These carrot zucchini mini muffins are a favorite in our family. They’re veggie loaded and a great grab and go breakfast, snack, or lunch box item for your kids (and yourself!).
I’m always looking for tasty and creative ways to add more veggies to mealtimes for my little ones, and these muffins are definitely a hit. They’re also very fridge and freezer friendly, so I recommend making ahead to help your mornings go smoothly.
My oldest son loves to help with this recipe as well – whether it’s grating the zucchini, dumping the ingredients, mixing or measuring. While it does make things a little messier, he really enjoys it and it’s a fun activity to do together.
I’ve tried a few recipes for carrot and zucchini muffins and this recipe includes a few tweaks I think work best to lower sugar content and increase healthy fats – while still tasting delicious…
INGREDIENTS AND SWAPS
- Whole Wheat Flour or White Whole Wheat Flour
- Almond Flour
- Baking Soda
- Coconut Oil
- Maple Syrup or Honey
- Vanilla Extract
- Raisins (optional)
- Chia Seeds
Notes on swaps:
- I like to do a split of 50/50 whole wheat to almond flour. It’s a 1:1 swap so you can do 100% almond or 100% whole wheat flour as well based on your preferences and what’s in your pantry. Almond flour is more nutritious with healthy fats, protein and fiber vs a more traditional flour. But it’s also pretty dense and filing, which is why I like the split
- Replaced butter for coconut oil for healthy fat and to make the muffins a bit fluffier
- These muffins have no added sugar, but i’ve found we really don’t need as high of the amount of maple syrup or honey as some other recipes recommend to still taste yummy
- Added Chia seeds for a little crunch, extra protein, and antioxidants
Also here is a link to a mini muffin Silpat tray I love that makes cooking and cleaning up after mini muffins SO much easier! Williams Sonoma is often sending me 20% off coupon codes you could use for this too.
healthy carrot zucchini mini muffins
Recipe // via Mama to Littles
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup coconut oil
- 1/4 cup maple syrup or honey
- 2 large eggs (beaten) – only need 1 egg if 100% whole wheat flour
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini*
- 1/2 cup finely grated carrot *
- 1/2 cup raisins (optional)
- 1/4 cup chia seeds
*For grating, it is ok to use a food processor for the carrots to make it easier. You can use shredded carrots too. However, I recommend using a grater for the zucchini as the food processor will make the zucchini too watery. You can blot the zucchini after shredding, but do not squeeze out all the water as you’ll need it for moisture in the muffins.
- Preheat oven to 350 degrees and prep mini muffin pans with coconut oil, butter, or liners
- In a large mixing bowl, combine the flour, cinnamon, salt, and baking soda. Whisk until combined, then set aside
- In another bowl, combine eggs, maple syrup or honey, coconut oil, and vanilla
- Add wet ingredients to dry ingredients bowl and stir until well combined
- Gently stir in the zucchini, carrots, raisins, and chia seeds
- Fill the muffin cups approximately 3/4 full and bake for 17-22 minutes or until a toothpick inserted in the center comes out clean