Healthy Carrot Zucchini Muffins

 
Since my parents host a small party for the Super Bowl nearly every year, I flew into town the Friday before so I could attend and catch up with some of our family friends that I hadn’t seen in a couple of years. But before my family and I headed to bed on the evening I arrived, I convinced them to go to our favorite brunch spot on Saturday morning — just not too early in the day so everyone could still sleep in!  

So the following day, we drove to that particular restaurant a little under an hour away, yet when we arrived, we were surprised to find it twice as busy as normal, even in the very late morning. Thankfully, we only waited a few minutes for a table, and less than ten seconds after the hostess set menus down in front of us, we already knew what we wanted to eat.

My brother ordered a cheesy homestyle hash brown dish; Dad asked for a combination of chicken apple sausage, homestyle hash browns, and eggs over medium; and Mom and I opted for plates of steamed veggies with the same homestyle hash browns and a side of protein (scrambled eggs for her, grilled chicken for me). All fairly healthy choices, until…
 

 
Three of us ordered towering slices of supremely moist and tender blueberry coffee cake topped with a thick layer of cinnamon streusel. And two people asked for extra butter to slather all over the hot breakfast cake so it’d melt into all of the nooks and crannies for an extra rich and indulgent treat.

I left my slice untouched and boxed it up to take home and savor for dessert that evening, so I focused on enjoying the healthy plate in front of me at the restaurant instead. I finished all of my chicken and steamed veggies, and when I noticed Mom left half of her veggies untouched, she offered to let me bring them home too.

I happily agreed, so for dinner that evening, I polished off another round of the colorful steamed vegetables, along with some of the leftover potatoes, before diving into my blueberry coffee cake. With a wide variety of produce, everything from carrots and zucchini to cauliflower and purple cabbage, those steamed veggies really hit the spot!
 

 
When I flew home the day after the Super Bowl, I was still thinking about those delicious and healthy vegetables… So I chose two of my favorites from that wholesome brunch plate to make these healthy carrot zucchini muffins!

These wholesome muffins are supremely moist and tender with a cozy blend of spices permeating throughout every bite, and they’re packed with fresh carrots and zucchini. They’re also just as irresistible as that restaurant’s blueberry coffee cake… And healthier too!

Although I’m guessing my parents still might want their muffins warm with extra butter… 😉
 

KEY INGREDIENTS TO MAKE HEALTHY CARROT ZUCCHINI MUFFINS

Let’s go over what you’ll need to make these healthy carrot zucchini muffins! Since you probably have staples like baking powder, vanilla, and salt in your kitchen already, we’ll focus on the more interesting ingredients.

Flour. To make these wholesome muffins, I opted for white whole wheat flour. Yes, this ingredient actually exists — and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!

Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits, like extra fiber and micronutrients, but white whole wheat flour has a lighter taste and texture… And that lets the warm spice flavor and moist texture of your healthy carrot zucchini muffins truly shine!

Tip: If you’d like to make your healthy carrot zucchini muffins gluten-free, then see the Notes section of the recipe. I’ve included how to do so there!

Spices. Like I mentioned earlier, you’ll use a blend of spices. Those are cinnamon, allspice, and nutmeg. The cinnamon provides that warm, familiar flavor, while the allspice and nutmeg add an extra layer of coziness. I highly recommend using all three!

Tip: Saigon cinnamon is currently my favorite cinnamon! It tastes a bit stronger, richer, and sweetener than regular cinnamon. Many stores have started carrying it, but I typically buy mine online here. It’s really affordable — and basically the only kind I now use in my baking!

Hint: Allspice is a single spice! It earned its name because it tastes like a combination of multiple spices — aka all the spices — such as cinnamon, nutmeg, and cloves. I love the cozy flavor it adds to baked treats, and it’s my secret ingredient in my candied pecans recipe too!
 

 
Unsalted butter or coconut oil. Unlike many traditional muffin recipes that call for ¼ cup (or more!) of oil or butter to keep them moist, this recipe only requires ½ tablespoon. Yes, that’s it! That really helps keep your healthy carrot zucchini muffins low calorie and low fat.

Greek yogurt. Then the rest of their soft and tender texture comes from one of my favorite ingredients: Greek yogurt! Greek yogurt adds the same moisture to the batter as extra butter or oil but for a fraction of the calories. It also gives your healthy carrot zucchini muffins a protein boost!

Egg whites. The white contains the majority of an egg’s protein. That protein helps your homemade muffins stand nice and tall, just like bakery-style ones. Without both egg whites, they’d collapse some while cooling and turn out denser, so use the full amount for the best muffin texture!

Bonus: The egg whites also give your healthy carrot zucchini muffins another protein boost!
 

 
Secret ingredient. It may sound a little strange, but the secret ingredient in these muffins is something you probably keep in your pantry but might not bake with very often. Any guesses?

That’s right. It’s…

Distilled white vinegar! The vinegar (an acid) reacts with the baking soda (a base) to produce air bubbles. That reaction and those air bubbles make your muffins rise better, and it also gives them a more tender texture.

And I promise you can’t detect any vinegar flavor once they’ve come out of the oven. You’ll just taste sweet and cozy spices in your healthy carrot zucchini muffins!

Sweetener. Instead of refined granulated sugar, you’ll sweeten your muffins with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You just need 2 ½ teaspoons to sweeten all 12 muffins!

This is the one I buy because I love its flavor and don’t notice any strange aftertaste like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine too!)

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best flavor and texture, I highly recommend using the same one that I do!
 

 
Carrots. Time to add the vegetables! First come freshly grated carrots. I know it’s really tempting to buy pre-shredded ones at the store as a shortcut, but I highly recommend against that. Those pre-shredded carrots (also called “matchstick” carrots) are much thicker and drier than freshly grated carrots, so your muffins won’t bake properly or have as moist of a texture if you substitute them.

Zucchini. Next comes freshly grated zucchini. Yes, freshly grated again here too! It often has a better flavor and moister texture than the pre-grated or spiralized zucchini that grocery stores sell, so your muffins will taste better and turn out softer if you take the time to grate your own.
 

HOW TO MAKE HEALTHY CARROT ZUCCHINI MUFFINS

Let’s cover how to make the best healthy carrot zucchini muffins! As I promised earlier, this recipe is easy and straightforward. I also have some tips to share, starting with…

Measure correctly. Maybe you’re tired of me sounding like a broken record… Or maybe this is the first time you’ve heard me say this? Either way, it’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out the batter and make your muffins bland and crumbly. Yet if you take the time to properly measure it, your healthy carrot zucchini muffins will turn out beautifully soft and moist!

Dry the zucchini. Before adding the zucchini to your muffin batter, you must thoroughly pat the zucchini dry. This is a critical step! The zucchini contains a lot more water than the carrots. If you don’t pat it dry first, the zucchini releases that water into the batter while your muffins bake… Which causes your muffins to turn out underdone and collapse while cooling. Not good.

However, it only takes an extra minute or two to pat your zucchini dry! Just put a double thick layer of paper towels on a cutting board, spread your zucchini out on top, and firmly press down with a second double thicker layer of paper towels until both the top and bottom layers are completely soaked through.
 

 
Alternating additions. This is a common technique for making cake batter, but I also like to use it for muffins! “Alternating additions” is a shorthand way of saying…

Sprinkle some of the flour mixture into the second bowl. Stir it in. Add a splash of milk. Stir it in. Alternate back to a bit more of the flour mixture. Stir it in… And keep going until you run out of flour and milk.

Two words versus an entire paragraph — I know which one I prefer! 😉

Also, do this by hand! Leave your stand mixer and hand-held mixer on the shelf. Those tend to overmix low fat batters (like this one!), which yields a tough, dense, gummy, or rubbery texture. Instead, gently mix by hand for the best soft and tender muffins.

Prep the muffin pan. If you’d like to use foil or paper liners like I did in these photos, keep this in mind… Low fat muffin batters (like this one!) often stick to those liners like superglue. My solution? Coat them with cooking spray! That helps them peel away much more easily. (This trick works really well for healthy cupcake recipes too!)

Bake. It’s time! Slide that muffin pan into the oven. Your muffins are done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with some crumbs attached.
 

 
Time to enjoy your delicious baked goodies! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy carrot zucchini muffins!

Healthy Carrot Zucchini Muffins

© Amy's Healthy Baking

Yields: 12 muffins

These muffins are supremely moist and tender with lots of warm spices and cozy flavors from the carrots and zucchini! They taste incredible when served hot, at room temperature, or even chilled. (But my parents would probably tell you that they prefer their muffins warm, split in half, and with a little bit of butter melting into each half!) Leftover muffins will keep for at least 4 days if stored in an airtight container in the refrigerator, and they also freeze well!

5 from 3 votes

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Ingredients 

• 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• 2 ½ tsp liquid stevia
• ½ cup (120g) plain nonfat Greek yogurt
• 2 tbsp (30mL) distilled white vinegar
• ¾ cup + 2 tbsp (210mL) nonfat milk, divided
• 1 cups (107g) freshly grated carrots (about 2 medium, peeled first!)
• 1 cup (107g) freshly grated zucchini, thoroughly patted dry (see Notes!)

Instructions

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and 2 tablespoons of milk. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots and zucchini.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 26-29 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean (or with a few crumbs attached). Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much will make your muffins turn out bland and dry.

 

IMPORTANT CARROTS NOTE – READ BEFORE BEGINNING: Do not substitute store-bought pre-shredded carrots! (They're also called "matchstick" carrots.) They’re too thick and dry, and they don’t soften properly while baking.

 

IMPORTANT ZUCCHINI NOTES – READ BEFORE BEGINNING: Measure the zucchini before patting it dry. You must thoroughly pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.

 

Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will cause your muffins to collapse while cooling.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough muffins. Use a whisk where instructed, and use a fork for everything else.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

 

SPICES NOTES: This is my favorite kind of cinnamon! It has a stronger, richer, and sweeter flavor than regular cinnamon. (I buy it online here!) Allspice is a single spice, not a blend. It and the nutmeg add richness and a lovely background warmth. I highly recommend using all three!

 

EGG WHITE NOTES + ALTERNATIVE: The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling.

 

If you prefer to use whole eggs, then substitute 2 large eggs AND reduce the milk by 1 tablespoon (15mL) to compensate for the added volume from the yolks.

 

STEVIA NOTES + ALTERNATIVES: For sweeter muffins, increase the liquid stevia by an additional ¼ to ½ teaspoon.

 

Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)

 

However, if you really prefer to omit the liquid stevia from the muffins, substitute 1 cup (192g) granulated sugar, brown sugar, or coconut sugar AND reduce the milk to ¼ cup + 2 tablespoons (90mL). You may also substitute ¾ cup + 2 tablespoons (210mL) pure maple syrup, honey, or agave AND omit the milk instead. The baking time may vary slightly with either of those substitutions as well.

 

VINEGAR NOTES + ALTERNATIVE: The vinegar reacts with the baking soda to help the muffins rise and create a more tender texture. Don’t skip it! (I promise you can’t taste it in the fully baked muffins!)

 

If you don’t have or can’t find distilled white vinegar, try to find another vinegar with a similar pH level of around 2.5 to maintain the same texture. Lemon juice has a pH level around 2-3, so it should also work.

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

GLUTEN-FREE OPTION: For the gluten-free flour, use the following: 1 ¼ cups (150g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.

 

HOW TO STORE: Store the fully cooled muffins in an airtight container in the refrigerator. They should keep for at least 4 days (if not closer to a week!). I highly recommend reheating refrigerated muffins before eating them. I pop them in the microwave on 30% power until they're warmed all the way through. They almost taste freshly baked like that!

 

FREEZING TIPS: Peel off the paper liners before freezing. (It’s harder to peel them off after thawing or reheating the muffins!) I like to thaw individual muffins in the microwave on 50% power until they’re warmed all the way through. They almost taste freshly baked like that!

 

{gluten-free, clean eating, low fat, low sugar}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Carrot Zucchini Oatmeal Snack Cake
♡  The Ultimate Healthy Zucchini Muffins
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♡  Healthy Lemon Zucchini Muffins
♡  Healthy Morning Glory Zucchini Bread
♡  Healthy Carrot Cake Breakfast Quick Bread
♡  …and the rest of Amy’s healthy muffin recipes and healthy breakfast recipes!