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.
Course Muffin
Cuisine American
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Total Time 24 minutesminutes
Servings 12(Makes 24 mini muffins (serving is 2 muffins)
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.
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.