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, which has been happening lately since our friends have too much in their garden!) 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.
TIP: These are sweetened with ripe banana and maple syrup and taste like classic zucchini bread.
Ingredients in Zucchini Carrot Muffins
Here’s a look at the ingredients that you’ll need to make this recipe:
- grated carrot
- grated zucchini
- very ripe banana (about 1 large banana)
- melted and slightly cooled butter (or neutral oil like canola)
- maple syrup (or honey)
- whole wheat flour
- raisins or chocolate chips
- cinnamon.baking powder and baking soda
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.
How to Make Zucchini Carrot Muffins Step-by-Step
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.
- Stir the ingredients together in a bowl.
- Portion into a mini muffin pan.
- Bake and serve or store.
TIP: Be sure to squeeze your zucchini very dry!
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 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.
Tips for Making the Best Zucchini Carrot Muffins
- 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 1/4 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.
Watch how the Zucchini Carrot Muffins come together below in my video!
If you make these muffins, I’d love to hear your feedback. The more I hear from you, the better I can make my recipes so I appreciate all comments so much!Print
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.
- 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
- 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 1/2 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.
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 1/4 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.