Zucchini Carrot Muffins
Soft, lightly sweet, and full of hidden veggies, these Zucchini Carrot Muffins make a nourishing breakfast or snack that everyone will enjoy. Made with banana, zucchini, and carrot, they deliver wholesome flavor with a tender crumb—plus they’re freezer-friendly and ready in under 25 minutes!
Equipment
- 1 mini muffin pan (24-cup)
- 1 Mixing bowl (medium-sized)
- 1 Whisk or fork (for beating eggs)
- 1 Grater (for carrot and zucchini)
- 1 Measuring cup set
- 1 Spatula or spoon (for mixing batter)
- 1 Wire rack (for cooling)
- 1 Nonstick cooking spray or brush (for greasing pan)
Ingredients
- ½ cup grated carrot
- ½ cup grated zucchini squeezed very dry
- 2 large eggs lightly beaten
- ½ cup mashed ripe banana about 1 large banana
- ¼ cup melted butter or neutral oil such as canola or vegetable oil, slightly cooled
- ¼ cup maple syrup or honey
- 1¼ cups whole wheat flour or all-purpose flour, if preferred
- ½ cup raisins or mini chocolate chips
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare Your Oven and Pan: Begin by preheating your oven to 375°F (190°C). This ensures the oven reaches the ideal temperature so the muffins bake evenly. While waiting, prepare a mini muffin pan (24-cup size) by lightly greasing it with a nonstick cooking spray, or brushing it with a thin layer of melted butter or oil. This step prevents the muffins from sticking and makes removal easy later. Set the pan aside until the batter is ready.
- Grate the Vegetables: Using a fine grater, grate ½ cup of carrot and ½ cup of zucchini. This allows the vegetables to blend smoothly into the muffin batter, creating a tender texture. For zucchini, it is essential to squeeze out excess moisture after grating. Use a clean kitchen towel or paper towels to press the zucchini gently. This step is key to preventing soggy muffins and ensuring the batter maintains the right consistency.
- Mash the Banana: Peel one large ripe banana and place it in a small bowl. Mash it thoroughly with a fork or potato masher until smooth and creamy. The banana acts as a natural sweetener and adds moisture, keeping muffins soft while contributing fiber and nutrients.
- Mix Wet Ingredients: In a medium-sized mixing bowl, combine the grated carrot, grated and squeezed zucchini, lightly beaten eggs, mashed banana, and ¼ cup melted butter or neutral oil (such as canola or vegetable oil). Add ¼ cup maple syrup or honey for natural sweetness. Stir gently with a spatula or wooden spoon until all ingredients are combined evenly. Avoid overmixing here to keep muffins tender.
- Incorporate Dry Ingredients: In a separate bowl, whisk together 1¼ cups whole wheat flour (or all-purpose flour if preferred), 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Gradually add this dry mixture into the wet ingredients. Stir gently until combined—stop mixing once there are no large flour pockets. Overmixing can result in dense muffins.
- Add Mix-Ins: Fold in ½ cup raisins or mini chocolate chips, depending on your preference. Raisins add natural sweetness and chewy texture, while chocolate chips create a treat-like flavor kids and adults love. Stir lightly to distribute evenly without overworking the batter.
- Portion the Batter: Using a tablespoon or small cookie scoop, divide the batter evenly into the prepared mini muffin pan. Each muffin cup should be filled about three-quarters full to allow room for rising during baking. This recipe should produce about 24 mini muffins.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 14–16 minutes. Baking time may vary slightly depending on your oven. The muffins are ready when the edges turn lightly golden and a toothpick or cake tester inserted into the center of a muffin comes out clean without wet batter clinging.
- Cool the Muffins: Once baked, remove the pan from the oven and let it rest on a cooling rack for about 2–3 minutes. This allows the muffins to firm slightly, making them easier to remove. Use a small paring knife to gently loosen any muffins that stick to the pan edges.
- Serve or Store: Transfer muffins to a wire rack to cool completely before serving. Enjoy them warm for the best taste, or store them in an airtight container. They can be kept at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months. Reheat slightly before serving for optimal texture and flavor.
Notes
- Moisture Control: Squeezing the zucchini thoroughly is crucial to avoid excess moisture, which can make muffins dense or soggy.
- Banana Ripeness: Use very ripe bananas for natural sweetness and softer texture. Overripe bananas work best.
- Mixing: Stir gently when combining dry and wet ingredients to prevent overmixing, which can result in tougher muffins.
- Baking Variations: If baking in a regular muffin pan instead of mini muffin tins, increase baking time to 20–22 minutes and check doneness with a toothpick.
- Flavor Adjustments: Add a pinch of nutmeg or ginger for extra warmth, or swap raisins for dried cranberries or chopped nuts.
