Description
Carrot Zucchini Muffins are soft, wholesome mini muffins made with fresh veggies, ripe banana, and a touch of natural sweetness. Perfect for breakfast, snacks, or lunchboxes, these muffins are moist, flavorful, and kid-friendly.
Ingredients
Scale
- 1/2 cup grated carrot
- 1/2 cup grated zucchini, squeezed 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 (such as 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
Instructions
- Preheat the oven to 375°F (190°C) and grease a mini muffin pan with nonstick spray.
- Add the grated carrot, grated zucchini, eggs, mashed banana, melted butter, and maple syrup to a medium bowl.
- Gently stir in the whole wheat flour, raisins (or chocolate chips), cinnamon, baking powder, baking soda, and salt until just combined.
- Divide the batter among the prepared muffin pan, using about 1 1/2 tablespoons of batter in each cup.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a tester inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 2 minutes. Carefully transfer muffins to a wire rack to cool completely before serving or storing.
Notes
- Be sure to squeeze the zucchini very dry to prevent excess moisture.
- Swap raisins for chocolate chips if preferred for a sweeter version.
- Use overripe bananas for the best natural sweetness and flavor.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- These freeze well for up to 2 months—thaw at room temperature or warm briefly in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 65
- Sugar: 5g
- Sodium: 60mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 12mg
Keywords: Carrot Zucchini Muffins, healthy muffins, mini muffins, vegetable muffins, kid-friendly snacks, whole wheat muffins