Moist and delicious zucchini carrot raisin muffins are full of healthful ingredients and are perfect for breakfast or snacking. Try this easy muffin recipe today and have a delicious treat for the week.
It’s always good to have a tasty muffin on hand for snacking or a quick grab-and-go breakfast. And, if it’s full of healthy ingredients, it’s even better.
Why this recipe works
This Zucchini Carrot Raisin Muffin is far from your usual boring muffin recipe. The grated zucchini and carrots in this muffin make it super moist and give you a dose of veggies for your day.
This simple muffin recipe comes together fast and is a great way to use up that extra carrot and zucchini you have on hand. Plus, it’s sweetened with raisins and cinnamon, making it super kid-friendly too!
Give this muffin a try and it’s sure to be your new favorite morning treat. Read on for detailed instructions as well as how to make this muffin gluten-free.
This recipe uses regular muffin ingredients like flour, egg, sugar, and baking soda. What makes this extra special is the additional veggies added.
The three ingredients that truly make this muffin special are:
- grated zucchini
- grated carrot
The zucchini and carrot make the muffin extra moist. And the raisins add a nice sweet touch with a delicious texture.
How to make zucchini carrot raisin muffins
This quick and delicious muffin comes together quick and is a great way to use up your leftover veggies! Follow along and give these muffins a try.
For this recipe, you will need a standard 12-cup muffin tin. You can either line the pan with cupcake liners or just spray with nonstick cooking spray.
Whisk together the flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the sugar, eggs, oil, and applesauce. Pour the flour mixture into the wet ingredients.
Use a spoon to stir together the wet and dry ingredients until just combined.
Then add in a grated zucchini and carrot and fold into batter. The exact measurement of the carrot and zucchini isn’t important here. Fold in the raisins and mix until just combined.
Lastly, scoop the batter into the prepared muffins tins. I like to use my muffin scoop whenever I make muffins. It makes the process so much easier and ensures that I have equal batter in all of my muffin tins.
Place the muffins in a preheated oven on the center rack. Bake for about 22-25 minutes or until a toothpick inserted in the muffins comes out clean.
Let the muffins sit in the tin for about 5 minutes, then transfer to a cooling rack. Enjoy your muffin warm or cool completely before refrigerating and saving for later.
Recipe FAQs and Tips
- This recipe can easily be made gluten-free by substituting gluten-free flour (see question below).
- No need to squeeze out the moisture from the zucchini before adding it to the batter.
- Let the muffins cool completely before refrigerating in an airtight container.
To store muffins for later, first be sure to completely cool the muffins. Then place in an airtight storage container, even a ziplock back would work here. The muffins will keep for about a week in the refrigerator, two months in the freezer, or three days at room temperature.
Gluten-free baking is simple now that there are so many gluten-free flours available. For this muffin, I recommend using a cup-for-cup gluten free flour blend that contains xanthan gum so that the muffins rise properly. My favorite gluten-free flour brand is the King Arthur Measure for Measure flour. Note, that when you are baking muffins with gluten-free flour, the muffin will be slightly lighter in color. To ensure the muffin is cooked, simply check with a toothpick for doneness.
More make-ahead breakfast recipes
Just because you’re rushing out the door in the morning, doesn’t mean you can’t have a delicious breakfast… that is if you plan ahead. Check out my favorite make-ahead breakfast recipes that are great to grab and go anytime:
And, if you love zucchini cakes, don’t miss this Zucchini Ricotta Bundt Cake – it’s perfect to make ahead and stays moist for days. Just grab a slice and go!
Hope you love these Zucchini Carrot Raisin Muffins! Be sure to give them a try and comment below. Enjoy!
Zucchini Carrot Raisin Muffins
- 12 cup muffin tin
- 2 cups all purpose flour*
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup apple sauce
- ⅓ cup canola or vegetable oil
- 2 large eggs
- 1 medium zucchini, grated (about a cup)
- 1 medium carrot, grated
- ¾ cup raisins
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with non stick cooking spray; set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
- In a large bowl, mix together the sugar, applesauce, oil, and eggs until well combined. Add in the flour mixture and stir until combined.
- Fold in the grated zucchini, carrots, and raisins. Use a muffin scoop or spoon to scoop batter into prepared muffin tin.
- Bake on center rack in preheated oven for 22-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Let the muffins cool in pan for 5 minutes before removing to cooling rack to cool completely.