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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Hi! I made these for my toddler son who doesn’t eat veggies and he ate them! He has an egg allergy so I even used an egg substitute and they turned out great! So delicious! I was wondering- do you think I could use another sweetener like Truvia Baking Blend instead of the maple syrup, or does the syrup help with the consistency? Thank you!
Hi! Oh yay, I’m so glad he likes them! I haven’t tried it with anything other than honey or maple syurup, but given the moisture from the veggies, it might be OK. If you do, come back and let me know.
what egg replacement did you use?
Hi Grace,
I didn’t use an egg replacement. The recipe calls for one egg.
My 12 month old loves these!
I am so happy to hear that, Sarah. Thanks for your comment!
I made these muffins tonight and they are delicious! Super quick and easy. My toddler can’t get enough of them. Thanks for sharing!
I’m so happy to hear that, Samantha! Isn’t it a great feeling when we can find healthy things that our kids love?!
Great muffin recipe. I make these for my 18 month old without the sugar and he loves them. I add a little milk or almond milk instead. I also just use whole wheat flour. Thank you for the recipe!
I’m so happy to know that you and your son are enjoying the mini muffins, Jane. Thank you for letting me know!
These look great, but I am not sure what you mean by white whole wheat flour. Isn’t that a contradiction? Thanks!
Jane, The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour. The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. You can use traditional wheat flour if you’d like, in the same amounts, but the muffins will be a little stronger in flavor.
So stinkin’ easy and delicious! Thank you for this recipe!
We love these! I cut the maple syrup down to 1/3 cup and used 1 cup of carrots and omitted the raisins and they are fabulous. They have become a staple in our house for my 16 month old, he eats 3-4 for breakfast quite frequently. They freeze beautifully. I take a couple out the night before to thaw for the next morning. Thanks so much for this recipe (currently baking probably my 20th batch!)!!!
Leah, it makes my heart happy to know that one of my recipes has become such a favorite for your family! Thank you so much… and enjoy those carrot muffins! 🙂
The texture on these were perfect. I thought these were a little bland but my toddler came back begging for more. I used honey but I think next time I’ll use maple and add a little extra cinnamon. I didn’t think I was going to like the raisins but they added a nice little sweetness. Overall two thumbs up.
I’m glad to hear that you and your little one enjoyed the recipe, Lulu!
These are really good. I used white flour and half sugar half honey since I didn’t have enough. The batter didn’t seem liquid enough but I figured the veggies would help with that, and they DID! Yummy yummy. I wonder how many calories they are? I made a dozen regular sized muffins.
Hi Kaela! I’m so happy to hear that you enjoyed the mini muffins recipe and that your substitutions worked well, too! I don’t know the calorie count for them, but I do know that a lot of people use the free nutritional calculator on MyFitnessPal.com, so perhaps you can do that too.
Thanks! I used the MyFitnessPal app, and with my variations, they are about 100 calories each, if you make a dozen regular sized muffins. In case anyone wanted to know.
Great info!
How long will these stay fresh/edible on the counter? Should I refrigerate them? What would be the best way to store them? Normally I would freeze them but I’m thinking we will be eating the entire batch within a week this time. Thanks.
Hi Elizabeth! I usually refrigerate muffins that have dairy products and/or vegetables in them, otherwise they tend to get moldy quickly, but if you think they’ll get eaten up within 2 or 3 days, I’m sure the muffins will be fine on the counter if they’re wrapped well or in an airtight container. I hope you enjoy them!
Can I bake these muffins in a loaf pan?
I haven’t tried it, so you’ll first want to see if there is enough batter for the loaf pan. If there is, I’d also recommend lowering the temperature to 325°F. Let me know if you try it!