Make Ahead

Zucchini Carrot Muffins

August 18, 2015
0 Ratings
Photo by Becca Firkser | Spices and Spatulas
Author Notes

Don’t be scared by the veggies in the title, cooked carrots are super sweet and zucchini has essentially no flavor alone, and when baked up with sugar and coconut oil and cinnamon it has no flavor at all! Some baked recipes that involve zucchini instruct one to squeeze all the water out of the veggies before adding them to the batter. Not the case here; the water helps loosen up the very thick batter and ultimately makes a more tender muffin. Also, don’t be afraid of garbanzo bean flour. It may seem weird to use a chickpea-based ingredient in a sweet breakfast/snack item, but it’s really just mild and creamy. And it’s full of protein- in fact, it has the same amount as almond flour, so it’s a really great alternative if you’re looking for an alternative to putting nuts in everything, as I’m currently attempting. I also used coconut sugar, which has the same ratio as regular sugar when swapping, but is infinitely better for the body. I felt like they were sweet enough with 1/4 cup of sugar (mostly because I love slathering jam on muffins, which obviously adds a lot of sweetness,) but you do what makes you happy. I also feel like 1/4 cup of cocoa nibs or chocolate chips would be extremely good thrown in here for good luck. —Rebecca Firkser

  • Makes 12-15 muffins
  • 1 1/2 cups garbanzo bean flour
  • 1/2 cup cup brown rice flour
  • 1/4-1/2 cups coconut sugar (depending on how sweet you like muffins)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup melted coconut oil (I like unrefined for the taste)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup finely shredded carrots
  • 1 cup finely shredded zucchini
  • 1/4 cup cup raisins or craisins (optional)
  • 1/2 cup chopped nuts (optional)
In This Recipe
  1. Preheat the oven to 350 degrees F. Grease a muffin tin with solid coconut oil or cooking spray. In a mixing bowl combine both flours, baking powder, sugar, salt, and spices.
  2. Make a well in the dry ingredients and add the melted coconut oil, eggs, and vanilla; stir to combine. The batter will be thick, resembling cookie dough. Add the shredded carrots and zucchini (and raisins/nuts if using) and combine.
  3. Fill the muffin tins halfway-3/4 of the way full and bake for 30-35 minutes, until the edges are golden. Devour with butter, honey, jam, date cream, yogurt, or au naturel!

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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. You can follow her on Instagram @rebeccafirkser.