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    Home » Breads

    Whole Wheat Zucchini Carrot Muffins Recipe

    Published: Aug 20, 2015 · Modified: May 26, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 15 Comments

    103Shares
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    Not only are these healthy muffins great for breakfasts and snacks, but they freeze well. Stock up for last-minute breakfasts!
    Whole Wheat Zucchini Carrot Muffins...Perfect for breakfast or snacking! 137 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #healthy

    Whole Wheat Zucchini Carrot Muffins...Perfect for breakfast or snacking! 137 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #healthy

    It finally happened. As of today, I have two middle-schoolers. Going to school in Vancouver, I never had to experience middle school because elementary school included kindergarten through grade 7, and then we moved straight into five years of high school. Middle school seems to be this "in limbo" time when everyone starts to sweat, emotions swing from happy to frustrated within mere minutes and parents suddenly seem to know nothing (according to the middle schoolers, at least).

    So far (knocking on every piece of wood in the house as I write this), the experience has been relatively smooth for our family, and now we're hoping that the eldest middle-schooler can help the newly anointed sixth-grader to navigate his way through the first year with minimum damage and maximum self-satisfaction.

    Finger and toes crossed, and wine at the ready. For the parents, not the boys.

    FirstDaySchool2015MT

    I am a firm believer in starting the day with a healthy breakfast, knowing from personal experience that the ol' neurons don't seem to fire properly without some fuel. The boys get up in time to fix breakfast (yes, truth be told, they prefer to do their own cooking in the morning). Cereal, yogurt parfaits, omelets, scrambled eggs, breakfast burritos - every morning is a little different, but I always insist on whole grains, a dose of protein and some fruit or vegetables.

    Whole Wheat Zucchini Carrot Muffins...Perfect for breakfast or snacking! 137 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #healthy

    Whole wheat muffins are a great option for breakfast, particularly if you're more of a grab-and-go kind of family (believe me, I get how those mornings can go!). For my boys, muffins are usually paired with some fresh fruit and yogurt because the I find that the amount of protein in muffins isn't typically enough to keep them full until lunchtime.

    These particular muffins are a great way to work in a dose of vegetables first thing in the morning, as they're chockfull of grated zucchini and carrots. If you have nut allergies or aversions in the house, these will taste just as good without the pecans.

    Whole Wheat Zucchini Carrot Muffins...Perfect for breakfast or snacking! 137 calories and 4 Weight Watchers PP | cookincanuck.com #recipe #healthy

    If the muffins aren't going to be eaten within a few days, cool completely, then pack them in a single layer in a resealable freezer bag, and freeze them for another morning. It just takes a couple of minutes to defrost them in the microwave.

    Other quick & healthy breakfast recipes:

    Healthy Breakfast Recipes | cookincanuck.com
    Cookin' Canuck's On-the-Go Egg Breakfast Pita Sandwich
    Cookin' Canuck's Healthy Yogurt Breakfast Parfait with Blueberries & Granola
    Two Peas and Their Pod's Baked Peanut Butter Apple Oatmeal
    Bam's Kitchen's Toasted Almond & Date Larabars
    Pretty Polymath's Power Sunrise Smoothie

    Whole Wheat Zucchini Carrot Muffins Recipe

    Not only are these healthy zucchini carrot muffins great for breakfasts and snacks, but they freeze well. Stock up for last-minute breakfasts!
    5 from 1 vote
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    Course: Bread, Breakfast
    Cuisine: American
    Keyword: Whole Wheat Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 Muffins
    Calories: 141kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 ½ cups whole wheat pastry flour
    • 1 ¼ teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsweetened applesauce
    • ½ cup plain nonfat Greek yogurt
    • ½ cup lightly packed brown sugar
    • 1 egg
    • ¾ cup grated zucchini
    • ¾ cup grated carrot
    • ⅓ cup + 3 tablespoons chopped pecans divided
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
    • In a large bowl, whisk together the whole wheat pastry flour, cinnamon, baking soda and salt.
    • In a medium bowl, stir together the applesauce, Greek yogurt, brown sugar and egg.
    • Add the applesauce mixture to the flour mixture and stir well to combine.
    • Stir in the grated zucchini and carrot, and ⅓ cup chopped pecans.
    • Divide the batter evenly between the muffin cups (about ¼ cup each).
    • Bake for 7 minutes. Place the remaining 3 tablespoons pecan pieces on top of the muffins. Bake until a toothpick inserted in the center of the muffins comes out clean, and additional 7 to 9 minutes.
    • Remove the muffins from the pan and allow to cool. Serve immediately or store in an airtight container.

    Notes

    Weight Watchers Points: 4 (Points+), 2 (Old Points)

    Nutrition

    Serving: 1Muffin | Calories: 141kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 206mg | Potassium: 147mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.9mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    103Shares
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      Reader Interactions

      Comments

      1. Karen Hegy

        March 09, 2017 at 11:01 am

        What size are the muffins? Large, Medium, mini?

        Reply
        • Dara

          March 10, 2017 at 8:14 am

          Hi Karen, I used a regular sized muffin pan and the cooked muffins rise to just above the side of the pan (see final photo in this post). I hope you enjoy them!

          Reply
      2. Ellen

        September 03, 2015 at 3:45 pm

        I made these muffins from the directions and believe they could use a more sugar as they are only slightly sweet. Otherwise, they are very good.

        Reply
      3. Renee - Kudos Kitchen

        August 22, 2015 at 7:02 am

        Your boys are adorable, Dara. They grow up so fast, don't they? Must be from eating all your healthy and delicious meals. These muffins are the perfect thing to grab and go on a busy school morning. They look so tender and moist!

        Reply
      4. Susan

        August 21, 2015 at 4:47 pm

        Some happy boys there, I would be too if I had these muffins in the morning! We had middle school as well and I really couldn't imagine being in a school with kindergarteners running around next to 7th graders. Such an age difference!

        Reply
      5. Martha @ A Family Feast

        August 21, 2015 at 8:57 am

        Your boys are so handsome! Love that you can freeze these muffins and then just grab and go on busy mornings!

        Reply
      6. Lana | Never Enough Thyme

        August 21, 2015 at 8:24 am

        I remember those middle school days so well! I'm very happy that your boys seem to be dealing with that transition in a positive way. And no wonder when they're getting great nutrition like these delicious muffins.

        Reply
      7. Angie

        August 21, 2015 at 7:45 am

        What a great way to get veggies in your kids in the morning! And your boys are so handsome! I love that they like to cook breakfast too! So sweet!

        Reply
      8. Dana @ Foodie Goes Healthy

        August 20, 2015 at 11:05 pm

        Can't wait to make these. I love that they are low fat and low sugar. I love to have healthy, homemade food waiting in the freezer too. Happy back to school, Dana

        Reply
      9. christine

        August 20, 2015 at 7:13 pm

        Oh wow, school started already? I thought we were early starting next week! I love that these freeze well. I'm not always on the ball for cooking early in the morning but I would make a batch of these and freeze and dole out as needed.

        Reply
      10. Paula-bell'alimento

        August 20, 2015 at 1:39 pm

        So perfect for back to school breakfast or lunches!

        Reply
      11. Lauren Kelly Nutrition

        August 20, 2015 at 1:02 pm

        Your boys are so cute! My boys don't start until Sept. 8! I agree, healthy breakfasts are so important! These muffins look fantastic!

        Reply
      12. naveen

        August 20, 2015 at 8:47 am

        well looks those muffins , she made those muffins healthy by putting carrot and zucchini
        good baking

        Bored wiki

        Reply
      13. Colleen (Souffle Bombay)

        August 20, 2015 at 8:32 am

        Look at those cuties! They are ready...WE are not, lol! Your muffins look to be a perfect lunchbox snack...a little piece of home & their mama while away in school 🙂

        Reply
      14. Robyn Stone | Add a Pinch

        August 20, 2015 at 7:15 am

        Those sweet faces on your boys!!! I hope they have a wonderful school year - I'm crossing my fingers and toes for the same for my "not so little" boy too!
        And oh - These muffins look delicious and so healthy too! Want one or three for breakfast! xo

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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