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4.98 from 145 votes

Easy Zucchini Carrot Muffins

With four kinds of produce, including two fruits and two veggies, these healthy Zucchini Carrot Muffins are a perfect kids breakfast or snack. They store well in the fridge and freezer so you can make a batch and have it on hand for easy meals!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Muffin
Cuisine: American
Servings: 12 (Makes 24 mini muffins (serving is 2 muffins)
Calories: 135kcal
Author: Amy Palanjian

Equipment

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
US Customary - Metric

Instructions

  • 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.

Video

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.
  • Banana-Free: Use applesauce instead.
  • You can use all purpose flour instead of whole wheat if desired.

Nutrition

Serving: 2muffins | Calories: 135kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 180mg | Potassium: 186mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg