Yummy Zucchini and Carrot Muffins Kids Will Love
This is the best zucchini and carrot muffin recipe. It uses mostly kitchen stock ingredients, making it a very low-cost go-to breakfast muffin recipe the whole family will love. With vegetables like zucchini and carrots you can also feel good about serving this to your family. It is a healthier alternative to store bought overly processed mini muffins. The best part is these are also very freezer friendly.
Saving Money with Carrot Zucchini Muffins
Kids absolutely love those store-bought muffins, but they cost so much, and you get only a very small amount. Once you try these and see how easy they are to make, you’ll be making these in bulk and saving your family a ton of money.
This is a very simple recipe that uses mostly kitchen stock ingredients like cinnamon, sea salt, baking soda, vegetable oil, honey and vanilla. In addition to your kitchen stock ingredients, you’ll need to buy 1 zucchini, 1 carrot and 1 egg. That’s it! My recipe calls for whole wheat flour, but you can use all-purpose flour as well if you don’t have whole wheat flour on hand.
The ingredients for this muffin recipe are so affordable. Muffins do not need to cost you your entire snack budget. Make them from scratch. Your family will love these, including your toddlers and picky eaters.
How to Serve Zucchini and Carrot Muffins
Muffins are considered a quick bread and thus a carbohydrate. If you’re serving these for breakfast, I recommend adding some protein and dairy. Serve the muffins with some eggs for protein. Add yogurt for some dairy. This combination provides a complete breakfast suitable for an average diet.
If you’re serving these as a snack, you can add some fruit and a cheese stick. It’s really up to you!
Making Carrot Zucchini Muffins in Advance and Freezing
Making Ahead: These muffins store beautifully in the refrigerator for 3-5 days in either an airtight container or large ziplock bag. I usually will place them in a freezer friendly ziplock bag for easy transfer to the freezer if we don’t eat them all in time.
Freezing: To freeze the muffins, let them cool completely on the counter until they are room temperature and then place them in a freezer friendly ziplock bag. Some will suggest bagging them in a second ziplock bag to prevent freezer burn but I’ve never had an issue. Do be suer to remove all the air from the bag. The muffins will stay good for 3 months in the freezer.
Reheat: Reheat the muffins from frozen by thawing them in the fridge overnight and then microwaving in 10 second increments until your desired temperature is reached.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Carrot Zucchini Muffins
Ingredients
- 1 cup Whole Wheat Flour Or All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Ground Cinnamon
- ¼ tsp Sea Salt
- 3 tbsp Vegetable Oil
- 1 Egg
- ½ cup Honey
- 1 tsp Vanilla Extract
- 1 Zucchini Grated
- 1 Carrot Grated
Instructions
- Preheat oven to 350.
- Prepare two 12 count mini muffin pans with mini-muffin cups or cooking spray.
- In a large bowl, whisk together flour, baking soda, cinnamon and sea salt.
- In another bowl, whisk together the oil, egg, honey and vanilla. Add the zucchini and carrots.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake the muffins for 15-20 minutes, until the edges are lightly browned, and the middle feels firm when pressed.
- Let the muffins cool in the pan for 5 minutes; transfer to a rack and let them cool completely.
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
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