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Easy Zucchini Carrot Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24 minutes
  • Yield: Makes 24 mini muffins (serving is 2 muffins) 1x
  • Category: Muffin
  • Method: Baking
  • Cuisine: American

Description

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.


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

  1. 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.)
  2. Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl.
  3. Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.
  4. Divide the batter among the prepared pan, using about 1 1/2 tablespoons batter in each cup.
  5. Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
  6. 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 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.

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