Carrot Zucchini Mini Muffins

Everything you know and love about a carrot muffin is made better with the addition of zucchini in these mini carrot zucchini mufins! Moist, sweet, and perfectly spiced, these mini muffins are the perfect treat to use up all your seasonal zucchini!

(5 stars from 1 rating)

Carrot Zucchini Mini Muffins

Wednesday July 8, 2020

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Carrots Cinnamon Zucchini

Carrot Zucchini Mini Muffins

Carrot Zucchini Mini Muffins

Everything you know and love about a carrot muffin is made better with the addition of zucchini in these mini carrot zucchini mufins! Moist, sweet, and perfectly spiced, these mini muffins are the perfect treat to use up all your seasonal zucchini!

Wednesday July 8, 2020

(5 stars from 1 rating)

Carrots Cinnamon Zucchini

Table of Contents

  1. Recipe

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Around this time of year, zucchinis start hitting the stores in full force. You may have even grown some in your backyard and now you have a ridiculous amount! If you're like me, there is only so much roasted zucchini, zucchini stir fry, and zoodles you can eat, so why not bake with the rest?

Carrot zucchini mini muffins are little gems that combine zucchini loaf and carrot cake into one tasty treat! These little muffins are so addicting, you're going to want to eat the whole batch! These muffins are spiced perfectly and packed full of flavor. They are so moist, so they keep well in a sealed container for a few days after baking... if they last that long!


Carrot Zucchini Mini Muffins

(5 stars from 1 rating)

Carrot Zucchini Mini Muffins

134 SHARES

By: Natalie Kollee
Yield: 36 Muffins
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup canola oil
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs, slightly beaten
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 3/4 cup shredded zuchhini (about one medium zucchini)
  • 3/4 cup shredded carrot (about one large carrot)

Directions

1

Preheat oven to 350 F and line or grease mini muffin pan

2

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside

3

In a large bowl, beat together oil, sugars, eggs, sour cream and vanilla

4

Whisk the wet ingredients into the dry until thoroughly combined

5

Fold the carrots and zucchini into the batter

6

Spoon batter into prepared mini muffin pan, fill about 3/4 full

7

Bake for 14-16 minutes, or until toothpick inserted into centre comes out clean.

What Others Have Said


Vicky
Thursday June 9, 2022

I made these and my kids loved them! They are so delicious. I have a question about the recipe though. I want to make them for my kids school and I was wondering if I could make the batter the night before and just fill up the muffin tin in morning and bake them. Will that be ok for the batter? Thank you for the great recipes! Vicky

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Natalie
Tuesday June 14, 2022

I am so glad you liked them!! they are one of my favourites too! If you make the batter the night before you run the risk of having them be a bit more dense because some of the leavening agents start to work as soon as they get wet from the oil/eggs/sour cream My suggestion would be to measure out all the dry ingredients into one bowl, whisk all the wet into a second and store it in the fridge overnight, and grate the veggies and store in a third bowl. Morning of you can just add the wet to the dry, then stir int he carrots and zucchini as you normally would, and it only takes an extra two minutes that morning!


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Francia
Friday January 14, 2022

I love it. My new favorite. I made some substitutions. It turned out awesome. Thanks

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Natalie
Saturday January 15, 2022

So glad you liked them!


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