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Carrot Zucchini Muffins
Meaghan Ashworth

Carrot Zucchini Muffins

Veggie packed muffins perfect for sneaking extra veggies into your kids diet, but tasty enough to be perfect for the whole family to love!
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 50 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • mixer
  • oven

Method
 

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

Notes

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