Easy Zucchini Carrot Muffins Recipe

Zucchini Carrot Muffins are a wholesome, soft, and perfectly moist treat that brings together the natural sweetness of ripe bananas, the warm flavor of cinnamon, and the subtle earthiness of whole wheat flour.

These mini muffins are ideal for kids and adults alike, making them a smart option for busy mornings, snack boxes, or a quick afternoon pick-me-up. Packed with fruits and vegetables, they offer a delicious way to sneak extra nutrients into your day without compromising flavor.

1. Zucchini Carrot Muffins Recipe ( Yield: 24 Mini Muffins )

Ingredients

• 1/2 cup grated carrot

• 1/2 cup grated zucchini, squeezed very, very dry

• 2 eggs, lightly beaten

• 1/2 cup mashed very ripe banana (about 1 large banana)

• 1/4 cup melted and slightly cooled butter or neutral oil like canola

• 1/4 cup maple syrup or honey

• 1 1/4 cups whole wheat flour

• 1/2 cup raisins or chocolate chips

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line it with mini muffin liners.

Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible—this step is essential for preventing soggy muffins.

In a large mixing bowl, combine the grated carrot, drained zucchini, beaten eggs, mashed banana, melted butter (or oil), and maple syrup (or honey). Stir until the mixture is smooth and evenly combined.

In a separate bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can make the muffins dense.

Fold in the raisins or chocolate chips.

Spoon the batter evenly into the mini muffin cups, filling each about 3/4 full.

Bake for 10–12 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

2. Tips for Perfect Zucchini Carrot Muffins

Perfecting Zucchini Carrot Muffins doesn’t require complicated techniques, but a few smart tips will ensure they turn out light, moist, and flavorful every time.

Remove as much moisture as possible from the zucchini.

Zucchini contains a great deal of water, and if it isn’t wrung out thoroughly, it can add too much moisture to your batter. A kitchen towel works best for squeezing it dry.

Use very ripe bananas for better sweetness and texture.

Ripe bananas are softer, mash more easily, and add natural sweetness that enhances the flavor without extra sugar.

Don’t overmix the batter.

Overmixing creates dense or rubbery muffins. Stir only until the dry and wet ingredients come together.

Customize with mix-ins.

Raisins provide extra moisture and chewiness, while chocolate chips add richness—either option works beautifully. You can also try chopped nuts for extra crunch.

Check early for doneness.

Mini muffins bake quickly. Start checking at 10 minutes to avoid overbaking, which can cause dryness.

3. Frequently Asked Questions

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be substituted 1:1. The muffins will be slightly lighter in color and softer in texture.

Can I make these muffins dairy-free?

Absolutely. Simply use oil instead of melted butter and choose dairy-free chocolate chips if you are adding chocolate.

Can I turn this recipe into full-size muffins?

Yes. Fill a standard muffin pan and bake for 18–22 minutes, checking for doneness with a toothpick.

Do these muffins freeze well?

They freeze exceptionally well. Once cooled, place them in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Can I omit the banana?

The banana provides moisture and sweetness, so omitting it will change the texture. However, you can replace it with 1/2 cup of applesauce or pumpkin puree.

Are these muffins sweet enough for kids?

Yes. They are naturally sweet from the banana, carrots, and optional raisins, making them kid-friendly without being overly sugary.

4. Nutrition Information

The following table provides an approximate nutrition breakdown for one mini muffin:

Zucchini Carrot Muffins are a wholesome and versatile treat that blends the goodness of vegetables, whole grains, and natural sweeteners into every bite. With their moist texture, warm cinnamon flavor, and customizable mix-ins, these mini muffins are perfect for breakfast, snacks, or lunchboxes. They come together quickly with simple ingredients, making the recipe approachable even for beginner bakers.