Zucchini Carrot Apple Muffins

These light and fluffy muffins are oh-so-moist, not full of sugar, and straight up goodness!  This recipe will make approximately 12-15 muffins.



Part 1

  • 4 tablespoons melted butter
  • 1/4 cup maple syrup and 1/4 cup honey (or 1/2 cup sugar)
  • 1/4 cup applesauce
  • 2 large eggs
  • 1 tsp vanilla

Part 2

  • 3/4 cup shredded zucchini
  • 1/2 cup shredded apple
  • 1/2 cup shredded carrot

Part 3

  • 1-1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon


  1. Preheat oven to 375ºF.
  2. Using a grater or food processor, grate the apple, carrot and zucchini.  Try to remove the excess water by wrapping and squeezing in a towel or napkin.
  3. Mix the ingredients from Part 1 in a large bowl and stir until well combined.  Add the ingredients from Part 2.
  4. Add remaining ingredients from Part 3 and stir until just mixed. The batter will be very thick.
  5. Scoop into greased or lined muffin tins using a 1/4 cup measuring cup per muffin.
  6. Bake for 20-25 minutes or until centre is cooked through (a toothpick inserted into center will come out clean)