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Zucchini Carrot Muffins

Packed with lovely flavors and lots of nutrients, these muffins are the perfect way to hide the vegetables your kids never want to eat.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Snacks
Cuisine: Vegetarian
Servings: 10
Author: The Awesome Green


  • 2 cups whole wheat flour
  • 1 cup unsweetened almond milk
  • 1 tsp baking soda
  • 2 organic eggs
  • 1/4 cup Greek yogurt
  • 1 zucchini cut into small cubes
  • 2 carrots cut into rounds
  • 4 garlic cloves crushed
  • 1/2 cup fresh spinach leaves chopped
  • 1 tbsp nutritional yeast
  • 3 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp red chili flakes
  • 2 tsp turmeric powder
  • 1/2 tsp dried mint
  • Pinch sea salt
  • Greek yogurt to serve


  • Preheat the oven to 175C/346F.
  • Line a baking sheet with parchment paper and add the vegetables (except spinach).
  • Drizzle with a little olive oil, add salt, dried mint, red chili flakes, curry powder, and toss to coat evenly.
  • Roast for 20 minutes.
  • While the veggies are cooking, prepare the muffin batter.
  • In a large bowl mix the flour with nutritional yeast, turmeric and baking soda.
  • Add the beaten eggs, oil, yogurt and almond milk, and mix to obtain a smooth batter.
  • Remove the vegetables from the oven and transfer into the bowl, together with the spinach, and whisk to combine.
  • Divide the batter into the muffin tins and bake for 20 minutes.
  • Remove from tins, add a yogurt dollop on top and serve warm.