With four kinds of produce, including two fruits and two veggies, these healthy Zucchini Carrot Muffins are a perfect kids breakfast or snack. They store well in the fridge and freezer so you can make a batch and have it on hand for easy meals!

zucchini-carrot-muffins-on-yellow-plate

Zucchini Carrot Muffins

My kids aren’t super into zucchini…unless it’s tucked into a baked good. So each year when we have too much zucchini (or we get bags of it left by our front door…) I bake it up into muffins

. I love this easy muffin recipe since it has zucchini and carrot, plus simple pantry staples. They’re moist, tender, and easy to make and store.

These are sweetened with ripe banana and maple syrup and taste like classic zucchini bread. Only they’re in a really fun-to-eat mini muffin size!

Ingredients You Need

Here’s a look at the ingredients that you’ll need to make this recipe so you know what to pick up at the store:

ingredients-in-zucchini-carrot-muffins
  • Carrot: We’ll grate this so it blends right into the muffin batter.
  • Zucchini: This veggie gets grated, then squeezed really dry before adding it to the batter.
  • Eggs or an egg substitute.
  • Very ripe banana (about 1 large banana): This adds nice flavor and sweetness.
  • Melted and slightly cooled butter (or neutral oil like canola)
  • Maple syrup (or honey): To add a little more sweetness.
  • Whole wheat flour: I use this flour here since it helps absorb moisture from the produce in the recipe so the muffins bake through nicely.
  • Raisins or chocolate chips: You can pick one or other, or do a mix of both.
  • Cinnamon, baking powder and baking soda to round things out.

TIP: I prefer to grate a whole carrot, rather than buying it already grated, since it tends to have a finer texture that blends more easily into a muffin when you do it at home.

Step-by-Step Instructions

This is a quick look at the steps in this recipe. Scroll down to the bottom of the post for the full recipe.

  1. Grate the carrot and zucchini. Mash the banana until very smooth.
  2. Squeeze the zucchini really well and dry in a towel.
  3. Add all of the wet ingredients to a medium-size bowl. Stir.
  4. Stir the ingredients rest of the ingredients to make an even batter.
  5. Portion into a mini muffin pan.
  6. Bake and serve or store.

TIP: Be sure to squeeze your zucchini very dry to ensure the best final texture in these muffins.

zucchini carrot muffins on wire rack

Frequently Asked Questions

Can I make these muffins egg-free?

Yes, they are very easy to make without eggs if there’s an allergy in your house by omitting the eggs and adding a little milk and additional baking soda. See the Notes below the recipe for the specifics.
TIP: You can also make them dairy-free and gluten-free. They are naturally nut-free.

What can I use instead of bananas?

You can trade in applesauce if that works better for your family.

What should I serve these muffins with?

We usually have these healthy muffins with a side of fruit. They’d also pair well with soup, scrambled eggs, or diced cheese. I like them as a quick snack or lunch for myself with coffee or a smoothie.

zucchini-carrot-muffin-slices

Other Muffins for Kids You May Like

I love making muffins and I have so many that are chock full of goodness. Here are a few favorites.

TIP: You can find all of my muffin recipes here.

zucchini-carrot-muffins-on-pooh-plate

How to Store

Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. Warm slightly to serve if desired.

Best Tips for Success

  • Egg-Free: Omit the eggs. Add ¼ cup milk and increase the baking soda to 1 teaspoon. Continue with the recipe.
  • Dairy-Free: Use oil instead of butter.
  • Gluten-Free: Use a GF cup for cup flour instead of the whole wheat.
  • You can use all purpose flour instead of whole wheat if desired.
  • I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins.

Related Recipes

If you make these muffins, I’d love to hear your feedback. Please comment and rate the recipe below!

zucchini-carrot-muffins-on-yellow-plate

Easy Zucchini Carrot Muffins

I prefer to grate my own carrots to ensure that the texture is finer and isn't very noticeable in the baked muffins. See the Notes for allergy substitutions.
4.94 from 64 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Muffin
Calories 135kcal
Servings 12 (Makes 24 mini muffins (serving is 2 muffins)

Ingredients

  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini squeezed very, very dry
  • 2 eggs lightly beaten
  • 1/2 cup mashed very ripe banana about 1 large banana
  • 1/4 cup melted and slightly cooled butter or neutral oil like canola
  • 1/4 cup maple syrup or honey
  • 1 1/4 cups whole wheat flour
  • 1/2 cup raisins or chocolate chips
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it's very reliable.)
  • Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl.
  • Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.
  • Divide the batter among the prepared pan, using about 1 ½ tablespoons batter in each cup.
  • Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
  • Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store.

Notes

  • Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. Warm slightly to serve if desired.
  • Egg-Free: Omit the eggs. Add ¼ cup milk and increase the baking soda to 1 teaspoon. Continue with the recipe.
  • Dairy-Free: Use oil instead of butter.
  • Gluten-Free: Use a GF cup for cup flour instead of the whole wheat.
  • Banana-Free: Use applesauce instead.
  • You can use all purpose flour instead of whole wheat if desired.

Nutrition

Serving: 2muffins, Calories: 135kcal, Carbohydrates: 21g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 180mg, Potassium: 186mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1067IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was originally published July 2020.

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Comments

  1. 5 stars
    My dairy free toddler loves these!! Thank you! My other kids enjoyed them with chocolate chips. Iā€™m thrilled to have a recipe to get zucchini in them!

  2. 5 stars
    Have made these several times and keep coming back to the recipe! My 1yr old twins love them (as do I!) thanks for the recipe!

  3. 5 stars
    These are delicious! I eliminated the raisins because I didn’t have any on hand, but I’ll get some for next time. I may also try adding in nut pieces. My 2 year old is all about muffins lately, so these are a great healthy option to have on hand.

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