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Healthy Little Bites

Featured in Freshly Baked Breads.

Wholesome mini muffins combining whole wheat flour, vegetables, and natural sweeteners for a healthy snack option that kids enjoy.
Clare Greco
Updated on Mon, 20 Jan 2025 16:14:31 GMT
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A close-up of freshly baked savory muffins with green herbs, placed on a white napkin, with additional muffins and a cup of yogurt in the background. Pin it
A close-up of freshly baked savory muffins with green herbs, placed on a white napkin, with additional muffins and a cup of yogurt in the background. | recipesbyclare.com

Let me share my favorite way to sneak veggies into my kids' snacks these carrot zucchini muffins are pure magic! After countless attempts to create something both healthy and delicious I finally nailed this recipe. My picky eaters actually ask for seconds and have no idea they're eating vegetables. It's become our go to breakfast treat and lunchbox staple.

Why These Are Such a Hit

My kids were suspicious at first but the natural sweetness won them over instantly. Those tiny flecks of orange and green blend so perfectly into the muffins you can barely tell they're there. Even my veggie avoiding nephew begs for these when he visits. The best part? No mom guilt when they reach for seconds.

A plate of zucchini muffins is shown beside a cup of coffee and two zucchinis on a kitchen surface. Pin it
A plate of zucchini muffins is shown beside a cup of coffee and two zucchinis on a kitchen surface. | recipesbyclare.com

What You'll Need

  • White whole wheat flour: Provides whole-grain goodness with a lighter texture.
  • Maple syrup: A natural sweetener that enhances flavor.
  • Zucchini and carrots: Finely shredded for moisture and nutrition.
  • Raisins: Sweet, chewy pockets of flavor.

Let's Make Some Magic

Step 1: Prepare Ingredients
Preheat the oven to 350°F. Shred carrots and zucchini but do not squeeze out liquid.
Step 2: Mix Batter
Combine wet and dry ingredients in separate bowls. Mix until just combined, then fold in veggies and raisins.
Step 3: Bake
Spoon batter into a mini muffin tin and bake for 15–20 minutes. Cool before serving.

My Kitchen Secrets

Here's what I've learned from countless batches use the finest grater you have for those veggies they'll virtually disappear into the batter. Don't worry about squeezing out the zucchini moisture it's what keeps these muffins incredibly tender. And my favorite tip spray your muffin tin well no paper liners needed!

A close-up of four golden-brown muffins with herbs, displayed on a white napkin, alongside a cup of yogurt and a blurred background of more muffins. Pin it
A close-up of four golden-brown muffins with herbs, displayed on a white napkin, alongside a cup of yogurt and a blurred background of more muffins. | recipesbyclare.com

Make Them Your Own

The beauty of these muffins is how adaptable they are. Sometimes I'll toss in some mini chocolate chips for a special treat or swap the raisins for dried cranberries. My daughter loves when I add a sprinkle of cinnamon sugar on top before baking. Feel free to play with different mix ins!

Keep Them Fresh

I love making a big batch and freezing them it's such a lifesaver on busy mornings. Just pop them in a freezer bag and they'll keep for months though they rarely last that long in our house! To reheat just microwave for about 20 seconds or let them thaw naturally.

A freshly baked muffin with visible vegetables sits on a napkin beside a yellow bowl of creamy dip, with more muffins in a blue tray in the background. Pin it
A freshly baked muffin with visible vegetables sits on a napkin beside a yellow bowl of creamy dip, with more muffins in a blue tray in the background. | recipesbyclare.com

Perfect Pairings

These muffins are amazing on their own but try them with a schmear of almond butter for extra protein. We love them alongside Greek yogurt and fresh fruit for breakfast or tucked into lunchboxes with string cheese and apple slices. The possibilities are endless!

Why You'll Love These

These muffins are a game changer for busy parents. They're nutritious enough for breakfast quick enough for snack time and fun enough for parties. Plus seeing kids devour vegetables without complaint? That's what I call a mom win!

A plate of freshly baked zucchini muffins is displayed next to a blue cup and some zucchini on a checkered cloth. Pin it
A plate of freshly baked zucchini muffins is displayed next to a blue cup and some zucchini on a checkered cloth. | recipesbyclare.com

Frequently Asked Questions

→ Can I use regular whole wheat flour?
Yes, though white whole wheat gives a lighter texture and milder flavor.
→ How do I store these muffins?
Room temperature several days, fridge up to a week, or freeze up to several months.
→ Can I make regular sized muffins?
Yes, increase baking time to 20-25 minutes for standard muffin tins.
→ Why squeeze the zucchini?
Removing excess moisture helps achieve proper texture. Drain grated zucchini well.
→ Can I omit the raisins?
Yes, or substitute with other dried fruit or mini chocolate chips.

Carrot Zucchini Mini Muffins

Bite-sized whole grain muffins packed with vegetables and naturally sweetened. A nutritious snack for kids and adults.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 mini muffins)

Dietary: Vegetarian

Ingredients

01 1 cup white whole wheat flour.
02 ½ teaspoon cinnamon.
03 ¼ teaspoon salt.
04 1 teaspoon baking soda.
05 3 tablespoons butter, melted.
06 ½ cup maple syrup or honey.
07 1 large egg, beaten.
08 1 teaspoon vanilla extract.
09 1 cup grated zucchini.
10 ½ cup grated carrot.
11 ½ cup raisins.

Instructions

Step 01

Heat oven to 350°F. Spray mini muffin pan with cooking spray.

Step 02

Whisk flour, cinnamon, salt and baking soda.

Step 03

Stir together butter, sweetener, egg and vanilla.

Step 04

Add dry to wet ingredients, mix just until combined. Fold in vegetables and raisins.

Step 05

Fill muffin cups ¾ full. Bake 15-20 minutes until done.

Notes

  1. Stores well at room temp or frozen.
  2. Can use regular muffin tin.

Tools You'll Need

  • Mini muffin pan.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 62
  • Total Fat: 1 g
  • Total Carbohydrate: 11 g
  • Protein: 1 g