple, cored and quartered
- 1 egg
- 1/3 c sugar
- ¼ c honey
- 1 tsp vanilla
- 1/3 c unsweetened applesauce
- 2 Tbsp vegetable/canola oil
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
Instructions
1. Preheat oven to 350 F. Grease or line muffin tins.
2. Grate zucchini, apple and carrots (or use a food processor). Place in a towel and wring out the excess water. You should have just over 2 cups shredded fruits and veggies.
3. In a medium-sized bowl, combine the egg, vanilla, sugar, honey, applesauce, oil and grated fruits and veggies.
4. Stir in the flour, cinnamon, ginger and baking soda until just combine.
5. Scoop into muffin tins and bake for 25 minutes or until a toothpick is inserted and comes out clean.
Here are the changes I made:
– I used 1 cup chickpea flour and 1 cup oat flour instead of the whole wheat flour.
– I used brown rice syrup instead of honey
– I used 2 large carrots (peeled) instead of baby carrots
– I spread the batter in a greased 9×13 pan instead using muffin tins.
Like I said, to make these vegan, just use a flax egg instead of the regular egg. If you want thicker bars, use a smaller pan.
I have a slight preference for the muffin version, but both taste great!
Enjoy!
–Lindsay–
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
These look fantastic!! I may have to make these soon (Just made your almond, cherry no bake cookies….but with a few modifications..they turned out delicious!).
Hey Lindsay! Those muffins truly look amazing. I’m thinking I need to try making these sometime in the near future. Keep the awesome recipes coming! They’re always fun to see.
Wishing you the best. katie
These look so good! I’ve been meaning to make my apple-carrot muffins again… maybe I’ll toss in some zucchini too! Great idea.
i’ve never made zucchini muffins or bars or anything, but this recipe looks really good and i do love zucchini!!
I love adding zucchini to baked goods…adds the perfect amount of moistness! I’m making these for my mom soon…I think she’d love these with her morning tea!
Both of those sound incredibly tasty!! Do you think the second version would work in muffin form too?? I’ve been staying away from wheat right now because I think I may have a sensitivity to it…so sad.
Oh my…I might just have to run out to the store today to get ingredients for these. They look to die for! Thanks for the sweet recipe 🙂
these look delicious! i think i’m with you on the muffin over bar preference. most foods are better in muffin form in my opinion! 🙂
Great muffin/bar recipe-can’t wait to try it out! I’m intrigued by the oat/chickpea flour combo too. Everything I bake is gluten-free, but somehow I’ve never used oat flour (only oats) in my recipes. Looks delicious!
chickpea flour is really the only GF flour i have since i’m not GF…but i’ve been too nervous to try using 100% chickpea flour in baked goods, so i just put some oats in the food processor to make oat flour for 1/2, use chickpea flour for the other half and then sometimes add whole oats as well!
oh yum! Yep these look good 🙂 Thanks for the recipe!
ooooooh! These look good!
I really hope my garden produces lots of zucchini this year because I have been itching to bake with it! These look great and seems like a delicious combo!
I have NEVER made zucchini muffins or bread but ALWAYS want to! This is on my must try list!!
Yummm! Your photo skills are awesome, Lindsay! Pinning now 🙂
Perfect way to sneak in some extra veggies into the day. The muffins look awesome. I’m on a total muffin kick lately. I can’t stop! haha
Yum! I need a kitchen to cook these in stat!
These muffins look so fantastically yummy, Lindsay! I love your addition of zucchini and carrots, neither of which I’ve baked with (except for carrot cake) before. Thanks for inspiring me to try something new!
these sound and look amazing
These look incredible! I cannot wait to try the recipe – thanks!
Yum! 🙂 I always forget about making zucchini muffins but they are one of my favorites!
Yum! These look great!
These look so moist! I dabbled a bit in gluten free baking last summer, and I think I actually have a bag of chickpea flour somewhere… I should give these a try!
These look so yummy girl! I love the combo of zucchini and carrot together, what a smart idea. I am totally all over this recipe. 🙂
I LOVE THIS to **sneak** extra veggies into (waitforit:)) me.
Omigosh these muffins (and bars) look so delicious!! I love the idea that a healthy muffin can be so packed full of fruits and veggies! And yay for the GF option! Can’t wait to make these!
they are so so good! let me know how you like them!
These sound great! I can’t wait to try this recipe! 🙂
let me know what you think if you do!!
Lookin’ good! We just happen to have fresh zucchini from the garden—in abundance. I bet these will freeze well also. Thanks for your re:recipe. Be well!