Carrot and Zucchini Muffins with Nut Crumble Topping

Danielle Allen

Carrot and Zucchini Muffins with Nut Crumble Topping

Blueberries, bananas and strawberries. This is what a typical list of muffin flavors usually looks like. While the fruits’ reputation as a delicious filling is well-deserved, they’re not your only option for healthy baking. Instead of sautéing or roasting your veggies, why not toss them into your next batch of muffins? Of course, not all vegetables will work well in this type of recipe, but the ones that do really shine. For example, adding carrots to your baked goods is a fantastic way to put a healthy spin on your favorite food. These bright orange veggies not only benefit your eyes, they’re also a valuable tool in the fight against colon cancer. According to a recent study, carrots could lower your chances of developing the disease by as much as 24 percent. Eating carrots regularly could also lower your risk for other cancers, including cancer of the lungs, stomach, cervix and uterus. This is all thanks to a nutrient called beta-carotene, which gives carrots their color and cancer-fighting abilities.

While carrots may be good for you, that doesn’t mean cooking with them has to be boring or void of flavor. These carrot and zucchini muffins are both healthy and satisfying. The carrots and zucchini pair nicely with the typical muffin ingredients, while the nut crumble adds an enjoyable crunch and a little sweetness. This recipe is proof that there’s enough room in your muffins for fruits-- and veggies.



  • 1 3/4 cups of white whole wheat flour
  • 2/3 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1 cup of shredded carrots
  • 1 cup of shredded zucchini
  • 1 egg
  • 6 ounces of plain non-fat Greek yogurt
  • 1/2 cup of unsweetened applesauce
  • 2 tablespoons of canola oil

Nut topping (Optional)

  • 1/4 cup of brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/3 cup of chopped walnuts


  1. Preheat oven at 350 degrees and line muffin tin with paper liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a separate bowl, combine carrots, zucchini, egg, yogurt, applesauce and canola oil.
  4. Next, pour wet mixture into dry ingredients and stir.
  5. Fill paper liners 2/3 full.
  6. In a small bowl combine 1/4 cup of sugar, 1/2 teaspoon of cinnamon and 1/3 cup of walnuts for the nut crumble. Sprinkle over the top of each muffin. 
  7. Bake 30 to 35 minutes or until toothpick comes out clean. Let muffins cool for five minutes in pan, then move them to a wire rack to cool completely.  

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