These cardamom carrot zucchini muffins are whole grain, veggie-packed, and studded with chocolate chips. They are a perfect combination of nourishing and delicious that your whole family will love.

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It’s been a while since I posted a new muffin recipe here. And in full transparency, these muffins aren’t totally new. In fact, you may recognize the name as it’s very similar to another muffin recipe on this site: Vegan Cardamom Carrot Zucchini Muffins, which also happens to be gluten-free.

While the vegan and gluten-free version of this recipe is also delicious and more suitable for people with certain dietary restrictions, it’s not the version we make most at our house. So I figured it was time to share our current go-to version with you all.

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Zucchini Season

Making muffins with zucchini is a wonderful idea this time of year when zucchini is abundant everywhere from home gardens to CSAs to farmers markets. (Of course, that doesn’t stop me from making these year-round; both carrots and zucchini are weekly staples in our refrigerator.)

If you are a zucchini fan, here are some other recipes you might love:

• Vegan Cardamom Carrot Zucchini Muffins (Gluten-Free)
• Zucchini Muffins (Whole Grain and Dairy-Free)
• Zucchini Noodle Pasta

Carrot Zucchini Muffins for Breakfast (or Fika!)

These carrot zucchini muffins make a perfect addition to the breakfast table. It’s an easy way to get both whole grains and veggies into your diet right at the start. My favorite way to enjoy them is of course as part of fika. Fika is the Swedish tradition of taking a break in your day to enjoy a cup of coffee or tea and a little something to eat. You can read more about fika here.

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Recipe Substitutions

Because I have made different versions of these muffins many times I know it’s a very forgiving recipe. So feel free to add your own twist. But in case you want more guidance, here are some substitutions for this recipe that I know will work.

• Flour – I like to use sprouted spelt flour which can be hard to find so I often order this one on Amazon. However, any of the following flours will work: white whole wheat flour, whole wheat pastry flour, all-purpose flour, and gluten-free all-purpose flour.
• Toppings – The number one preferred topping in my house is chocolate chips, but I also love adding pumpkin seeds, sunflower seeds, pecans, walnuts, and/or oats.
• Cardamom – This is a key spice in these muffins, but you can of course make them with cinnamon or ginger instead. I actually forgot to add cardamom in a recent batch (sleep mom) and they were still a hit!

This recipe is adapted from and inspired by the original Super Hero Muffins in the “Run Fast. Eat Slow.” cookbook by Shalane Flanagan and Elyse Kopecky. Another delicious version of a carrot zucchini muffin!

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The Best Cardamom Carrot Zucchini Muffins

These whole grain cardamom carrot zucchini muffins are nourishing, satisfying, and delicious! The chocolate chips add instant appeal for even the most veggie shy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Fika, Snack

Cuisine American, Scandinavian

Servings 12 muffins

Ingredients

  

• 12 muffin liners or nonstick spray
• 1 cup white whole wheat or spelt flour
• 1 cup almond flour sometimes called almond meal
• 1 cup old-fashioned oats
• 2 teaspoons ground cardamom or cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• 2 large eggs
• ¼ cup canola oil or avocado oil
• ½ cup maple syrup
• 1 cup grated zucchini
• 1 cup grated carrots
• ¼ cup chocolate chips optional (but recommended!)
• ¼ cup pumpkin or sunflower seeds optional

Instructions

 

• Preheat oven to 350 degrees F.
• Line a standar 12-batch muffin pan with muffin liners (or use nonstick spray).
• In a large bowl, stir together whole wheat or spelt flour, almond flour, old-fashioned oats, cardamom, baking soda, baking powder, and salt.
• In another bowl, stir together the eggs, oil, and maple syrup. Mix in the grated carrots and zucchini. Add dry ingredients and stir until just combined. The batter will be thick.
• Scoop batter into muffin cups, filling almost all the way. Top with chocolate chips and/or seeds. Bake for 25-28 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

Keyword almond flour, cardamom, chili, beans, barley, dairy-free, oats, whole-grain

Other Muffin Recipes You Might Like

• Banana Bread Mini Muffins
• Morning Glory Muffins (Whole Grain and Dairy-Free)
• Gingerbread Pear Muffins
• Strawberry Cardamom Oat Muffins
• Cardamom Oat Muffins