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Easy Zucchini Carrot Muffins

With four kinds of produce, including two fruits and two veggies, these are a perfect kids breakfast or snack.

– Carrot – Zucchini – Eggs – Banana – Butter – Maple syrup – Whole wheat flour – Raisins – Cinnamon, baking powder and baking soda to round things out.

Ingredients Needed:

Zucchini: This veggie gets grated, then squeezed really dry before adding it to the batter. To do this, place the grated zucchini in a clean kitchen towel and squeeze to release the liquid.

Step 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.)

Step 2.

Add the grated carrot, grated zucchini, eggs, mashed banana, melted butter, and maple syrup to a medium bowl.

Step 3.

Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.

Step 4.

Stir the ingredients together to make an even batter. Divide the batter among the prepared pan, using about 1 ½ tablespoons batter in each cup.

Step 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.

Step 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.

Step 7.

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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.