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Zucchini Carrot Apple Muffins

April 21, 2021 by Lindsay 153 Comments

Jump to Recipe

These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack!

Zucchini Carrot Apple Muffins

**Post originally published in 2011. Last updated 2021.**

Hi friends!

This past weekend I made two batches of these Zucchini Carrot Apple Muffins and I felt the need to share them with you again. I first shared this recipe on the blog waaaaayyyyy back in 2011. I’ve updated them multiple times over the past 10 years. It’s hard to know what to call them – apple zucchini muffins? Zucchini carrot muffins? Zucchini apple muffins? They’ve got a whole lot of goodness in them and they’ve stood the test of time! These healthy zucchini muffins are a must-try.

To me, they’re the perfect summer AND fall muffin. They’re great for using up all that zucchini you probably have around all summer and then you can go pick apples in the fall and make them again! But if zucchini apple muffins are not your jam, I have a whole bunch of other kid-friendly veggie-packed muffin and bar recipes! Find them here: Kid-Friendly Baking Recipes.

I store them in the fridge. If you prefer them sweeter, you can add more sugar. To make them dairy-free you could sub oil for melted butter. You could experiment with swapping applesauce for some of the sugar if you wanted.

If you’re worried about all of the shredded veggies in there, I often make these in a food processor to help make them less noticeable!

Zucchini Carrot Apple Muffins

Zucchini Carrot Apple Muffins with a mug of coffee

Here’s how you make them:

Print

Zucchini Carrot Apple Muffins

Zucchini Carrot Apple Muffins with a mug of coffee
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

These Zucchini Carrot Apple Muffins are packed with fruits and veggies and make a healthy, kid-friendly breakfast or snack!

  • Author: Lindsay
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: makes 12 muffins 1x

Ingredients

Scale
  • 3/4 cup shredded zucchini (excess water removed)
  • 1/2 cup shredded apple (excess water removed)
  • 1/2 cup shredded carrot (excess water removed)
  • 4 Tbsp butter, melted
  • 1/2 cup sugar
  • 1/4 cup applesauce
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 cup white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger, optional

Instructions

  1. Mix first 8 ingredients in a large bowl and stir until well combined.
  2. Add remaining ingredients and stir until just mixed. Batter will be very thick. Stir well to ensure all flour is mixed in.
  3. Scoop into greased or lined muffin tins.
  4. Bake at 375 degrees F for 20 minutes or until toothpick inserted into center comes out clean.

Notes

Measure the zucchini, apple and carrots AFTER you squeeze the water out of them. I used 1 medium large zucchini, one large apple and 8-10 baby carrots.

To make the veggie less visable, I often make these in the food processor!

Did you make this recipe?

Tag @theleangreenbean on Instagram

Just look at all the shredded fruits and veggies packed in there. Little Miss and I devoured like 6 of these yesterday.

Be sure to let me know if you make them this summer.

These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack!

Muffins are one of my favorite things to add to my weekly food prep sessions to have on hand for healthy snacks! If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! Click the image below for more details!

 

Enjoy!
–Lindsay–

 

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Filed Under: Baking, Breakfast, Healthy Muffins & Bars, Snack Tagged With: Apple, Butter, Carrot, Sugar, White Whole Wheat Flour, Zucchini

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Matt @ The Athlete's Plate says

    September 24, 2011 at 7:42 PM

    Mmm…

    I actually love zucchini bread so I need to try these 🙂

    Reply
    • Lindsay says

      September 26, 2011 at 6:39 PM

      they’re my new fav muffin 🙂

      Reply
    • Ellen says

      May 7, 2022 at 1:32 PM

      Made these for my extremely picky eater who does not eat vegetables and he gobbled it right up. I’m so happy I could cry! Thank you for an amazing recipe!!

      Reply
  2. Sarah K. @ The Pajama Chef says

    September 24, 2011 at 10:22 PM

    these sound great!

    Reply
  3. Sarena (The Non-Dairy Queen) says

    September 25, 2011 at 1:35 PM

    These look beautifully delicious! Love the colors and I bet the flavors are killer!

    Reply
    • Lindsay says

      September 26, 2011 at 6:39 PM

      thank you! it’s probably my new favorite muffin recipe!

      Reply
    • Carmen says

      September 16, 2019 at 3:01 PM

      Can these be frozen and warmed up in the microwave in the mornings?

      Reply
      • Lindsay says

        September 19, 2019 at 8:05 PM

        yes!

        Reply
  4. Kaitlyn@TheTieDyeFiles says

    September 25, 2011 at 9:48 PM

    Wow, major veggie mix! The colors are awesome. Once when I was little I made Fruit Loop muffins. I think the recipe was on the back of the box. Of course, I loved them but I’m pretty sure everyone else thought they were weird!

    Reply
    • Lindsay says

      September 26, 2011 at 6:39 PM

      haha those sound crazy!

      Reply
  5. Pure2raw twins says

    September 25, 2011 at 9:52 PM

    YUM! these muffins sound perfect

    Reply
    • Lindsay says

      September 26, 2011 at 6:38 PM

      thank you!!

      Reply
  6. lindsay says

    September 25, 2011 at 10:57 PM

    mmm I love zucchini and carrot muffins separately but I never thought about combining the two! love this! I also love that you have made them with whole wheat flour which is how I prefer to bake as well. I’ll have to try these 🙂

    Reply
    • Lindsay says

      September 26, 2011 at 6:38 PM

      i’d never combined them either but i’m really loving them!

      Reply
  7. Diana @ VeggieNextDoor says

    September 26, 2011 at 11:04 PM

    These truly are beautiful, Lindsay! I love how you got so many fruits & veggies into those little guys. Sadly I STILL haven’t tried out the new Food Processor I got for my b’day a MONTH ago – but this may have just been the inspiration I needed!

    Reply
    • Kelli says

      March 27, 2022 at 10:22 AM

      What healthier substitute would you use for the sugar

      Reply
      • Lindsay says

        April 25, 2022 at 9:50 AM

        you can choose to use mashed banana if you’d like.

        Reply
  8. Chris says

    March 12, 2012 at 10:15 PM

    I have tried numerous recipes for a healthier muffin, these are fantastic! Ultimate favorite

    Reply
    • Lindsay says

      March 12, 2012 at 10:17 PM

      ahhh! yay!!!! so happy to hear that 🙂 i love them too!

      Reply
  9. Chris says

    April 23, 2012 at 7:10 PM

    Do you think that instead of 1/3 cup of sugar that that could be replace with honey?

    Reply
    • Lindsay says

      April 23, 2012 at 9:41 PM

      yep! i think that would work!

      Reply
  10. Laura says

    June 25, 2012 at 3:49 PM

    Can this be baked as a loaf of bread as well? Or would the recipe need to be adjusted? I LOVE these muffins (have made them several times in the past few months) but would like to take it as a loaf of bread on an upcoming camping trip.

    Reply
  11. Amanda says

    August 1, 2012 at 5:38 PM

    I’ve been on a muffin kick too – and just made some zucchini ones myself recently, think I need to try these next time!

    Reply
  12. [email protected] says

    August 2, 2012 at 4:42 PM

    looks so good! i have so many zucchinis i need to use-im definitely trying this!

    Reply
  13. Kaely says

    October 15, 2012 at 10:54 PM

    I made these tonight and I just wanted to post the result. They are SO delicious! My family has a variety of food issues so these I made gluten free using half almond meal and half oat flour to replace the flour here. I also didn’t want to risk waking the children so I diced the apple small, but not as small as if it was grated or food processed. I didn’t have carrots so I used a bigger apple and didn’t use the vanilla or honey as my 1 yr old has not yet had either of those. My GF hubs gave the OK and I love them!!!

    Reply
    • Lindsay says

      October 15, 2012 at 10:57 PM

      i’m so glad to hear that!!!! glad you enjoyed them 🙂

      Reply
  14. Andrina says

    April 25, 2013 at 12:43 AM

    These look amazing! My 9 month old loves muffins but I can’t give him the honey yet. Should I substitute it for something else or just leave it out all together?

    Reply
    • Lindsay says

      April 25, 2013 at 9:18 AM

      you can sub regular sugar but it might alter them a bit. i think the exchange is 1 1/4 c sugar for 1 c honey, plus you have to add like 1/4 c liquid like milk or oil. you could also sub agave nectar or maple syrup

      Reply
  15. Jenn @comebackmomma says

    May 2, 2013 at 11:34 AM

    Thanks for hosting the pin-it party. I pinned this one on my healthy recipes board.

    Reply
    • Lindsay says

      May 2, 2013 at 10:52 PM

      thanks so much!

      Reply
  16. Amber says

    June 15, 2013 at 12:09 PM

    I just pulled these out of the oven about 30 minutes ago and they turned out great. I only baked them for 23 minutes and they were very moist. The only thing I might do differently is add a little extra cinnamon to enhance the flavor. I was hesitant to use the white whole wheat flour, but I could hardly even tell a difference in the final product!

    Reply
  17. Cindy says

    July 17, 2013 at 9:04 PM

    Going to try this evening and I’m making mine grand muffins instead of 12 Regular size. Will let you know how it turns out….they do look good….Later.

    Reply
  18. Jennifer W says

    August 20, 2013 at 9:41 AM

    The good news is my toddler and I loved these muffins. The bad news is while I was putting her to bed last night my dog went up on the counter and ate 8 of them!! He left two for us..how nice of him. Just found your blog and I love it! There’s so many food blogs out there but the ingredients that you use line up so well with what I like to use and have on hand and I don’t need to make very many substitutions. Thanks!

    Reply
    • Lindsay says

      August 21, 2013 at 9:35 AM

      Oh no! Silly dogs 🙂 I’ve definitely been there! Glad you found me…hope you enjoy the recipes!

      Reply
  19. Miriam Schwartz says

    September 16, 2013 at 10:58 PM

    These are amazing! I made them tonight and ate one fresh out of the oven 🙂 How do you suggest keeping them fresh? Room temp? Fridge? Freezer? tx 🙂

    Reply
  20. Rachel O. says

    November 15, 2013 at 8:49 PM

    I’m finding this recipe a little late but it is amazing. The first recipe I’ve immediately made after seeing it on Pinterest.

    Reply
    • Lindsay says

      November 16, 2013 at 8:45 AM

      i’m so glad to hear that!!

      Reply
  21. cindy says

    January 23, 2014 at 8:38 AM

    Is there a nutrition/fat content available?

    Reply
    • Lindsay says

      January 23, 2014 at 9:49 AM

      sorry I don’t have it…but you could put the recipe into my fitness pal or spark people to get it!

      Reply
  22. Megan McGraw says

    January 28, 2014 at 3:25 PM

    These look great–do you have a calorie count and nutritional values per muffin?

    Reply
    • Lindsay says

      January 28, 2014 at 3:26 PM

      Sorry I don’t have it…but you could also put the recipe into my fitness pal or spark people to get it!

      Reply
  23. Jessica says

    March 15, 2014 at 10:20 PM

    These are awesome! They are my go-to muffins. I tweak them a bit by:
    adding extra cinnamon and vanilla, cutting back on the ginger (it’s not my fave), swapping coconut oil for the canola, and adding walnuts. Then, I make a triple, yup triple batch. I keep them in the freezer. They are great for breakfast, lunch and snacks for the kiddies and me. Thank you so much for the recipe!!! 🙂

    Reply
    • Lindsay says

      March 21, 2014 at 10:33 AM

      i so excited to hear that! love triple batches and good to know they freeze well!

      Reply
  24. AJ says

    July 18, 2014 at 11:32 AM

    Could you give the carrots and zucchini as measurements when grated? I grow my own carrots (not baby carrots) and zucchini (and my zucchini is 8-ball zucchini so it’s not the same size as a regular ‘long’ zucchini). Thanks!

    Reply
    • Lindsay says

      July 18, 2014 at 11:34 AM

      it doesn’t need to be exact. Try about 3/4 cup of each.

      Reply
  25. Danielle says

    August 4, 2014 at 6:04 PM

    Hey i was just wondering what kind of apple you used in this recipe?

    Reply
    • Lindsay says

      August 5, 2014 at 8:00 AM

      hmmm can’t remember. sorry! maybe braeburn?

      Reply
  26. av says

    August 12, 2014 at 10:56 AM

    I just made these last night and they are very delicious! I threw in a banana and reduced the sugar by half. Thank you!

    Reply
    • Lindsay says

      August 12, 2014 at 2:15 PM

      Awesome! So glad you enjoyed them!

      Reply
  27. Shelby says

    January 30, 2015 at 7:33 PM

    Ive made these so many times! LOVE them! i always add more cinnamon and vanilla and they turn out so flavorful and moist 🙂 the best!

    Reply
    • Lindsay says

      January 30, 2015 at 9:19 PM

      yay! so glad to hear that!

      Reply
  28. Nicole anderson says

    February 24, 2015 at 9:43 AM

    These muffins are amazing! I just made them and doubled the recipe to get rid of some veggies in the fridge. This is the perfect way to get my daughter to eat veggies without knowing it. I did substitute the honey for agave and it turned out amazing! Thank you for the recipe 🙂

    Reply
    • Lindsay says

      February 25, 2015 at 11:57 AM

      so glad to hear that!!

      Reply
  29. Andrea says

    July 4, 2015 at 9:51 PM

    I just made these muffins tonight and wanted to thank you, they are so delish!
    I’m having a hard time getting my 2.5 yr old son to eat both fruits & veggies so wanted to try this.
    I made your recipe to a T, just as mini muffins. Cooked 13 mins and were perfect. Taste like a carrot cakey consistency to me – so good!
    Thank you! Hoping my little guys loves them too 🙂

    Reply
    • Lindsay says

      July 5, 2015 at 8:17 AM

      So glad you liked them! hope they’re a hit!

      Reply
  30. Michelle Rynsai says

    July 29, 2015 at 6:22 PM

    I would love to share this on my page but I don’t see the nutritional information and I try and provide that when sharing recipes.
    Please tell me where it’s listed

    Reply
    • Lindsay says

      July 29, 2015 at 9:44 PM

      Sorry, i don’t have it available.

      Reply
  31. Katie says

    August 13, 2015 at 9:28 AM

    I’m going to set this one aside for back-to-school breakfasts and school lunches. Right up my alley!

    Reply
  32. Liz says

    August 13, 2015 at 4:25 PM

    These look SO yummy!! I love zucchini muffins – adding carrots and applesauce sounds like a great addition.

    Reply
  33. Dixya @ Food, Pleasure, and Health says

    August 14, 2015 at 6:44 AM

    this is s a great way of getting in my fruits and veggies once. thank you 🙂

    Reply
  34. Rachel @ Simple Seasonal says

    August 14, 2015 at 8:08 AM

    I just love how your combined 3 of my favorite sweet bread into one amazing muffin!

    Reply
  35. Rachel - Delicious Balance says

    August 14, 2015 at 8:28 AM

    I definitely have some zucchini rolling around in my veggie drawer that need to be baked! Pinning this recipe 🙂

    Reply
  36. Kelley says

    August 14, 2015 at 4:37 PM

    I love these healthy and yummy muffins! Perfect weekend breakfast! Yum!

    Reply
  37. Mel says

    August 16, 2015 at 8:09 PM

    Can I please have the original recipe? My daughter loved them that way!

    Reply
    • Lindsay says

      August 17, 2015 at 4:21 PM

      i’m so sorry. i had some technical difficulties and lost the original recipe.

      Reply
    • Lindsay says

      August 18, 2015 at 11:20 AM

      found it! Here are the ingredients:

      2 c white whole wheat flour

      1 medium zucchini

      1 large handful of baby carrots (approx. 10-15)

      1 medium apple, cored and quartered

      2 eggs

      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

      Reply
      • kim says

        August 18, 2015 at 2:20 PM

        Thank you!!

        I made the new recipe (omitting butter, and substituting banana for egg since my youngest is allergic) and my oldest proclaimed it ‘very yummy’

        Reply
        • Lindsay says

          August 19, 2015 at 11:03 AM

          good!!

          Reply
      • Mel says

        August 18, 2015 at 5:42 PM

        Thanks so much! For some reason, my 2-year-old didn’t like the new version (I thought it was good!). But she gobbled down one of the ones I just made using the old version. Picky, picky!

        Reply
        • Lindsay says

          August 19, 2015 at 11:03 AM

          glad one of them worked!

          Reply
      • kataryna says

        January 11, 2024 at 6:07 AM

        When you say add the zucchini, apple and carrots after squeezing out the water, do you mean we have to cook prior to using them in this recipe?
        Sorry, it wasn’t clear.
        Thank you

        Reply
        • Lindsay says

          January 11, 2024 at 6:17 AM

          You just need to place the shredded veggies in a towel and squeeze lightly to remove some of the water

          Reply
  38. kim says

    August 18, 2015 at 9:27 AM

    do you still have the original dairy free recipe? I make them for my kids every week (yet somehow I didn’t memorize it)

    Reply
    • Lindsay says

      August 18, 2015 at 11:18 AM

      i’m so sorry. had technical difficulties and lost it!

      Reply
    • Lindsay says

      August 18, 2015 at 11:19 AM

      ahh! I found it!! Here are the ingredients:

      2 c white whole wheat flour

      1 medium zucchini

      1 large handful of baby carrots (approx. 10-15)

      1 medium apple, cored and quartered

      2 eggs

      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

      Reply
  39. Haley says

    August 20, 2015 at 5:18 PM

    Hi! I see you updated the recipe recently and I was wondering if you could send me the original recipe because my mom and I liked how those turned out but we didn’t write it down?

    Thank you!

    Reply
    • Lindsay says

      August 21, 2015 at 12:38 PM

      check a few comments up! i posted it there!

      Reply
  40. Jkm says

    October 1, 2015 at 10:56 AM

    I would like to make these edible for my 10 month old, and maybe omit the sugar. Could I add more apple sauce, or maybe agave (not sure if that’s safe). Thank you… Really looking forward to making these 🙂

    Reply
    • Lindsay says

      October 1, 2015 at 11:12 AM

      you could try replacing the sugar with mashed banana?

      Reply
  41. Jennifer says

    October 24, 2015 at 11:27 AM

    This is great! I have apples, carrots and zucchini in my fridge right now, so I know what I’m making this rainy afternoon! 🙂

    Reply
  42. Jean Richwein says

    November 8, 2015 at 2:10 PM

    Absolutely love these muffins

    Reply
  43. Laura says

    November 22, 2015 at 7:16 PM

    I can’t see the recipe! I love these for the kids- is there some sort of glitch on your site? I have been here many times to bake these and was going to double batch it today!

    Reply
    • Lindsay says

      November 22, 2015 at 7:20 PM

      It should work on a computer or tablet. Having trouble with the mobile view but working on getting it fixed asap!

      Reply
  44. Lauren says

    January 11, 2016 at 12:46 PM

    Ooh I’m going to try these for my 10-month old! She loves muffins and always looking for some healthy options. 🙂

    Reply
  45. Joan says

    March 1, 2016 at 10:31 AM

    Want to make these for p what should I use instead of flour?

    Reply
    • Lindsay says

      March 1, 2016 at 10:42 AM

      i think the flour is necessary! sorry!

      Reply
  46. Erica Davenport says

    March 4, 2016 at 1:23 PM

    These look so yummy! I I have everything except the whole what flour, can I use all purpose flour and would it be the same amount? Thanks, can’t wait to try these!

    Reply
    • Lindsay says

      March 4, 2016 at 1:39 PM

      Yep all purpose will be fine. Same amount!

      Reply
  47. Chelsea Chin says

    March 7, 2016 at 10:32 AM

    Can these be made with all purpose flour or regular whole wheat flour?

    Reply
    • Chelsea Chin says

      March 7, 2016 at 10:32 AM

      Nevermind I see a respone above!

      Reply
    • Lindsay says

      March 7, 2016 at 10:52 AM

      yep all purpose will work just fine. whole wheat will work too, they’ll just be a bit denser

      Reply
  48. Tiffany Gonzalez says

    April 11, 2016 at 8:10 PM

    Silly question, but do you cook the fruit and veggies first since it says excess water removed?

    Reply
    • Lindsay says

      April 11, 2016 at 8:11 PM

      nope, just shred them and then wrap them in a clean dish towel or some paper towels and squeeze them really well to remove the excess water.

      Reply
  49. Jamie says

    April 20, 2016 at 9:21 AM

    These muffins were amazing!! My 4 year old and I ate about 8 immediately in rapid succession. I just swapped out the butter for avocado and used whole grain flour. They were on the sweeter side for me maybe because I added chocolate chips too. I would cut out half the sugar next time, but maybe little man would not like them so much will have to try and see. He is extremely picky when it comes to veggies so this is the perfect recipe to pack a lot in without him noticing. Thanks for the recipe!

    Reply
    • Lindsay says

      April 21, 2016 at 11:04 AM

      glad they were a hit!

      Reply
  50. Samantha says

    August 25, 2016 at 5:49 PM

    I made these tonight and they are delicious, you mentioned you didn’t put them in an airtight container, do you mean you just left them on the counter on a plate uncovered? Will these keep 3 or 4 days doing that?
    Thanks.

    Reply
    • Lindsay says

      August 26, 2016 at 6:40 AM

      yep i just cover loosely with foil. They should be fine. They’re just a little moist so if you close them up tight they’ll get moldy more quickly. You could also store them in the fridge in a ziploc bag!

      Reply
  51. Briana Fernandez says

    August 29, 2016 at 1:16 PM

    Do you think you could freeze these and then microwave them when ready to eat?

    Reply
    • Lindsay says

      August 29, 2016 at 1:28 PM

      yep i think they’d be fine!

      Reply
  52. Tanya Girdwood says

    February 12, 2017 at 3:32 PM

    I put them into My Fitness Pal and they came out at 146 calories each. Worth every one of those calories!

    Reply
  53. Tara says

    April 30, 2017 at 4:36 PM

    Can I use coconut flour and can I replace the butter with coconut oil or something else?

    Reply
    • Lindsay says

      April 30, 2017 at 9:21 PM

      i think you could sub coconut oil for butter but i’m not sure about coconut flour….i’ve never baked with it but i’ve heard it requires more liquid?

      Reply
  54. Ali Jayne says

    May 6, 2017 at 12:38 PM

    Hi Lindsay,
    Just a note: when I went to print the recipe for ease of use in the kitchen, your “Shares” strip on the side of the page covered all of the measurements for the ingredients and I was unable to print this recipe. Disappointed 🙁
    I did take a “snip” of the website…but the .jpg image that results is harder to use/print/etc…
    Looks like a great recipe though, I’ll likely hand write it out so I can still use it.

    Reply
    • Lindsay says

      May 8, 2017 at 6:53 AM

      should be fixed now!

      Reply
  55. Tara | Treble in the Kitchen says

    July 10, 2017 at 6:54 PM

    I love muffins like this!! I make a batch ahead of time and freeze them to pop into my husband’s lunch for a mid morning snack. 🙂 Perfect!! (and it uses yummy summer zucchini!)

    Reply
  56. [email protected] says

    July 10, 2017 at 8:49 PM

    Perfect for all the zucchini my garden gives me

    Reply
  57. Lauren Grant | Zestful Kitchen says

    July 12, 2017 at 11:20 AM

    Love the looks of these muffins! Can’t wait to give them a try!

    Reply
  58. Alyssa says

    September 7, 2017 at 7:47 PM

    Made these this afternoon. Delicious! I didn’t have white whole wheat, so I used 3/4c of whole wheat and 3/4c of all purpose flour. I also had to add some applesauce to the shredded apple because I didn’t have enough. So flavorful and my 2 year old gobbled hers up!

    Reply
    • Lindsay says

      September 8, 2017 at 12:34 PM

      so glad to hear it!

      Reply
  59. Stephanie says

    October 21, 2017 at 11:08 PM

    I used flax seeds and added raisins but used no sugar since I’m really trying to cut down. They could have been a bit sweeter, but really were delicious and moist! Thanks for the recipe

    Reply
    • Lindsay says

      October 24, 2017 at 1:37 PM

      glad you liked them!

      Reply
  60. Jessica says

    December 5, 2017 at 7:53 PM

    I have a question about the Zuchinni/Carrot/Apple Muffin recipe. For the shredded zucchini and apple do you leave the skin on or do you peel it off before shredding it and adding it to the recipe? I was thinking I would leave the zucchini peel but wasn’t sure about the apple peel. Thanks!

    Reply
    • Lindsay says

      December 5, 2017 at 8:14 PM

      i leave the peels on the zucchini and apple but peel the carrots!

      Reply
      • Jessica says

        December 5, 2017 at 8:17 PM

        And what kind of Apple do you recommend for this recipe? I have a granny Smith in my kitchen now will that work? Or do I need to get a sweet or Apple?

        Reply
        • Lindsay says

          December 5, 2017 at 8:48 PM

          i’d probably recommend a sweet one typically, but i think it would probably work!

          Reply
  61. Leslie says

    January 2, 2018 at 3:50 PM

    I’m curious, are the zucchini, carrot, and apple measurements made before or after squeezing out the juice? Thank you

    Reply
    • Lindsay says

      January 3, 2018 at 8:22 AM

      after!

      Reply
  62. Carolyn says

    March 10, 2018 at 10:17 PM

    These are amazing! I have been making them for several months now – usually a double batch every 2 weeks – and I freeze them. Both my 17 month old and my 9 year old love them! Great for their breakfast, a snack…. whatever! And I know they are getting a super healthy dose of veggies with out a lot of added sugar. I HIGHLY recommend these! Best of all the “zucchini muffin” recipes I’ve tried!

    Reply
    • Lindsay says

      March 11, 2018 at 8:39 PM

      so glad to hear it!

      Reply
  63. Kelli at Hungry Hobby says

    June 4, 2018 at 2:39 PM

    YUM! Hidden veggies for the win!!

    Reply
  64. Jessica Barkulis says

    June 5, 2018 at 12:43 PM

    I make these ALL THE TIME, they’re the best sneaky way to get the Tiny Dictator to eat her veggies. If I want to continue to use the applesauce, is it just half a cup? I think I remember 4 oz, because one time I was out and just used one of my daughter’s applesauce pouches!
    PS – sometimes I add a banana, or raisins. It’s such a great recipe, and I freeze them for on the go breakfasts or snacks.

    Reply
    • Lindsay says

      June 5, 2018 at 7:10 PM

      i honestly couldn’t remember if it was 1/3 or 1/2 cup applesauce. I think either would be fine! Glad you like them.

      Reply
  65. Brittany says

    June 8, 2018 at 10:02 AM

    Do you have the oriinal recipe posted anyplace, the one that includes the applesauce? That one says to cook them at 350 right? We love that one and make it all the time but I never printed it out. Thanks so much!

    Reply
    • Lindsay says

      June 11, 2018 at 6:46 AM

      unfortunately that one got lost. But i believe 1/3- 1/2 cup applesauce and 350 degrees but i think baking them at 350 or 375 would be just fine.

      Reply
  66. Lindsey says

    June 11, 2018 at 4:16 PM

    Love these! Would likely bake for 15 minutes and check on them since I baked for 20 minutes and they are a little overcooked. Would you replace a mashed banana 1:1 with the 1/3 cup of sugar also? Thanks!

    Reply
    • Lindsay says

      June 12, 2018 at 12:45 PM

      You could def try with banana!

      Reply
  67. Ashley says

    July 6, 2018 at 3:38 PM

    Just made these for my 1.5 year old and they’re a big hit. Thank you! If anyone is interested, I didn’t have any apples, so I threw in a mashed, very ripe banana and some applesauce. I cut the sugar in half since the banana would be sweeter than a fresh apple. They still turned out great. Hooray for extra veggies!

    Reply
    • Lindsay says

      July 8, 2018 at 9:03 PM

      awesome! so glad to hear it!

      Reply
  68. Betsy Lira says

    August 12, 2018 at 7:21 PM

    Oh my word, these are SOO tasty! I subbed the sugar for honey and used half of the amount along with using coconut oil instead of butter and they were still so tasty! I don’t feel like I’ve eaten a load of sweets when I enjoy these with breakfast! So tasty.

    Reply
    • Lindsay says

      August 13, 2018 at 7:26 AM

      so glad you liked them!

      Reply
  69. Rebecca says

    October 8, 2018 at 11:46 AM

    Did you update the recipe recently? The last time I made these was April 2018. Today I made them and they came out really dry. I remember them having apple sauce in them before and I think omitting that caused the dryness. My son and I prefer the previous version. Can you share it with me? Thanks!!

    Reply
    • Lindsay says

      October 8, 2018 at 6:18 PM

      i mentioned in the text above the recipe that i retested several times without the applesauce and it worked for me but that you can feel free to add it back in!

      Reply
      • Rebecca says

        October 12, 2018 at 3:15 PM

        If I put it back in, do I need to adjust any of the other ingredients?

        Reply
        • Lindsay says

          October 15, 2018 at 7:33 AM

          nope!

          Reply
  70. Megan says

    October 16, 2018 at 12:35 PM

    I made these last week and they turned out great. I used almond flour instead and just added and extra egg. And also replaced the sugar with Splenda. Still very good!

    Reply
  71. Charity says

    January 25, 2019 at 7:14 PM

    My kid is an incredibly picky eater so hiding veggies in something he likes is awesome. He devoured 2 muffins without looking up. Two thumbs way up!

    Reply
    • Lindsay says

      January 27, 2019 at 8:59 PM

      so glad to hear it!

      Reply
  72. Andrea says

    March 26, 2019 at 1:51 PM

    Delicious!!

    Reply
  73. Sarah says

    March 26, 2019 at 11:50 PM

    So good!!

    Reply
  74. Jodi says

    July 18, 2019 at 3:55 PM

    The best muffin I have ever tasted…hands down. Thank you so much for sharing the recipe.

    Reply
    • Lindsay says

      July 19, 2019 at 10:47 AM

      so glad you liked them!

      Reply
  75. Kathleen Pedersen says

    September 23, 2019 at 2:01 PM

    My four year old great grandkids love these. I have made them numerous times and they can’t wait to gobble them up. And they’re getting their veggies without knowing it. Great recipe!

    Reply
  76. karen belcourt says

    March 31, 2020 at 7:36 PM

    This is by far the best zucchini muffin recipe I have ever made. Made 2 dozen and they were gone in two days. Cant wait to try other recipes from you

    Reply
    • Lindsay says

      April 3, 2020 at 6:46 PM

      ah yay!!! so glad to hear it!

      Reply
  77. Trish says

    May 5, 2020 at 10:18 PM

    Just taking the time to send you a BIG !! THANK YOU!! Sooo moist and Delish !!! Will be making them again and again

    Reply
  78. DebS says

    July 30, 2020 at 12:03 PM

    I have made this recipe both with and without squeezing the water from the fruit and vegetables. I prefer them made without squeezing. That little bit of extra moisture makes for a muffin that is less dry and keeps quite well. It is really delicious either way, though. Thanks!

    Reply
  79. Kate W says

    September 15, 2020 at 1:28 PM

    These are so delicious and perfect for a rainy day like today! They are wonderful with coffee and perfect for fall! Thank you for another wonderful recipe!

    Reply
  80. Eileen says

    May 7, 2021 at 8:01 PM

    Love that this recipe has veggies and can’t wait to try it.
    Can I omit the honey and sugar, it’s for my 9m old little?

    Thanks

    Reply
    • Lindsay says

      May 10, 2021 at 6:34 AM

      yes you can sub mashed banana or babyfood prunes for sweetness

      Reply
      • Eileen says

        May 12, 2021 at 5:35 PM

        I made it without the sugar and added a banana and my little one loved it. It wasn’t too sweet and nice and soft for his gums to nom on.

        Thanks for your recipe ❤️

        Reply
  81. Kirsten says

    September 28, 2021 at 12:10 PM

    Mmmm another delicious muffin recipe from you! I subbed avocado oil for the butter to keep these dairy free and baked them as mini muffins for 13 minutes. Such a great way to use up some late summer produce! Thank you! I am on a winning streak with your recipes lately!

    Reply
  82. Amy says

    October 11, 2021 at 12:54 PM

    So yummy! First I tried making these in using a food processor. They came out a bit dry. I tried a second time mixing by hand in a bowl, and they were moist and wonderful!

    Reply
  83. Muffin Baker says

    January 23, 2025 at 9:21 AM

    These came out amazing! I did tweak it a little but they were delicious. Thanks so much for the recipe! I used 1/4 cup of Truvia and 1/4 cup brown sugar, I didn’t squeeze juice out of the carrot and apple and so omitted the applesauce (one less ingredient to buy), and I used half oat flour and half white because I didn’t have whole wheat. Also, just for some crunch, I sprinkled crushed pecans on top before baking them. Delicious! Just a note, I also sprayed the paper muffin liners with spray butter so they wouldn’t stick.

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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