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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Recipe was quick and easy. I followed the recipe to the T, but it came out dry (15 min at 350). It could be my oven’s fault. Next time I will add an extra egg yolk and take the muffins out 2-3 minutes less.
I’m sorry to hear that. I’ve never heard of anyone saying they turned out dry and I’ve never had that problem. Did you happen to squeeze the liquid from the shredded veggies?
These were so awesome! My kids loved them. They are so moist and the flavor is perfect. Searching your website now for more mini muffin recipes…………..
I am so glad to hear that!
These sound like a delicious and healthy snack! I am wondering though if you think swapping out equal amounts of agave nectar syrup for the maple syrup would still work out? Some of the family are type 2 diabetic and agave and stevia sweeteners process better in their bodies.
Hi Heather! These muffins are always a hit. I think agave should work fine.
What could I sub for the butter?
I haven’t tried it, but I would think you could use coconut oil.
I used regular whole wheat flour, replaced butter with 3 tablespoons avocado oil and reduced the maple syrup but just a little under the full1/2 cup and no raisins. Absolutely delicious, super moist almost like a cake. It made 12 cupcake size muffins and it’s not 24 hours yet and my picky 2 year old keeps going back to the container.
I made these today, substituting a blended flour(wheat,oats,millet,coconut) which had to be sifted a few times, for the white whole wheat flour and they turned absolutely gorgeous. Added an extra egg white to improve the texture given the flour used and also walnuts, and still turned out great. Wonderful recipe which will be used over & over again!
I’m so glad you enjoyed the muffins, Hazel. Thank you so much for your comment and for rating the recipe!
I’ve made these before using honey and they turned out amazing. This time I used pure maple syrup, but they turned out with a bitter aftertaste. Is this because the baking soda did not activate with the amount of liquid in the receipt?
I am honestly not sure. I have never had an issue with it in their recipe. Perhaps you want to try with fresh baking soda.
I have tried the recipe with gluten free plain flour. I used oven for 180 degrees. I am new to baking. Only thing I want to ask when I used the toothpick to check the Muffin. It come out clean but when I try to cool the Muffin it was wet. Is it OK for Muffin to be wet when it’s hot? Thanks for the recipe.
The muffins are moist, not wet. You might need to bake it a couple more minutes. That being said, I know in England and other parts of Europe they have “plain flour” and “strong flour” and honestly, I don’t know the difference. So I am not sure how the flour you use substitutes for what I use. I haven’t done it in this recipe, but my usual “go-to” for a GF substitute if Bob’s Red Mill 1-to-1 Gluten Free Flour. I have made these muffins with a combination of brown rice flour, potato starch, and tapioca starch – https://cupcakesandkalechips.com/gluten-free-carrot-zucchini-mini-muffins/
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! We made a double batch and substituted a little grated apple for some zucchini and it worked out great. Thank you so much for this recipe!
I’m so happy to hear that everyone is enjoying the mini muffins, Laine! 🙂 Thank you for rating the recipe, too.
Thanks, these were so good! They were delicious and stayed moist.
I’m so glad to know that you enjoyed the muffins, Kaye. Thanks for rating the recipe, too!
I made them again with strawberries replacing the carrot. Excellent, too!
What a great idea, Kaye!
I would like to make these today but only have all purpose white flour.
How do you think they would come out?
Any suggestions for altering if I do so?
Hi Judy,
Sorry for the delay. Using all-purpose flour with this recipe will work just fine. You don’t need to alter the ingredient amounts at all… just substitute 1 cup of all-purpose flour for the whole wheat flour. Enjoy!
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’m so happy to hear that everyone enjoys the mini muffins, Kitty! Great idea to prep the shredded veggies, too!
Hi, I loved the recipe and have almost everything on hand to do it tonight! I just have a few quick questions: can I substitute the baking soda for baking powder? Can I use a full sized muffin tin?? Thanks!!!
Hi Giulia! Typically you cannot swap baking soda for baking powder as they act a little differently in making baked goods rise depending on the other ingredients in the recipe. You should be able to bake it as full size muffins. It will probably make about 8 muffins and you will need t bake them longer.