Zucchini and Carrot Muffins

I’M BACK! 🙂 I had a nice long week off last week reflecting on life and taking time out to spend quality time with my family. It was wonderful. I made some yummy zucchini and carrot muffins with a friend last week. These little muffins are great snacks for the kids. Sweet, moist, and bite-size. And whenever you can sneak in veggies for a snack, that’s another plus! If you have leftover zucchini or carrots in the fridge and don’t know what to make, this is the recipe for you. =D  You can also keep them in the freezer and store for months and pop them out for breakfast or a snack.

Makes 24 muffins.


  • 1 cup flour (can use whole wheat)
  • 1/2 tsp of cinnamon
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 3 Tbsp butter, melted and cooled
  • 1/2 cup pure maple syrup (or honey)
  • 1 large egg, beated
  • 1 tsp vanilla extract
  • 1 cup zucchini, finely grated
  • 1 cup carrot, finely grated
  • optional: 1/2 cup raisins (we left these out because my husband is not a big raisin fan)


  1. Preheat oven to 350 degrees.
  2. Coat muffin pan with non-stick spray or butter.
  3. In a large mixing bowl, combine flour, cinnamon, salt, baking soda and mix with whisk until combined. Set aside.
  4. In another bowl, mix butter, maple syrup, egg, vanilla extract.
  5. Add wet ingredients to the dry ingredients until combined.
  6. Add zucchini, carrots, and raisins until throughly mixed.
  7. Pour into muffin pan until each one is about 3/4 full.
  8. Bake for 15-20 minutes. You can test if they are done by poking a toothpick in and if it comes out clean, then they are done! If not, leave in for a couple more minutes.
  9. ENJOY and be HAPPY! =)








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