Select Page

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
  • 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.

  • High Fat

    High-Fat recipes have healthy whole food high-fat ingredients that are high in fat and calories to help with weight management and disease recovery.

  • 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.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.


adds to shopping list


  • 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 | applesauce
  • 2 tsp vanilla
  • 1 tsp vinegar - white | acv


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



Healthy Carrot Zucchini Muffins


PREHEAT OVEN 350F | 175C. LINE muffin tin with muffin papers or grease tray.


MIX DRY ingredients. If you make your oat flour in a blender, measure in the remaining dry ingredients once you have a fine flour.


WET INGREDIENTS in a bowl, mash banana, then whisk in olive oil | apple sauce, maple syrup, vanilla and eggs | vegan eggs, creating a light batter. Stir in grated carrot and zucchini and mix well.


ADD DRY ingredients to wet ingredients and 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 2 tbsp oats, seeds, nuts – optional.


BAKE 20 – 25 minutes until cooked = when the top springs back or the inserted skewer comes out clean.


COOL on a wire cooling rack. Store in an airtight container.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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 2 tbsp + 6 tbsp water; mix and rest 5 minutes to form a “gel”.


MAKING VEGAN: ADD ¼ cup apple sauce to add moisture.


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


WHY VINEGAR – Don’t skip the vinegar; it helps gluten-free baked goods rise by adding acidity to activate the baking powders.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

Cook with Confidence

Support your Health

Make healthy taste great

Chef's Table

Membership $12 / mth


Our Recipe Membership Plans

take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets


Whole Plant Life

Membership $9 / mth


Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Spiced Apple Tahini Teff Bread

Member Recipe

Spiced Chickpea Pancakes with Greens & Smokey Tahini

Member Recipe

Butternut Spiced Red Lentils with Tofu & Spinach

Member Recipe

Pumpkin Spiced Tahini Granola