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
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:
- 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.
- Grate the carrot and zucchini. Mash the banana until very smooth.
- Squeeze the zucchini really well and dry in a towel.
- Add all of the wet ingredients to a medium-size bowl. Stir.
- Stir the ingredients rest of the ingredients to make an even batter.
- Portion into a mini muffin pan.
- Bake and serve or store.
TIP: Be sure to squeeze your zucchini very dry to ensure the best final texture in these muffins.
Frequently Asked Questions
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.
You can trade in applesauce if that works better for your family.
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.
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.
- Applesauce Muffins
- Spinach Banana Muffins
- Lemon Blueberry Muffins
- Savory Veggie Muffins
- Vegan Zucchini Muffins
TIP: You can find all of my muffin recipes here.
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!
Easy Zucchini Carrot 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
This recipe was originally published July 2020.
Made a triple batch of regular sized for prep for school starting and my kinder and 2 yo love them! Thank you!!! Plan on freezing some. What’s your advice for best thawing or eating after freezing??
Thanks!!
Hi- This post has all the info and I’m so glad they enjoy them! https://www.yummytoddlerfood.com/how-to-freeze-muffins/
Love this recipe for all the zucchini we have grown! Toddler loves it too!
These mini muffins were a HUGE hit with my 3 year old today! We baked them together for the first time, and she loved helping dump the ingredients in the bowl and mix things together. She was so excited to try them fresh out of the oven, that she inhaled the first one and even ate a second! Her eyes opened wide and while chomping away she said “these are really good!” I used what I had on hand- GF flour, honey, butter, and chocolate chips- and they turned out perfectly fluffy. Will definitely keep this recipe and make it often! Thank you so much!
I’m so glad to hear it!
I was hesitant to make these as my family is used to sugar packed muffins and other baked goods with all purpose flour. However, I decided to make them for my 10 month old and I’m SO happy I did! My husband and I both tried them as well and I love the flavor! We added mini chocolate chips to ours and it’s a huge hit! Definitely making more and adding them to the freezer!
Incredibly moist, subtly sweet. Don’t skip the drying of zucchini. Perfect treat for any age. Used chocolate chips as suggested, added 1/2 c walnuts, used half oat flour half whole wheat. Divine.
In case anyone is looking to make this into a cake, I tried it with success! I made a two-layer (9 inch pan) cake by making the recipe two separate times (I wasn’t confident to double it in one batch but I think it would work). I baked for 22 minutes at 350 degrees Fahrenheit in a convection oven (European-style so smaller oven than the typical American ones).
I then frosted the two-layer ‘cake’ with a double batch of the cream cheese frosting from this recipe: https://www.yummytoddlerfood.com/healthy-banana-cupcakes/#wprm-recipe-container-3229 It was just enough to fill and cover the cake so next time I would probably make 2.5 or 3 times the frosting.
I have also made these as muffins and they are great. Thank you for the recipe!
Thanks so much for sharing that!
In case anyone is looking to make this into a cake, I tried it with success! I made a two-layer (9 inch pan) cake by making the recipe two separate times (I wasn’t confident to double it in one batch but I think it would work). I baked for 22 minutes at 350 degrees Fahrenheit in a convention oven (European-style so smaller oven than the typical American ones).
I then frosted the two-layer ‘cake’ with a double batch of the cream cheese frosting from this recipe: https://www.yummytoddlerfood.com/healthy-banana-cupcakes/#wprm-recipe-container-3229
It was just enough to fill and cover the cake so next time I would probably make 2.5 or 3 times the frosting.
I have also made these as muffins and they are great. Thank you for the recipe!
Just made a double batch of these and omitted the butter on accident.🤦♀️ But they’re still good somehow! That’s a win.
Yay!
Love this recipe! (Like all your muffin recipes!) Delicious and store great in the freezer. Both my 3 year old and 11 month old ate and loved them! Making them again for our freezer stash this week.
Very tasty, thank you. Followed recipe and came out perfect. My three year old had three in a row and then stole another one when I wasn’t looking.
Great!
Is the serving size two mini muffins or two regular muffins for those nutrition facts?
Two minis
Have made these so many times. With the chocolate chips they become a treat that my 3 year old is super excited to eat at any meal! Thanks Amy!
I’m so glad!
Can you use almond flour instead of while wheat flour? All of the muffin recipes call for whole wheat flour and using almond flour would make it even more nutritious!
Hi- Almond flour is almost never a good substitute for wheat flour as they absorb moisture really differently. I personally don’t like baking with it and it’s not that most inclusive flour due to price, so most of my recipes use regular flour or oats. Feel free to seek out an almond flour recipe if that’s what you prefer!
Amy hi, second time I’m trying these and they’re wet inside, could you please let me know what you think I might be doing wrong? I’m not using eggs, but used your milk tip. And I’m using a large 12 muffin tin,so have been cooking them for longer. How long could they take as larger muffins? Or is it not possible at all? Had it in the oven for 25mins now and they’re still wet. Very yummy though!
Hi- I honestly haven’t made these as full size muffins. I would say that if this is happening, make sure the zucchini is fully squeezed dry and you could reduce the milk. Usually that timing would be enough for a standard size muffin.
I made this recipe as 12 regular size muffins, I lowered the temp to 350 and they set in about 17 minutes.
Squeezing as much liquid as possible out of the zucchini is very important.
If you are trying to make very large muffins (like Costco size) it could take well over 30 minutes of baking at 350 to set. (375 would most likely cause them to over-brown on the outside but not set on the inside)
*advice from a professional baker*
Hi! Making these now. Squeezed all the excess out of the zucchini but was wondering if it’s going to make a difference that I didn’t do the same with the carrots. I grated them both extra small and the carrots have started to release quite a bit. Wish me luck!
You don’t need to do it with the carrot so hopefully they worked out fine!
I LOVE these! And more importantly, my 4 year old, 2 year old, and hubby eat them up! I make a HUGE batch and freeze them so we don’t eat all of them at once. Great for on the go! Thank you for this, Amy!!!
I’m so glad to hear that!