Carrot Zucchini Mini Muffins
These delicious Carrot Zucchini Mini Muffins combine the goodness of grated vegetables with the sweetness of honey or maple syrup, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour Provides a fluffy texture and subtle nutty flavor.
- ½ teaspoon cinnamon Adds warmth and flavor.
- ¼ teaspoon salt Enhances sweetness and balances flavors.
- 1 teaspoon baking soda Helps muffins rise.
Wet Ingredients
- 3 tablespoons butter, melted Adds moisture.
- ½ cup maple syrup or honey Natural sweetener.
- 1 large egg, beaten Acts as a binder.
- 1 teaspoon vanilla extract Adds flavor.
Vegetables & Add-ins
- 1 cup grated zucchini Adds moisture and nutrition.
- ½ cup grated carrot Adds sweetness.
- ½ cup raisins Optional for added texture and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan with cooking spray.
- In a large bowl, whisk together the white whole wheat flour, cinnamon, salt, and baking soda.
- In another bowl, stir the melted butter, maple syrup (or honey), beaten egg, and vanilla extract together until well combined.
- Combine the dry ingredients with the wet ones, mixing just until combined. Be careful not to overmix.
- Fold in the grated zucchini, carrot, and raisins.
Baking
- Fill the muffin cups about ¾ full with the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Ensure grated zucchini is well-drained. Use room temperature ingredients and don’t overmix the batter. Allow muffins to cool before serving.