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Savory Carrot and Zucchini Breakfast Muffins with Herb Infusion | Easy Muffin Recipe

By Beginnerbakes Editorial TeamPublished Apr 6, 2026 | Updated Jul 11, 2026
American 35 mins beginner-friendlyeasystep-by-stepmorning-bakesavory-bakesminimal-ingredientswhole-grain

Savory Carrot and Zucchini Breakfast Muffins with Herb Infusion | Easy Muffin Recipe with measured ingredients, 35-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Savory Carrot and Zucchini Breakfast Muffins with Herb Infusion | Easy Muffin Recipe
Prep 15 min
Cook 20 min
Total 35 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, finely crushed
  • 1/2 teaspoon dried thyme
  • 2 large eggs
  • 1/2 cup low-fat plain yogurt
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup milk (any kind, dairy or plant-based)
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup grated carrot (about 2 medium carrots)
  • 1/4 cup finely chopped fresh parsley or chives

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, dried rosemary, and dried thyme until combined evenly.
  3. In a separate medium bowl, beat the eggs. Add the low-fat plain yogurt, olive oil, and milk, whisking until smooth and fully blended.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or spoon until just combined to keep the muffins tender; avoid overmixing.
  5. Fold in the grated zucchini, grated carrot, and chopped fresh parsley or chives until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full for perfect rise.
  7. Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  8. Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely or serve warm.
  9. Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

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