Zucchini, Carrot, Chives & Seed Loaded Muffins

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Need A Easy Bite To Feed The Hangry?

Well here’s a easy zucchini & carrot seeded muffins to feed the hangry. Great for breakfast, lunch & as a snack for that easy on the go bite.

Sneak some veggies into yourself and the others.

Getting your children to eat healthy starts at home and what better way to get the kiddos & yourself into a healthy eating habit than with these tasty vegetable, zucchini, oats and seeds loaded muffins.

Everyday after school, the kids would come in and say “I’m hungry” and “fruit” would be my first answer. But sometime you need a little variety to keep those healthy habits going and its got to be tasty too!

I often make these Zucchini muffins for the kids lunches or as a light snack for after school as it’s a healthy tasty snack that’s sure to satisfy the hungry without filling them up.

They are also great for when you are on the go.

And because they’re loaded with vegetables, like zucchini, oats and seeds, I know I’m getting those important vitamins & minerals into them, a muffin at a time…lol

These zucchini, carrots & seed loaded muffins are super tasty! It’s a great way of sneaking those vegetables into them and introducing them to healthier alternatives.

So ditch the store bought sugary and salty snacks and give them a yummy nutrition loaded zucchini, carrots and seed loaded muffin instead.

Di x


Zucchini, Carrot, Chives & Seed Loaded Muffin

Super tasty, it's a great way of sneaking those vegetables into the kids and introducing them to healthier alternatives.

So ditch the store bought sugary and salty snacks and have a yummy nutrition loaded muffin instead.

Course Snack
Keyword Healthy, Vegan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 190 kcal


  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 medium size zucchini grated
  • 1 medium size carrot grated
  • 15 grams chives diced
  • 200 grams dairy free butter melted
  • 2 tbsp apple cider vinegar

Dry Ingredients

  • 2 cup self raising flour sifted
  • 1/2 cup rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp pumpkin seeds
  • 4 tbsp nutritional yeast
  • 1 tsp baking powder


  1. Pre heat oven to 180C (356F)

  2. Make your butter milk by combining almond milk and apple cider vinegar and let sit for 10 min

  3. Make your flax seed egg by combining the ground flax seed and water together and stir till thicken

  4. Combine butter milk, melted butter and flax seed egg together in a mixer

  5. Then add grated carrots, zucchini, chives, apple cider and mix

  6. Then add all the dry ingredients and mix till everything is combined

  7. Using a ice scream scoop, spoon mixture into lined muffin tin

  8. Sprinkle some oats, pumpkin seeds and chia seeds on top

  9. Bake in pre heated oven for 45-60 min or until skewer comes out clean when testing

Recipe Notes

Grate or puree the zucchini and carrots really fine for those fussy eaters. That way they won't be able to tell there's vegetables in them.

They will be extra sloppy but will firm up once baked.

Muffins can be kept frozen for 3 months. Just thaw to eat.

*Nutrition information is approximate and is meant as a guideline only*

Nutrition Facts
Zucchini, Carrot, Chives & Seed Loaded Muffin
Amount Per Serving (100 g)
Calories 190 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 88mg4%
Potassium 216mg6%
Carbohydrates 21g7%
Fiber 2g8%
Protein 5g10%
Vitamin A 935IU19%
Vitamin C 4mg5%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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