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.
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.
If you love healthful muffins, be sure to try my Whole Wheat Banana Muffins and these Healthy Carrot Muffins with dates and raisins.
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.
Scoop and Bake
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.
How to Store muffins
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.
How to make gluten-free zucchini carrot raisin muffins
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:
Spinach and Feta Egg Cups are made in muffin tins and are tasty protein-filled breakfast or snack.
Freezer Breakfast Burritos with Turkey Sausage can be made ahead and heated up for a delicious and filling meal.
Zucchini Ricotta Bundt Cake is perfect to make ahead and stays moist for days. Just grab a slice and go!
Tropical Muffins with pineapple, banana, and coconut are a great upgrade to your morning muffin recipe.
Chocolate Coconut Energy Balls are perfect for making ahead. Makes a great after school snack too.
Hope you love these Zucchini Carrot Raisin Muffins! Be sure to give them a try and comment below. Enjoy!
Zucchini Carrot Raisin Muffins
Equipment
- 12 cup muffin tin
Ingredients
- 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
- 1 medium carrot, grated
- ¾ cup raisins
Instructions
- 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.
![flour, baking powder, cinnamon and salt in glass bowl with a whisk.]()
- In a large bowl, mix together the sugar, applesauce, oil, and eggs until well combined. Add in the flour mixture and stir until combined.
![wet and dry ingredients mixed together in a glass bowl with a wooden spoon.]()
- Fold in the grated zucchini, carrots, and raisins. Use a muffin scoop or spoon to scoop batter into prepared muffin tin.
![Zucchini Carrot Raisin muffin batter in a glass bowl.]()
- 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.
![Zucchini Carrot Raisin Muffins on a cooling rack.]()
Video
Notes
I love how easy these sound – they are so delicious and healthy! A great way to use zucchini and carrot.
This is definitely a healthy treat. Love to have it for my Kitty Party or a Tea Party too. Made with all the healthy ingredients.
So tasty and so healthy! I wouldn’t have thought to use all of these ingredients for muffins, but they look delicious! Can’t wait to give them a try.
We just tried it and it’s so good!! Everyone at my house enjoyed!
Sounds like a great flavor combo. I’m always looking for good, healthy muffin recipes.