Best 2 Tropical Zucchini Carrot Muffins Recipes

Indulge in the tropical paradise of flavors with these delectable Zucchini Carrot Muffins, a delightful fusion of summer's bounty and exotic vibes. These muffins are not your ordinary breakfast treats; they are an explosion of taste and texture that will transport your senses to a tropical haven.

The combination of grated zucchini and carrot provides a moist and tender crumb, while the medley of pineapple, coconut, and orange zest adds a burst of tropical sweetness and aroma. The muffins are studded with plump raisins, offering chewy pockets of fruity goodness. Each bite is a harmonious blend of flavors and textures, leaving you craving more.

Whether you're looking for a vibrant breakfast option, a delightful snack, or a sweet treat to brighten up your day, these Tropical Zucchini Carrot Muffins are sure to hit the spot. With their vibrant appearance and irresistible taste, they're perfect for any occasion. So, let's embark on a culinary journey to the tropics and whip up these delectable muffins with the recipe provided in this article.

Let's cook with our recipes!

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Easy, healthy Zucchini Carrot Muffins made with oatmeal, honey and yogurt. Supremely moist, lightly spiced and delicious for healthy breakfasts and snacks!

Provided by Erin Clarke / Well Plated

Categories Breakfast Snack

Time 37m

Number Of Ingredients 15

Ingredients

1/2 cup raw walnut or pecan halves or ¼ cup dried fruit (such as golden raisins or cranberries)
3/4 cup grated zucchini (1 small zucchini will be more than enough; no need to peel it first)
1 1/4 cups white whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3/4 cup grated carrot (about 1 large carrot)
2 large eggs (at room temperature)
1/2 cup plain nonfat Greek yogurt (at room temperature)
1/3 cup honey or pure maple syrup
1/4 cup canola oil or light olive oil
2 teaspoons pure vanilla extract

Steps:

Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
Place the zucchini on a stack of paper towels. Pat dry and set aside.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the grated carrot and zucchini. Fold gently to combine.
In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
Fold in the nuts or any other mix-ins.
Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 (of 10), Calories 234 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Fiber 3 g, Sugar 11 g

Tips:

For a sweeter muffin, use ripe bananas or add a tablespoon of honey or maple syrup to the batter.
If you don't have zucchini or carrot, you can substitute with other vegetables like grated sweet potato or pumpkin.
To make the muffins gluten-free, use gluten-free flour.
For a vegan version, use flax eggs instead of regular eggs.
To make mini muffins, fill the muffin cups only halfway and bake for 15-20 minutes.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

These tropical zucchini carrot muffins are a delicious and healthy way to start your day. They're packed with nutritious ingredients like zucchini, carrot, banana, and oats, and they're naturally sweetened with honey or maple syrup. These muffins are also easy to make and can be customized to your liking. So next time you're looking for a quick and healthy breakfast or snack, give these tropical zucchini carrot muffins a try!