Healthy Snacks: Carrot Zucchini Mini Muffins

April 3, 2014 by Jenny Melrose
1 of 2
Use your ← → (arrow) keys to browse. Click on the picture or link for the full tutorial.

Your kids will love that these muffins are sweet, moist, chewy, and bite-sized. You’ll love that they are packed with vegetables and whole grains instead of tons of sugar. Whether you want a portable, poppable breakfast or tasty health snacks, with the spring and summer veggies starting to show up in gardens and farmers markets, it’s time to make a few batches of Healthy Carrot Zucchini Mini Muffins.

Healthy Carrot Zucchini Mini Muffins

Healthy Snacks: Carrot Zucchini Whole Wheat Mini Muffins

continue reading

1 of 2
Use your ← → (arrow) keys to browse. Click on the picture or link for the full tutorial.

    Comments

  • Robyn @ simply fresh dinners


    MMmmmm, these are right up my alley. Those look so scrumptious and you gotta love a muffin that’s healthy, too! I am trying to recall if I’ve ever combined carrot and zucchini in a muffin or loaf and I don’t think I have and I don’t know why because the flavours are perfect together. Thanks so much for sharing!

  • jayashree


    lovely glad to find these here. They really look tasty

  • Heather @ French Press


    I bet I could even get my kids to eat these

  • Michelle @ A Dish of Daily Life


    Two of my favorite veggies to make bread with! These look delicious!

  • Kara


    These look great!

  • Valerie


    Do you think if I used the pulp from carrots after juicing for this recipe it would work? Or would it be to dry?

    • Ana


      Yes, it works I do this all the time, I always make muffins or bread out of my apple/carrot juicing leftovers : )

  • Sarah


    I just made these with my 3 year old. They are scrumptious! Thanks

  • Ashley


    They sound great! My only concern is the amount of maple syrup/honey. 1/2 cup is quite a lot of sugar. Does anyone think it would work if I did 1/4 c of maple/honey and 1/4 c of water instead?

  • Kim


    Made these yesterday with my 4 year old. They are GREAT-very moist!! We did add the whole 1/2 cup of maple syrup and they didn’t come out too sweet.

  • Carmen


    I have regular whole wheat flour not white. Will that work also?

  • Amy


    These look great, but I don’t have a mini-muffin pan. If I use my regular muffin pan, any ideas on how the temp/time might need to be adjusted?

  • Brandi


    These were so good I think my toddler and I consumed them all in a 24 hour period:o needless to say I am at least doubling the recipe this time. I am going to incorporate some rolled oats and possibly some banana, aaple sauce or pumpkin (haven’t decided). Thank you!

  • sadie


    to me these muffins don’t seem all that healthy because look at the ingredients i mean syrup really that’s packed full of sugar and these muffins might be mini but that doesn’t mean they are healthy

  • Brandi


    You don’t have to use syrup. You can use honey. You could also add some banana or apple sauce replacing some of the butter and maybe add a little less honey. Anyway, made these AGAIN! I doubled the recipe and instead of 2 cups flour I used 1 1/4 c flour and 1 c rolled oats and I used 3T butter and 3T mashed avocado. I used a combo of 100% maple syrup and raw honey and used about 3/4c and they are delicious again! I also chopped up a few prunes and added them just bc I had them. I think I need to make these next week with pumpkin for our toddler Halloween party:)

Leave a Comment

Your email is never shared.
Required fields are marked *




The Melrose Family