Healthy Carrot Zucchini Mini Muffins


These little muffins are one of my kids’ favorite snack – sweet, moist, and bite-sized. And it is also one of my favorite snacks to give them because they are filled with whole-grains and vegetables, but not a lot of added sugar. So as you are hitting you farmers markets this spring and summer, or checking out what you get from your CSA, make sure you have everything to make a few batches (so that you have extra to freeze) of these Healthy Carrot Zucchini Mini Muffins.

 Healthy Carrot Zucchini Mini Muffins

Healthy Carrot Zucchini Mini Muffins | | #breakfast #snack #vegetables

I’ve told you before that while I like to sneak in extra veggies just to cram in as much nutrition as possible, there aren’t many veggies I have to “hide” from my kids. The Bug knows that I put spinach is his smoothies, both kids will happily devour simply steamed or roasted broccoli, carrots, and cauliflower. Baby Smiles eats tomatoes like they are candy and The Bug will now even eat salads. But zucchini – not so much. Which is unfortunate because The Hubby and I love it sauteed or grilled or baked with some parmesan cheese. Yes, believe it or not, even a nice, toasty crust of parmesan won’t get my cheese-loving Bug to eat it. So I have to sneak it… into saucetots….


Healthy Carrot Zucchini Mini Muffins | | #breakfast #snack #vegetables

The Bug LOVES these mini muffins. I’ve made them many, many times and he seriously could polish off a half dozen at a time if I let him. And to be honest, I do tell him they have zucchini in them, and yet somehow, in muffin form, zucchini is totally acceptable.

And I love these muffins because they are really packed with veggies – truly are a healthy snack filled with carrots and zucchini and just enough batter to hold it all together. That also makes them super moist and tender even though they are whole wheat and low in fat and added sugar.

Healthy Carrot Zucchini Mini Muffins | | #breakfast #snack #vegetables

If you just can’t get your kids into stuff made with whole wheat flour, try white whole wheat flour, like I used in these Healthy Carrot Zucchini Mini Muffins. It is just as good for you as “regular” whole wheat flour, but provides a texture closer to white all-purpose flour, so it is easy to substitute into most recipes. I also went with real maple syrup for a nice flavor and sweetness, while adding flavor and moisture to this healthier muffin.

I love to make a big batch and throw them in the freezer so that I can pop them out anytime for breakfast or a snack. I’ve kept them frozen for months. Perfect for the summertime when you are trying to use up the overabundance of zucchini.

Healthy Carrot Zucchini Mini Muffins | | #breakfast #snack #vegetablesWhat is your kid’s least favorite veggie?

4.5 from 2 reviews
Healthy Carrot Zucchini Mini Muffins
Sweet, moist, and bite-sized little muffins filled with whole-grains and vegetables, but not a lot of added sugar.
Recipe type: Breakfast, Snack
Serves: 24-30
  • 1 cup white whole wheat flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter, melted and cooled
  • ½ cup pure maple syrup (or honey)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • ½ cup finely grated carrot
  • ½ cup raisins
  1. Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
  5. Add the zucchini, carrot and raisins and stir gently until just distributed.
  6. Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.


Healthy Carrot Zucchini Mini Muffins | | #breakfast #snack #vegetables

Need more ways to get your kids to eat use up zucchini?

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  1. says

    I’m swinging by from Cast Party Wednesday to check out your YUMMY looking post and invite you to my link party, The Yuck Stops Here. I’ve seen lots of the stuff you’ve done & would love it if you would share! This week’s party is open until Sunday at 8pm ET and can be found at and next week’s party starts on Tuesday at 8pm ET and can be found at I hope to see you there! HUGS
    Cheryl recently posted…The Yuck Stops Here #8My Profile

  2. Denise says

    Came here through your Gluten Free Greek Zoodle Salad over at Pinterest, saw this link on that page and decided to check it out. Two Questions though…Would it still come out as well if I switch out the wheat flour for Almond Flour? Obviously if I came in thanks to the Gluten Free Salad, I do have issues w/Gluten and I really love Zucchini and Carrot paired in Breads, Muffins and other yummy things, so hopefully… :o)

    Also would it still keep in the freezer as long as this Gluten version does? That would be great if it did.

    Now, if I can get my hands on some Cherry Tomatoes tomorrow, I’ll give that salad a go tomorrow night to give everything time to soak in and meld together and then that’s one dish done and dusted for Sunday night Supper and also my Parents’ Wedding Anniversary. BTW, a friend of mine hasn’t been able to find a spiral peeler anywhere in her area, but she saw somewhere online if you have the blade attachment to make McDonald sized Fries for your Mandolin, that’ll work just as well. She gave it a try last week and she said it worked like a charm!!

    Just thought I’d share that tip. I’ll be trying it to make that salad if I can find the Tomatoes. Thanks for a great site and answering my questions in advance. :o). Have a good weekend!!

    • says

      That is a great tip with the mandolin, though I find the spiralizer less scary :-)

      My kids don’t have any gluten issues, so I still do “conventional” baking for them. I haven’t tried to convert this recipe and am not an expert it it yet. I would think a blend of almond and oat or brown rice flour would work. Hmmm, now you have me inspired to experiment. If you try anything, let me know. I’m thinking it’ll be fine in the freezer, too.

  3. Nadia says

    Hi great recipe. Thanks! Me and my daughter just made it substituting whole wheat flour for sprouted whole wheat flour and also adding one snack size applesauce, and extra egg, and using coconut cane sugar and raw honey. My son who never eats veggies has already eaten two.

  4. says

    I have just started attempting to sneak more veggies into my kids’ diets. Since they made them with me and saw all of the carrots and zucchini go in I was pretty sure from the looks on their faces there was no chance they’d eat them…but they LOVED them! They have declared that they are going to eat them for breakfast tomorrow and bring to school for snack!

  5. says

    I made these cupcakes a couple of days ago for a get together with my son’s toddlers friends ands they were a hit!!! Absolutely love this recipe and will look to try others from your blog – thank you for sharing!
    Oh, I had to put a little bit of milk to help with making the consistency easier to mix (it was too dry) and it worked out.
    Have you thought about having a Spanish translation??

  6. Andy says

    I followed the recipe and yet after 45 minutes in the oven the mini muffins were still not cooked inside but very golden on the outside. I think the zucchini and carrots let out way too much liquid while baking. Any suggestions on how to fix this problem for next time?

  7. Erin says

    These are delicious! My 18-month son loves them. I used grated pumpkin instead of carrots ’cause I have loads hanging around, and they turned out great. Do you think you could get away with substituting apple sauce for butter?

  8. Natalie Wilson says

    These are quite possibly, the best healthy muffins ever. I’ve made this recipe twice already… our two little boys will even eat them. Mine will take a couple bites and that’s saying something! My boyfriend loved them as well. I just ate 3… oops. 😉 I made them regular sized and used coconut oil, golden raisins, and threw in some sliced almonds. Just yum, thanks so much for the recipe! :):):)

  9. VegetabelleRD says

    The recipe says “serves: 24-30” what does this mean? What is the yield of this recipe? If possible I would love to know how many mini muffins and how many full sized muffins.

  10. Raewyn says

    Just made these for my daughter who is really fussy and is on the spectrum, so it can be difficult to get her to eat. She liked them immediately. I stuck with the recipe, except ran out of maple syrup after about a spoon and then went to honey. Ran out of that just before the 1/2 cup mark and added molasses to make up for what I was lacking (probably a 10th of it) and baked for 15 minutes (made these in mini muffin tins). Perfectly timed. I yielded 24 and had a single serve pie tin I used to use up the rest and so the recipe yielded 24 minis and one mega muffin. Even hubby likes them and they have no white sugar. Will make these again.

  11. Karen says

    I found this recipe a few weeks ago and have already made it several times! I make two changes: replace the raisins with more carrots for a full cup; and use 1/3 cup of applesauce instead of the egg (my 19-month-old daughter has a severe egg allergy). My daughter eats three regular-size muffins (one batch makes 12) for breakfast, so I need to start doubling or tripling the recipe so that I have some left to freeze! Thanks for sharing this recipe!

  12. Fay says


    Could I substitute agave for the honey or syrup? Also, when you finely grate zucchini and carrots thy release a lot of water and are quite wet, does the flour absorb ALL the liquid or do you squeeze the liquid out? Thanks! Cheers!

  13. says

    Just found your recipe today. I used a blend of gluten free flours instead of the regular wheat and it came out great! Thanks for a great tasting muffin. And I love that you don’t have any refined sugars. I used half and half maple syrup and honey. And no draining of the liquid necessary, baked in 18 minutes. Love these!

  14. Jasminder says


    I have been making these muffins for my toddler and he loves them. He is turning 2 this saturday and i wanted to bake a cake for his daycare celebrations. Can i use the same mix for the cake instead of muffins or do i need to modify anything. Also, can you suggest if cream cheese or yogurt topping would go with it. Thanks a lot for this wonderful recipe!


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