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Amy's Bread Zucchini, Carrot and Apple Muffins

adapted from Amy's Bakery recipe
Course Breakfast
Cuisine American
Keyword Amy's Bakery NYC, apple, Carrot muffins, carrots, muffins, zucchini
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes


  • 3 cups flour you may use half all purpose and half wheat flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 cup plus 2 tablespoons sweetened coconut flakes
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 4 large eggs
  • 1/2 cup plus 1 tablespoon canola or coconut oil
  • 1 tablespoon vanilla
  • 3 cups peeled grated carrots
  • 2 cups zucchini unpeeled
  • 2 cups granny smith apples grated, no need to peel
  • 3/4 cup walnut or pecan pieces or 3/4 cup golden raisins or both*


  1. Position rack in middle of oven. Preheat oven to 400 degrees. Grease muffin tins or use cupcake liners

  2. In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder. Whisk together.

  3. In another medium size bowl, whisk eggs, oil, and vanilla. Add grated carrots, zucchini and apples.

  4. Mix together, until all fruit and vegetables are mixed well. Do not use a mixer, mix by hand!

  5. Pour liquid ingredients into dry ingredients all at once.

  6. Fold until all incorporated, adding raisins and nuts if using. The batter will be very thick.

  7. Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup. Fill the muffin tins almost to the top to ensure full, rounded muffin tops.

  8. Bake the muffins for about 16-18 minutes or until golden and the top springs back when touched lightly. You may also insert a toothpick in center of muffin, if it comes out clean, muffin is done.

  9. Leave the muffin in the tin or on a cooling rack for about ten minutes to cool.

Recipe Notes

  • I use unpeeled, cored Macintosh or Granny Smith apples. 
  • You may use raisins or nuts or both. If you opt to not use nuts or raisins, add two additional tablespoons of flour. 
  • The original recipe calls for a yield of 12 large (bakery size)  muffins. I bake the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins, or about double the amount of mini muffins!
  • This recipe is easily halved. 
  • Leaving the muffin in the cupcake liner for at least 10 minutes will help the paper to not stick to the baked muffin!