Apple Pie Spiced Carrot Zucchini Muffins
A wholesome cozy fall muffin recipe perfect for the whole family
Servings 12 Muffins
Ingredients
Dry:
- 1 cup whole wheat flour white whole wheat keeps it softer
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp apple pie spice or up to 2 ½ tsp for stronger flavor
Wet:
- 2 large eggs
- ½ cup maple syrup or honey
- ⅓ cup melted coconut oil or neutral oil
- ⅓ cup unsweetened applesauce
- 1 tsp vanilla extract
Mix-ins:
- 1 cup grated zucchini squeezed dry
- 1 cup grated carrot
- ½ cup grated apple squeezed dry
- Optional: ½ cup chopped walnuts pecans, or raisins
Optional Maple Glaze:
- ½ cup powdered sugar
- 1 –2 tbsp pure maple syrup
- ½ tsp cinnamon optional
- Tiny splash milk if needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-count muffin tin.
- In a medium bowl, whisk together all dry ingredients.
- In a large bowl, whisk together all wet ingredients until smooth.
- Fold grated zucchini, carrot, and apple into the wet mixture.
- Add dry ingredients to wet and stir gently until just combined (don’t overmix).
- Fold in nuts/raisins if using.
- Divide batter evenly into muffin cups (about ¾ full).
- Bake 20–23 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a rack.
- For glaze: whisk ingredients and drizzle over cooled muffins.
Notes
Tips:
- No need to peel the zucchini, the skin softens right in. If you’ve got picky eaters, peel zucchini and apple first to make the veggies “invisible.”
- White whole wheat flour keeps them soft while still wholesome.
- Freeze extras for up to 3 months; reheat in the microwave or oven for a quick breakfast or snack.