Easy Zucchini Carrot Muffins

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

Cook Time 14

Total Time 24

Servings (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.

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