Introduction: Apple Carrot Zucchini Muffins

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These are fantastic, healthy muffins, perfect for snacking on the go. Loaded with fiber, protein and good fats, this will be your go-to recipe for ensuring everyone's nutrition needs are met.


  • Steel cut oats
  • coconut oil
  • medium zucchini
  • medium carrot
  • green apple
  • whole wheat flour
  • baking powder
  • baking soda
  • ground cinnamon
  • nutmeg
  • salt
  • eggs
  • honey
  • whole fat greek yogurt
  • vanilla extract
  • roasted salted pepitas
  • bowls
  • whisk
  • spatula
  • cups, teaspoon set
  • box grater
  • zester(if using whole nutmeg)
  • muffin pan
  • wire rack
  • small saucepan

Step 1: Prep Oats, Veggies and Apple

Add 3/4 cup of steel cuts oats to 1 1/4 cup of water into a small saucepan.

Cook until water has soaked into oats, about 10 minutes.

While that cooks, grate zucchini and carrot.

Place onto and cover with paper towels, to absorb excess moisture.

Dice one green apple

Step 2: Combine Dry Ingredients

Into a large mixing bowl add:

1 1/2 cups of whole wheat flour

1 1/2 teaspoons of baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/3 of a whole nutmeg

1/4 teaspoon and pinch of salt

Combine thoroughly with whisk

Step 3: Oil and Preheat

When oats are done, turn off heat and add 1/4 cup of coconut oil into saucepan.

Fold into middle, to liquify oil.

Preheat oven to 350

Oil muffin tin with coconut oil

Step 4: Mix Wet Ingredients and Combine Everything

Into a medium bowl add:

3 eggs

1/3 cup of honey

1/2 cup of yogurt

Whisk thoroughly, and add 2 teaspoons of vanilla extract. Whisk.

Now add saucepan ot oats, veggies and apple, and wet mixture into the large bowl containing the flour mixture.

Using a spatula fold everything together until just combined, about 16 folds.

Step 5: Fill, Bake, Cool and Enjoy!

Fill the dozen compartments evenly.

They should be heaping full.

Sprinkle seeds on top, about 8-10 each. The salty crunch topping really complements the muffin ingredients.

Place in center of oven. I baked for 28 minutes in my oven, and it was perfect.
Note: the second time I made these they needed almost 40 minutes! I will update again when I make them next week again, and see what they need.

When timer is up, remove immediately and place pan on cooling rack for five minutes.

Remove muffins and place on cooling rack.

After 5 minutes they are ready to devour,

Can leave out for a day or two, or transfer to fridge.

(Don't cover with just saran wrap, as that will soften the seeds and diminish the salt effect.)

You won't regret making these, they really are fantastic muffins!