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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!
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Prep Time
30
minutes
mins
Cook Time
18
minutes
mins
Total Time
50
minutes
mins
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