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.
These muffins are super delicious and easy/quick to make! Perfect way to sneak in some veggies for my toddler who is going through a picky phase with vegetables. Thanks for another great recipe.
I’m so glad!
OMG. Perfection. These are so good, especially warm. I second the user who said this recipe is forgiving. I eyeballed the shredded veg and the muffins came out fine. I also made a second batch where I forgot the butter and those were still delicious. I’m so glad I bought a mini muffin pan for this recipe. Can’t wait to try other muffin recipes on this website.
I’m so glad to hear it!
A favorite of my toddler (& I enjoy them too). So tasty and nutritious. Also the recipe is forgiving; I’ve used different fruit (applesauce) and varying amounts of the vegetables to equally delicious results.
These muffins were so easy to make with my preschooler, and so delicious that the whole family can’t stop eating them. With the wholesome ingredients we also don’t feel like we have to! We used homemade applesauce in place of banana and it worked great.
Delish! My two year old helped me make them and he approved! 🙂
Will it mess up the recipe if I completely omit the sugar and I’m making it egg and dairy free?
They just will be a little less sweet
Made this with as regular sized muffins, with AP flour by accident, but tastes amazing!! For regular muffins, I added about 10 mins of extra bake time (my oven usually needs 3-4 mins extra on anything) I also added a bit of applesauce since one banana was less than the amount needed, and it tastes great. Can’t wait to make these regularly.
Thank you for this recipe! These are my twins favorite muffins and mine too! Love love love that there are veggies in this, my one is a very picky eater. Also, sometimes I sub blueberries for raisins/chocolate chips and still come out amazing!
Delish! Can you use frozen spinach? Would you recommend defrosting and squeezing the water out?
Are you wanting to use spinach to replace one of the ingredients in the recipe since there isn’t any in this one?
Hi!
I make a lot of your Muffins and they’re always a hit with my VERY picky 18 m/o. I noticed alot of your recipes are for mini Muffins. This may be a silly question – but is there a difference in cooking time/temp if you’re using a normal size muffin pan?
Hi- usually you’ll need to bake for about 4 more minutes. It depends a little on the recipe and I usually note if I don’t recommend a particular recipe to be made as a standard size muffin. I hope that helps!
Thank you for sharing this recipe, my picky eater toddler loved these. He calls them cupcakes but I’m happy as long as he eats them😁
Another great recipe by you! Thank you this was delicious, nutritious, and just the right amount of sweetness! My 2 year old isn’t feeling well and haven’t been eating much but he eat 4 of these fresh out the oven.
My dairy free toddler loves these!! Thank you! My other kids enjoyed them with chocolate chips. I’m thrilled to have a recipe to get zucchini in them!
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!
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.