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Healthy Carrot Zucchini Muffins

This healthy breakfast-style muffin is full of fruit & vegetable goodness, fibre and warming spice flavours. 


As with all Botanical Kitchen’s baked goods, sugar content is low, so if you need a little extra sweetness, add more or spread a little raw honey on the muffin when you eat it; yum!


Make Egg-free and Vegan using chia | flax eggs + adding 1/4 cup apple sauce to add moisture to the muffins.

  • Servesmakes 12 muffins
  • Cooks in 20-25mins
  • Prep time 15 mins
  • Energy Boost

    Energy Boosting healthy snacks, bites and drinks recipes & inspiration. Sweet & savoury snacks energy-boosting to help you achieve your health care goals

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Low fat

    Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.


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  • 1 banana - mashed ½ cup
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 2 eggs or chia | flax eggs*
  • 4 tbsp maple syrup** - ¼ cup
  • 3 tbsp olive oil
  • 2 teaspoons vanilla


  • 2 cups Oat Flour - DIY**
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda = bicarbonate
  • 2 teaspoons gnd cinnamon
  • 2 teaspoons spice mix; cake | pumpkin
  • ¼ teaspoon fine salt
  • ½ -1 cup nuts | seeds* - optional


Healthy Carrot Zucchini Muffins




LINE muffin tin with muffin papers or grease tray


WET ingredients mash banana then whisk in olive oil, maple syrup, vanilla and eggs | vegan eggs creating a light batter.  STIR in grated carrot and zucchini, mix well.


ADD DRY ingredients, stir until just combined into a thicker batter.  FOLD in seeds/nuts if using


SPOON batter into lined muffin tin filling ¾ full.  GARNISH tops with 2tbsp oats, seeds, nuts – optional


BAKE 20-25mins until cooked = when top springs back or inserted skewer comes out clean.


COOL on a wire cooling rack; STORE in an airtight container.

Tips + Suggestions

** DIY HOMEMADE OAT FLOUR; in a blender or food processor, blitz 2 cups rolled oats until it forms a fine (not coarse) “flour” consistency.


*VEGAN Eggs = chia seeds or ground flaxseed 2tbsp + 6 tbsp water; mix and rest 5mins to form a “gel”.


**MAKING VEGAN ADD 1/4cup apple sauce to add moisture + 1/2 teaspoon extra baking powder.


*ADD NUTS & SEEDS –  I like pumpkin seeds or walnuts in this recipe, roughly chopped

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