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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.

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 3.

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 4.

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 5.

We usually have these 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.

Step 6.

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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.