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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 moist and flavorful mini muffins combine the sweetness of carrots and zucchini with warm spices, perfect for a quick breakfast or snack.

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, mix dry ingredients: flour, baking powder, baking soda, cinnamon, salt, brown sugar, and ground flaxseed.
  • In another bowl, whisk eggs, oil, and vanilla. Stir in grated carrots, zucchini, and add-ins.
  • Combine wet and dry ingredients until just mixed. Spoon batter into muffin cups.
  • Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.

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, Mini Muffins, Zucchini