Carrot Zucchini Muffins
These carrot zucchini mini muffins are the kind of snack that disappears before you realize it happened. They’re soft, lightly spiced, and just sweet enough, with grated carrot and zucchini folded right into the batter. Baked in a mini muffin pan, they’re perfectly sized for little hands, lunchboxes, or quick snacks, and they come together easily with simple ingredients and no extra steps.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option, Dairy-free option
- Skill Level: Easy
While my kids actually like vegetables—especially raw and dipped in Greek Yogurt Ranch— they don’t love ALL vegetables. So I try to get them in when I can. These carrot zucchini muffins are a perfect way to add extra veggies in a way that they will eat.
Filled with whole grains and vegetables and naturally sweetened with just a bit of maple syrup or honey, these are the perfect muffins for kids to grab for breakfast or a snack. It might seem like a lot of zucchini, but they bake up super moist and tender. Plus, they’re packed with whole grain flour and are low in fat and added sugar. Win-win! Want a gluten free version? Check out my recipe for Gluten Free Carrot Zucchini Muffins!
What Makes These Carrot Zucchini Muffins So Good?
- Kid-friendly. My 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. Somehow, in muffin form, zucchini is totally acceptable. Whatever works!
- A great way to use up all that summer zucchini. Got a big crop of zucchini in the garden? Bake a few batches of these muffins and stash some in the freezer.
- Easy. This is a stir-together batter, so no mixer is needed. And you don’t need to squeeze out any excess liquid from the carrots and zucchini, which saves time, too!
- Made for lunchboxes. I love that there’s just a little sweetener in the form of maple syrup, so there won’t be a big sugar crash later. And the muffins are nut-free, so you can send them off to school even if it’s a nut-free environment.
- Fan favorite. These muffins have been getting kids to eat their veggies for years! Check out these 5-star reviews!
So easy to make and my 4 year old is obsessed! Love the hidden veggies and that it’s only sweetened with maple syrup. -Yvonne
I don’t usually leave reviews, but I have made this recipe so many times now, it seems wrong not to.
These muffins are amazing. It’s a very forgiving recipe, and it’s packed with veggies, which is fantastic. They’ve been a go-to in my house for years. -Liz
Love these! I make a batch just about every week! -Ali
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! -Chrissi
Recipe Ingredients
Here’s the short ingredients list for these vegetable muffins, along with a few notes. Don’t forget to scroll to the bottom of this post for the full ingredient amounts.
- White Whole Wheat Flour: You could also use regular whole wheat flour or whole wheat pastry flour which may slightly affect the color of the muffins (these are darker flours) but not the taste.
- Cinnamon: Feel free to add a little more cinnamon if you like cinnamon.
- Salt: I use fine sea salt or table salt.
- Baking Soda: Check to make sure the baking soda is fresh for the best results.
- Butter: Salted or unsalted butter is fine, or use melted coconut oil to make them dairy-free.
- Maple Syrup: Honey also works here if you don’t have maple syrup, or try coconut sugar.
- Egg
- Vanilla Extract
- Vegetables: A mix of grated zucchini and carrots.
- Raisins: Regular or golden raisins work fine.
How to Make Carrot Zucchini Muffins
Check out how you’ll make this quick recipe in the photos below, and find the full instruction details in the recipe card lower down.
- Prep. Preheat oven to 350°F and spray a mini muffin pan with nonstick cooking spray.
- Make the dry mix. Whisk together the flour, cinnamon, salt, and baking soda. Separately, stir together the butter, maple syrup, egg, and vanilla.
- Combine. Stir the flour mixture to the wet ingredients.
- Add in vegetables. Stir in the zucchini, carrots, and raisins.
- Add batter to pan. Place the batter in the muffin tin, filling each cup about 3/4 full.
- Bake. Place in the oven and bake for up to 20 minutes, until a tester comes out clean. Cool the muffins in the pan, then turn them out to cool completely.
Tips and Variation Ideas
- There’s enough batter, I promise! While there may seem to be minimal batter holding the veggies together, don’t worry! Just go with it. They always bake up perfectly.
- Freeze the carrots and zucchini. This is a great tip from a reader: pre-shred the zucchini and carrots and store them portioned out in one bag, or make up large bags and store them separately. Keep the shredded veggies in the freezer for up to 3 months so you can make these muffins anytime. Thaw the vegetables slightly before adding to the batter.
- No liners are needed. I have never used paper liners, but I do make sure to spray the muffin tin with nonstick cooking spray. Then after they bake, I let them cool on a rack for a few minutes before popping out with a butter knife.
- Cool them completely. The muffins are a bit soft while they’re still warm, so while they still taste amazing, for a sturdier texture let cool to room temperature before eating.
- What kind of flour? These muffins are made with white whole wheat flour. If you can’t get your kids into stuff made with regular whole wheat flour, white whole wheat flour creates a texture closer to regular all-purpose flour and it’s easy to substitute into most recipes. But if they don’t mind whole wheat flour, you can use whole wheat flour or whole wheat pastry flour (finer ground).
- Use either honey or maple syrup. This recipe uses real maple syrup for a nice flavor and sweetness while adding flavor and moisture to this healthier muffin. Honey works too.
- Dairy-free option: Swap the butter for non-dairy butter or an oil of your choice.
How to Store
- Counter – Cool the muffins completely so that they don’t become soggy, then transfer them to an airtight container and keep them on the counter for up to 3 days.
- Fridge – Place the muffins in their airtight container in the fridge for up to 1 week.
- Freezer – These muffins freeze well! Place them in freezer-safe bags and store them in the freezer for up to 3 months. Thaw them in the fridge before eating.
Carrot Zucchini Muffins
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons melted butter, 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
Instructions
- 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 1 cup white whole wheat flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together 3 tablespoons melted butter, ½ cup pure maple syrup, 1 large egg,, and 1 teaspoon vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add 1 cup finely grated zucchini, , and ½ cup 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.
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Can I refrigerate these for a day or two before serving or will it ruin the taste/texture?
They refrigerate just fine for a couple days, and also freeze great!
Thank you so much for sharing this recipe! It looks like a great one to make. Everyone always has too much zucchini from the garden. Thank you for sharing it on the #HomeMattersParty this week
I have fallen in love with freezing things all the time because I can’t help but make big batches of my recipes. These I wouldn’t mind making tons of as well! They look so good! Thanks for linking up with Delicious Dishes Recipe Party!
I really like the simplicity of this recipe. I’m much more likely to prepare a recipe without excessive ingredients. Pinned this to the Merry Monday party board and making plans to bake these.
Two weeks ago I came upon this recipe and have already made two triple batches (in triple the recipe yields 24 regular muffins for me)! I adapted the recipe with less butter, no raisins, and added some applesauce, bananas, pecans, and a little brown sugar (I felt bad using up so much of our maple syrup jug for muffins!) but found your recipe to be a great jumping off point. My two-year-old is known as The Muffin Man around here; he was appalled when he saw me dump the zucchini in the muffin batter (“Don’t do that, Mommy!”) and refused to eat the muffin when he saw the green and orange flecks inside. That is, until I turned my back to wash dishes. Then he tasted the muffin and proceeded to eat two and sneak a third. Thanks!
Oh I love this, and so great that you adapted it to suit your needs! My 5 year old refuses to eat zucchini but he has been eating these muffins for at least three years now.
Baked these last afternoon for my toddler and he ate a couple of them right after his daycare! I had to have one myself. They turned out great – perfect sweetness and so soft! Love how easy they are… Thank you!!
I just made these for my 18 month old son. He gobbled down 6 when he woke up from his nap. I didn’t include raisins since I didn’t have any so just added a little extra zucchini. Thanks for the great (toddler approved) recipe!
Wow, I’m impressed. He must have an appetite like my boys!
These came out brilliantly! Will be making these frequently for my 1 year old!
They are definitely a favorite for my kiddos. Thanks!
Hi,
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!
Jasminder
So glad you (and he) like them! I am not sure how they would do as a cake, as I have not tried it. It might be enough batter for a single layer round cake, but you might need more to do a larger pan. Let me know what you try. Here is a Greek Yogurt Cream Cheese Frosting I like -> https://cupcakesandkalechips.com/double-chocolate-chip-muffins/
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!
Awesome! This is one that I haven’t tried to convert to gluten free yet, but I need to!