Easy Zucchini Carrot Muffins 4 Kinds Of Produce

My kids aren’t super into zucchini…unless it’s tucked into a baked good. So each year when we have too much zucchini (or we get bags of it left by our front door…) I bake it up into muffins. I love this easy toddler muffin recipe since it has zucchini and carrot, plus simple pantry staples. They’re moist, tender, and easy to make and store. These are sweetened with ripe banana and maple syrup and taste like classic zucchini bread…only they’re in a really fun-to-eat mini muffin size! (You may also like Chocolate Chip Zucchini Muffins, Carrot Cake Muffins, and Healthy Zucchini Muffins.)

Ingredients You Need

Here’s a look at the ingredients that you’ll need to make this Zucchini Carrot Muffin recipe so you know what to pick up at the store:

Carrot: We’ll grate this so it blends right into the muffin batter. Zucchini: This veggie gets grated, then squeezed really dry before adding it to the batter. Eggs or an egg substitute. Very ripe banana (about 1 large banana): This adds nice flavor and sweetness. Melted and slightly cooled butter (or neutral oil like canola) Maple syrup (or honey): To add a little more sweetness. Whole wheat flour: I use this flour here since it helps absorb moisture from the produce in the recipe so the muffins bake through nicely. Raisins or chocolate chips: You can pick one or other, or do a mix of both. Cinnamon, baking powder and baking soda to round things out.

TIP: I prefer to grate a whole carrot, rather than buying it already grated, since it tends to have a finer texture that blends more easily into a muffin when you do it at home.

Step-by-Step Instructions

This is a quick look at the steps in this Zucchini Carrot Muffin recipe. Scroll down to the bottom of the post for the full recipe. TIP: Be sure to squeeze your zucchini very dry to ensure the best final texture in these muffins.

Other Muffins for Kids You May Like

I love making muffins and I have so many that are chock full of goodness. Here are a few favorites.

Applesauce Muffins Spinach Banana Muffins Lemon Blueberry Muffins Savory Veggie Muffins Vegan Zucchini Muffins

TIP: You can find all of my muffin recipes here.

How to Store

Store Zucchini Carrot Muffins in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. Warm slightly to serve if desired.

Best Tips for Success

Egg-Free: Omit the eggs. Add ¼ cup milk and increase the baking soda to 1 teaspoon. Continue with the recipe. Dairy-Free: Use oil instead of butter. Gluten-Free: Use a GF cup for cup flour instead of the whole wheat. You can use all purpose flour instead of whole wheat if desired. I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins.

If you make these muffins, I’d love to hear your feedback. Please comment and rate the recipe below!