Go Back
Print

Irresistibly Easy Carrot Zucchini Mini Muffins to Brighten Your Day

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 150
These delightful mini muffins combine the sweetness of carrots and zucchini with warm spices, making for a nutritious and tasty treat perfect for any time of day.

Ingredients

Vegetables

  • 1 cup Grated Carrot (Adds natural sweetness and moisture)
  • 1 cup Shredded Zucchini (Squeeze out excess water)

Dry Ingredients

  • 2 cups All-Purpose Flour (Can substitute half with whole wheat)
  • 1 tbsp Baking Powder (Helps the muffins rise fluffy)
  • 1 tsp Baking Soda (Works with acidic ingredients)
  • 1 tsp Ground Cinnamon (Provides warm, cozy spice)
  • 1/2 tsp Salt (Enhances flavors)
  • 3/4 cup Brown Sugar (Provides rich sweetness)

Wet Ingredients

  • 2 large Eggs (Binds ingredients)
  • 1/2 cup Vegetable Oil (Keeps muffins moist)
  • 1 tsp Vanilla Extract (Brings depth and aroma)

Add-ins

  • 1/2 cup Chopped Walnuts or Pecans (For crunch and nutty flavor)
  • 1/2 cup Raisins or Dried Cranberries (For chewy sweetness)
  • 1/4 cup Ground Flaxseed (Boosts nutrition and binding)

Instructions 

  • Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  • In a large bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
  • In another bowl, whisk eggs, oil, and vanilla. Stir in grated carrots, zucchini, and add-ins.
  • Mix wet ingredients into dry until just combined. Do not overmix.
  • Spoon batter into muffin tin, filling each cup about 3/4 full. Bake for 15 minutes or until a toothpick comes out clean.

Notes

Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Calories: 150kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot, muffins, Zucchini