Arabella has always been a really good eater, but lately foods have been hit and miss. One minute she LOVES something and the next minute she has no interest. Getting her to actually focus on a meal for more then five minutes is also a miracle (ha!). One thing I can always count on her eating is muffins, so we’ve been baking up veggie loaded healthy muffins every week. I keep them on hand and even freeze some so there’s always muffins available for healthy snacks throughout the day. These carrot zucchini muffins were a huge hit!

Cooling Rack // Kitchen Towels // Mug

These muffins tastes like fall. They’re loaded with veggies and whole wheat flour, so they’re packed with fiber and nutrients. They’re great for picky toddlers who need to sneak in some extra veggies, but tasty so the whole family won’t be able to stop eating them!

Carrot Zucchini Muffins Recipe

This recipe is a take on my moms classic zucchini muffins with some extra veggies and healthy swaps. The recipe is super simple and forgiving. My toddler does most of the steps. Baking with kids is a great experience and also helps them to be more likely to eat the food they helped make. Feel free to add in nuts and/or raisins for added nutrients.

Carrot Zucchini Muffins

Meaghan Ashworth

Veggie packed muffins perfect for sneaking extra veggies into your kids diet, but tasty enough to be perfect for the whole family to love!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Total Time 50

Course Breakfast

Cuisine American

Equipment

mixer
oven

Ingredients

1 Medium Carrot
2 Medium Zucchini
3 Eggs
3/4 cups Butter or Coconut Oil melted and cooled
1 cup Sugar
3 tsp Vanilla
3 cups Flour I use half whole wheat and half all purpose
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tsp Cinnamon
1 tsp Cloves
1/2 tsp Nutmeg

Instructions

Preheat oven to 350 degrees.
Grate carrot and zucchini with a box grater.
Add wet ingredients to mixer. Eggs, melted butter (cooled), sugar, vanilla, carrots and zucchini. Mix together until combined.
Add dry ingredients to wet. Flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg. Mix until combined
Spray or line muffin trays. and fill 3/4 of the way full.
Bake on 350 for 15-18 minutes. Larger muffins will take longer.

Notes

** Recipe makes about 48 mini muffins of 24 regular sized muffins

Keyword healthy recipes, kid friendly

If you give this recipe a try I’d love to hear what you think!

*Affiliate links used. All thoughts and opinions are 100% my own.