Carrot & Zucchini Muffins

These Carrot & Zucchini Muffins are one of those simple recipes that make the week feel a little easier 🤍

Perfect for lunchboxes, slow mornings, afternoon snacks, or using up extra veggies in the fridge — they’re soft, wholesome, naturally sweet, and easy to make with simple pantry staples.

We especially love recipes like this during the cooler months when everyone’s looking for comforting, nourishing food that still feels light and fresh. 

Ingredients

• 2 carrots, grated

• 1 zucchini, grated

• 2 eggs

• 1/3 cup maple syrup or honey

• 1/3 cup olive oil or melted coconut oil

• 1 tsp vanilla extract

• 1 1/2 cups self-raising flour

• 1 tsp cinnamon

• Optional: walnuts, pecans, or choc chips

Method

1. Preheat oven to 180°C and line a muffin tray.

2. Grate carrot and zucchini, then gently squeeze excess moisture from the zucchini.

3. In a bowl, whisk together eggs, maple syrup, oil, and vanilla.

4. Stir through carrot and zucchini.

5. Add flour and cinnamon, mixing until just combined.

6. Fold through optional extras if using.

7. Spoon into muffin tray and bake for 20–25 minutes, or until golden.

Best enjoyed warm with butter and a cup of tea ☕️

This recipe was adapted from the Kyra Corrigan at Honest to Goodness