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These mini carrot zucchini banana muffins are the perfect combination of carrot cake, banana bread, and zucchini bread in bite-sized form! Made with white whole wheat flour and two types of veggies, they’re a delicious, nutrient-dense, and fiber-rich alternative to store-bought muffins. One batch makes over 2 dozen sweet little muffins, so you’ll have plenty to serve the whole family!
Carrot zucchini Banana Muffins for Kids
I love adding extra veggies to my recipes whenever possible, and carrots and zucchini are two of the best options! Carrots are naturally sweet, which works great in sweet recipes like these muffins, my Hidden Veggies Cookies, and more. Zucchini has such a subtle flavor that blends into the background and is especially well-suited to these Banana Zucchini Pancakes.
Serving delicious recipes like these is a great way to introduce your kids to new veggies while adding extra nutrients and fiber. They’re a win-win!
If you love these healthy zucchini carrot muffins, check out these other Healthy Muffin Recipes for Kids! There’s a mixture of sweet and savory options, and they all freeze great for quick snacks on the go!
Why We Love This Carrot Zucchini Muffin Recipe
- One batch makes 28-30 mini carrot zucchini muffins!
- Freezes great for healthy snacks any time
- The perfect finger food for toddlers or babies who are starting baby-led weaning
- Sweetened with maple or date syrup (no white or brown sugar)
- Loaded with fiber thanks to the whole grains and grated veggies
- A delicious way to introduce new vegetables to young kids
- Naturally dairy-free (no milk, sour cream, or butter)
Ingredient Notes
- White whole wheat flour: This looks and tastes like white flour, but has more fiber content than regular all purpose. It’s an easy swap to make your kids’ snacks more nutritious
- Baking powder: Make sure the baking powder is fresh and sift it to remove any clumps.
- Mashed banana: Use over ripe bananas that are totally brown. They’ll add plenty of natural sweetness and make the muffins extra tender.
- Sweetener: I recommend using pure maple syrup or date syrup because they have a deep, sweet flavor and lower glycemic impact.
- Coconut oil: Melt it on the stove or in the microwave, then let it cool slightly before adding it to the muffin batter.
- Eggs: To bind the batter together and help the muffins rise in the oven.
- Veggies: Finely grate your zucchini and carrot using the tiniest holes on your box grater.
- Flavoring agents: cinnamon, vanilla and salt are added for extra flavor. You can skip the salt if serving these to babies.
- Dates or raisins: These are entirely optional, but they add a nice chewy texture and extra sweetness. Chop them into very fine pieces, especially if serving these to babies.
Step-by-Step Instructions
- Place rack in the center of the oven and preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray.
- Combine the dry ingredients (flour, cinnamon, salt, and baking powder) in a medium-sized mixing bowl and whisk until combined. Set aside.
- In a large mixing bowl, whisk together the wet ingredients (mashed banana, coconut oil, maple syrup, eggs, and vanilla extract).
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the zucchini, carrot and chopped dates or raisins and stir gently until just distributed.
- Fill each cup in the mini muffin pan to the top (I use a tablespoon cookie scoop slightly under filled).
- Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow muffins to cool in pan for a few minutes before removing to a cooling rack to cool completely.
Keep scrolling to the recipe card below for the full printable recipe!
EXPERT TIPS
- I like to shred the carrots and zucchini finely using the smallest holes on my grater. You shouldn’t have to squeeze out the excess liquid, but you can if you prefer less moist muffins.
- To speed up the grating process, use the shredder attachment on your food processor.
- Some people worry about the ratio of grated vegetables to batter in these mini muffins, but trust me, they turn out perfectly every time.
- These wholesome muffins use white whole wheat flour, a great alternative if your kids aren’t keen on regular whole wheat—it’s just as nutritious but with a texture closer to all-purpose flour, making it versatile in any recipe.
- Real maple syrup adds both flavor and moisture to these healthier treats; however date syrup can be used as well. Honey is a good substitute for children over the age of 1 years old.
- I typically skip the paper liners and instead spray a mini muffin tin with nonstick cooking spray. After baking, a brief cooling period on a rack and a gentle nudge with a butter knife release them easily.
Recipe FAQs
If you run out of carrots or can’t use them for some reason, consider swapping them with grated parsnips or apples. You can also try using an extra 1/2 cup of grated zucchini, but zucchini has more moisture than carrots and may make the muffins a little overly moist.
Possibly. White whole wheat flour absorbs more moisture than all purpose. Since gluten-free flour replacements are made to replace regular all-purpose, this may cause the muffins to be somewhat soggy from excess liquid. To combat this, try adding an extra tablespoon of gluten-free flour blend if needed.
Yes! Regular whole wheat and white whole wheat can be used interchangeably. This will change the color and final flavor of these zucchini carrot mini muffins, so keep that in mind.
Storage Guidelines
- Any leftover muffins should be stored in an airtight container at room temperature for 2-3 days. In the fridge, they’ll last closer to a week, and you can also freeze them for several months.
Serving Suggestions
These banana zucchini carrot muffins are a great option any time you need a quick, healthy bite. They pair especially well with these fluffy scrambled eggs for breakfast!
For an afternoon snack, my kids enjoy these mini muffins thinly spread with some drizzly nut butter and fresh berries. The extra fat and fiber will keep those tummies full until dinner time!
Recipe Variations
- Add chocolate chips: Fold in a handful of mini chocolate chips for a little extra sweetness.
- Make pancakes: Did you know muffin recipes can be turned into pancakes? Just heat up a griddle and dollop little spoonfuls. Cook like normal! Great for a quick breakfast.
- Add chopped nuts: Finely mince 1/4 cup of walnuts or pecans to add to the batter for extra crunch and healthy fats. Reserve the chopped nuts for older children and adults.
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More Mini Muffin Recipes
- Banana Bread Muffins With 2 Bananas
- Mini Cornbread Muffins
- Healthy Mini Chocolate Chip Muffins
- ABC Muffins
- Healthy Date Muffins
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Carrot Zucchini Banana Muffins
Ingredients
- 1 cup white whole wheat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup mashed banana
- 1/4 cup pure maple syrup or date syrup
- 2 tablespoons coconut oil, melted and cooled
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped dates or raisins (optional)
Instructions
- Place rack in the center of the oven and preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray.
- Combine the flour, cinnamon, salt, and baking powder in a medium-sized mixing bowl and whisk until combined. Set aside.
- In a large mixing bowl, whisk together the mashed banana, coconut oil, maple syrup, eggs, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the zucchini, carrot and chopped dates or raisins and stir gently until just distributed.
- Fill each cup in the mini muffin pan to the top (I use a tablespoon cookie scoop slightly underfilled).
- Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Notes
- I like to shred the carrots and zucchini finely using the smallest holes on my grater. You shouldn’t have to squeeze out the excess liquid, but you can if you prefer less moist muffins.
