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Healthy carrot zucchini muffins are a favorite recipe of many readers and their kids. Sweet, moist, and bite-sized, these mini muffins are a yummy and healthy kid snack. They are also freezer-friendly and the perfect nut-free lunchbox snack!
Are you celiac or have a wheat allergy? I also have a recipe for Gluten Free Carrot Zucchini Mini Muffins.
I’ve told you before that while I like to sneak in extra veggies to cram in as much nutrition as possible, there aren’t many veggies I have to “hide” from my kids.
The little guy eats tomatoes and sugar snap peas like they are candy. The big one loves cucumbers and carrots dipped in Greek Yogurt Ranch Dip and both devour salads.
But zucchini – not so much. Which is unfortunate, because The Hubby and I love it in a sauteed vegetable medley, simply 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 kiddo to eat it. So I have to sneak it into things like Vegetable Tomato Sauce with Chickpeas, Zucchini Tater Tots, annnnd…
Healthy Zucchini Muffins with Carrots and Raisins
The kids love these mini muffins. I’ve made them many, many times and they seriously could polish off a half dozen at a time if I let them. I do tell him they have zucchini in them, and yet somehow, in muffin form, zucchini is totally acceptable.
These muffins are really packed with veggies, truly making them a healthy snack. They are filled with carrots and zucchini and just enough batter to hold it all together.
It might seem like a lot of vegetables, but they bake up perfectly. That also makes them super moist and tender, even though they are whole wheat, low in fat and low in added sugar.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- White whole wheat flour
- Baking soda
- Melted butter
- Maple syrup or honey
- Vanilla extract
- Grater – I used a fine grater or the small holes on a box grater to get small shreds of veggies.
- Bowls – I love having a set of stainless steel mixing bowls of various sizes. You’ll need a small bowl to hold your veggies, a medium bowl for the dry ingredients, and a larger bowl to mix the wet ingredients and then to combine everything together.
- Whisk and spatula – no need for a stand mixer or hand mixer. This batter is easily stirred together by hand.
- Nonstick mini muffin tin – I’ve actually never used paper liners and have not had a problem with sticking as long as I grease or coat it with cooking spray.
- Preheat the oven to 350°F and spray a mini muffin pan with nonstick cooking spray.
- Shred your carrots and zucchini. DO NOT squeeze out the excess liquid. Set aside.
- Whisk together the dry ingredients and set aside.
- Stir together the butter, maple syrup or honey, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until barely combined.
- Fold the carrots, zucchini, and raisins into the batter.
- Fill each cup of the mini muffin tin.
- Bake for 15-20 minutes.
- Cool slightly before removing from the pan.
Can you freeze muffins?
Yes, these are definitely freezer-friendly muffins. I love to make a big batch and throw them in plastic storage bags and freeze them. It is perfect for the summertime when you are trying to use up the overabundance of zucchini.
Then just take out a few the night before or heat them for a few seconds in the microwave. I’ve kept them frozen for several months.
Healthy Carrot Zucchini Mini Muffins Recipe Tips:
- Many people are concerned with how many veggies there are and how little batter is holding it together. Just go with it. They always bake up perfectly.
- The carrots and zucchini are shredded with a fine grater. There is no need to squeeze out the excess liquid.
- These healthy mini muffins are made with white whole wheat flour. If you can’t get your kids into stuff made with regular whole wheat flour, try this. 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.
- This recipe uses real maple syrup for a nice flavor and sweetness while adding flavor and moisture to this healthier muffin. Honey works too.
- I have never used paper liners. I just scoop the batter into a mini muffin tin sprayed with nonstick cooking spray, then after they bake let them cool on a rack for a few minutes before popping them out with a butter knife.
What do readers say about these healthy veggie muffins?
These are truly veggie muffins for toddlers and kids because they will happily gobble down their veggies without even knowing it. All the reader comments can’t be wrong!
Wow, these are so delicious! Struggling to get my toddler to eat veggies and this is a great way to get some in! I’m having a hard time saving any for her though, they are so good!
I make these muffins weekly because what started out being for my grandson now has become a family favorite and staple! I freeze zucchini and carrot portions pre-shredded and measured so it’s extra easy!
I just want to say THANK. YOU. My daughter (now 13 mo) has always been a fussy eater. These muffins saved us. Literally. She never wanted to be spoon fed and never wanted veggies, so from 9/10 months on these muffins have been a staple in our house and one of the few things we can always rely on her eating (fingers crossed). I make a double batch and freeze them to prevent my husband from eating them all when they’re fresh out of the oven (and bc they’re easier for her to grab/they’re less crumbly soft when they’re a little cold). Thank you!
What are more healthy muffins for kids?
- Flourless Almond Blueberry Muffins are bite-sized and bursting with berries.
- Mini Flourless Peanut Butter Chocolate Chip Banana Muffins are totally irresistible.
- Healthy Blueberry Banana Muffins are another kid-favorite pairing.
- Whole Wheat Pumpkin Apple Muffins combine the best flavors of fall.
Here are more recipes for zucchini for kids…
- Brownie Batter Chocolate Zucchini Oatmeal sneaks zucchini into chocolaty oatmeal to make it more filling and nutritious.
- Sesame Zucchini Noodles make zucchini fun to eat, especially when you toss those zoodles in a yummy peanut sauce.
- Carrot and Zucchini Sandwich Sushi are super fun to pack in a lunchbox.
- Mama Ghannouj from Oh My Veggies is a creative twist on baba ghannouj, but made with zucchini instead of eggplant.
- Zucchini Spaghetti from A Family Feast simply tosses those zoodles with butter and parmesan, a combo every kid loves.
- Chocolate Zucchini Brownies from Texanerin are a healthier indulgence with whole grain, gluten free, and dairy free options.
- And if those don’t suit your kids’ fancy, you might like 12 of the Best Kid-Friendly Zucchini Recipes.
Healthy Carrot Zucchini Muffin Recipe
Filled with whole-grains and vegetables and naturally sweetened with just a bit of maple syrup or honey, these are the perfect healthy muffins for kids to grab for breakfast or grab as a snack. These healthy zucchini muffins with carrots and raisins are a great way to use up all that summer zucchini, so make a few batches to keep extra in the freezer.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!
Healthy MiniCarrot Zucchini Muffins
- Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
- Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the zucchini, carrot and raisins and stir gently until just distributed.
- Fill each cup in the mini muffin pan approximately 3/4 full (I use a small cookie scoop slightly overfilled).
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in pan for a few minutes before removing to a cooling rack to cool completely.
- Store in an airtight container at room temperature for several days. Keeps for up to a week in the refrigerator or several months in the freezer.
Originally published on May 18, 2014