Carrot & Zucchini Muffins

It still surprises me that vegetables can actually be used for ‘sweet treats’! Such a good way to use up your excess carrots, oranges and zucchinis too!!

If you don’t have zucchini’s on hand substitute with apple – ditto with the orange juice: you could substitute with lemon juice (or your favourite milk).

Thank you to Sarah Newton – one of our Nurtured Earth team members for this healthy muffin recipe.


  • 3 Eggs
  • 3 medium size Carrots (250g)
  • 2 small-medium size Zucchini (200g)
  • 3/4 cup Sultanas
  • 1/4 cup Honey
  • 1/2 cup Orange Juice
  • 2 tsp Cinnamon
  • 1/4 cup Coconut Oil (about 60g)
  • 1 teaspoon Vanilla Extract
  • 1 heaped cup of Walnuts (120g)
  • 2.5 cups Whole Spelt Flour
  • 2 tsp Baking Powder




  • 1 cup Rolled oats
  • 3/4 cup Sunflower Seeds
  • 50g Coconut Oil
  • 1 Tbsp Honey


  • Turn your oven to 170 degrees
  • Whisk the eggs
  • Mix in the grated carrot, grated zucchini, sultanas, honey and orange juice
  • Melt the coconut oil (if solid) and mix in
  • Chop the walnuts (or I put them in a bowl and pound them with a jar :))
  • Add the walnuts, cinnamon, vanilla, flour and baking powder and mix well.
  • Spoon into greased muffin trays
  • Stir the ‘ON TOP’ ingredients together (melting Coconut Oil first if needed) and then distribute over the muffins.
  • Bake for 30-40mins (depending how big your muffin trays are) – I love my ‘patty pan’ style (they have rounded bottoms) which makes a medium sized muffin – and the trays are sooooo much easier to clean!



Janine Ravenwood

We are two community spirited mums sourcing local, organic and conscious whole-foods. We support ethical producers and growers with an aim to keep it as local as possible. We want a positive future for this planet and believe that building closer knit communities and using sustainable methods is vital for this outcome.

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2 thoughts on “Carrot & Zucchini Muffins

  • Sara

    So yummy! I made them gluten free and made mini muffin versions. So great to pop into the kids lunch boxes! Thanks 🙂

  • Janine Ravenwood

    So pleased you liked them! I am such a fan of the ‘mini muffin’! I nearly always double batch everything… and then freeze when fresh, so that kids lunch box eats are always on hand.


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