Zucchini & Carrot Muffins

star rating (17) rate this recipe »
dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 standard muffins, or 20 mini muffins

Recipe photo

These muffins are so yummy, it's hard to believe how many healthful ingredients they have. They're also a good home for some of that zucchini your neighbors dropped off at your back door while you weren't looking!

Zucchini & Carrot Muffins

star rating (17) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 6 standard muffins, or 20 mini muffins
Published: 07/28/2010

Ingredients

Directions

1) Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.

2) Whisk together the sugar, oil, salt, and egg.

3) Add the zucchini, carrots, dried fruit and nuts.

4) Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.

5) Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

6) Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.

7) Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.

Yield: 6 standard muffins, or 20 mini muffins.

Nutrition information

Serving Size: 1 muffin (100g) Servings Per Batch: 6 Amount Per Serving: Calories: 250 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 30mg Sodium: 300mg Total Carbohydrate: 37g Dietary Fiber: 5g Sugars: 22g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 10/29/2014
  • from
  • Loved this recipe -- as does my 18 month old! We even reduced the sugar by a bit and substituted a banana for some oil and it's SO good!
  • star rating 08/12/2014
  • Amanda from Vermont
  • What i love about this recipe: i always have all ingredients on hand; a batch that yields 6 muffins is perfect for a gal living on her own; hardly any fat/oil used (perfect for a gal watching her waistline); quick prep and short baking time; and holy smokes--these are so delicious! I used dried cherries and pecans since i had 'em on hand--everything else was to-the-letter. These are most definitely my new go-to recipe for quick, easy, and healthy-feeling muffins.
  • star rating 06/29/2014
  • Allison from Meadow Vista, CA
  • Love these and so do my young kiddo! My go to recipe for breakfast and lunches!
  • star rating 10/23/2013
  • Julie from KY
  • I was looking for a quick, healthy breakfast for my two daughters on school mornings. I guess you could say I made the "plain" version of this recipe based on what I had in the pantry and what I thought the girls would eat. I left out the dried fruit, nuts, and flax and substituted the vegetable oil for coconut oil. They were delicious! Next time I'll be doubling or tripling the recipe!
  • star rating 09/08/2013
  • Deb from Louisville, KY
  • Just made these with my 9 year old and they are a hit! We made according to recipe ( with pineapple-no chips); only change was to sub wheat bran for flax meal. Great flavor and texture. Food processor made short work of grating. Made with high quality cinnamon, and next time I'd lessen just a bit. Great healthy snack or breakfast- will make these over and over.
  • star rating 08/10/2013
  • from
  • star rating 05/26/2012
  • fourohok from KAF Community
  • Fabulous!! I was given a zucchini by a well-meaning friend but I don't like zucchini. I thought I'd give this recipe a try and now I'll have to either grow or buy zucchini. LOL It's absolutely wonderful! I love it. I made the mini-muffins; but, next time I'll make the regular size ... then I won't have to eat so many. :) Didn't have flax meal so I used oat bran as someone suggested. They came out perfect!!
  • star rating 04/19/2012
  • Paige from Houston, TX
  • We took this to a healthy kids cooking/tasting event and it was very well liked by kids and adults. We used regular whole wheat flour (not white) and only added cinnamon chips with no nuts or dried fruit to make it more kid-friendly. The recipe doubled just fine. I'll make this again and I know my family will eat the muffins, BOTH parents and children, so that's a big win.
  • star rating 08/11/2011
  • Melanie from Albuquerque
  • star rating 07/24/2011
  • mumpy from KAF Community
  • good stuff!....great taste, nice teture, very moist....i'll have to make a double batch next time because we, and the grandsons, went trhough all the mini-muffins in no time...made the recipe exactly as shown, including the dried pineapple, though i confess to having had doubts about that particular choice....glad i decided to go with it - it's SOOO good in these muffins! i used a tablespoon cookie scoop to fill the mini-muffin cups, and finshed with 22 muffins....next time i'll make regular size, i think.....and there will be a next time....the boys are already asking for a repeat.
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