Zucchini Carrot Muffins with Streusel Topping

hese tender, moist muffins pack hidden zucchini and carrot for natural sweetness and nutrition, while staying perfectly balanced—not too sweet. A generous layer of buttery, oat-studded streusel adds irresistible crunch on top. Made with heart-healthy avocado oil and applesauce, they’re wholesome enough for breakfast yet delicious as an anytime snack. Flavors deepen beautifully overnight, making them ideal for meal prep.

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Prep Time:15

Cook Time:25

Total Time:40

Servings: muffins

Author: Julie Gavin

Ingredients

1 c. (120 g) zucchini grated
¾ c. (90 g) carrot grated

Streusel Topping

¼ c. (30 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
¼ c. (50 g) brown sugar packed
2 tbsp. rolled oats
½ tsp. ground cinnamon
3 tbsp. (42 g) salted butter melted
¼ c. (30 g) walnuts chopped (or pecans) - OPTIONAL

Muffins

1 ½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg optional
½ c. (100 g) granulated sugar
1 large egg room temperature
⅓ c. (80 g) avocado oil
¼ c. (63 g) unsweetened applesauce
¼ c. (60 g) milk
1 tsp. vanilla extract

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
Prep the Veggies: Grate the zucchini and carrot using a box grater or food processor. For zucchini, squeezing out excess liquid is optional for a moister muffin, but recommended if you’re swapping in wetter summer squash to avoid soggy results. Pat carrots dry if they’re very wet.
Make the Streusel: In a small bowl, combine flour, sugar, rolled oats, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs. Add chopped nuts if you’d like extra crunch. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and granulated sugar.
Mix Wet Ingredients: In a medium bowl, whisk the egg, avocado oil, applesauce, milk, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are fine—overmixing makes tough muffins!
Fold in Veggies: Gently fold in the grated zucchini and carrots until evenly distributed.
Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle 1-2 tsp of streusel topping over each muffin, pressing lightly to help it stick.
Bake: Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the streusel is golden brown.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Flavor Development: Muffins taste great fresh but develop deeper flavors by the next day, making them perfect for make-ahead breakfasts or snacks.
Nutmeg: Include ¼ tsp nutmeg for a warm, fall flavors. Omit for a lighter, summer-friendly taste.
Zucchini vs. Yellow Squash: No need to squeeze zucchini for this recipe. If substituting yellow squash (which is wetter), squeeze it in a kitchen towel to prevent soggy muffins.
Streusel Tip: For a chunkier streusel, use cold butter and cut it into the dry ingredients with a fork or pastry cutter instead of melting.
Storage: Store at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.