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.