Best Carrot And Zucchini Mini Muffins Recipes

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

SPICED ZUCCHINI CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
• Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
• Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
• Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

ZUCCHINI CARROT MUFFINS

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

ZUCCHINI-CARROT MUFFINS

Steps:

• Heat oven to 375°F.
• Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
• Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
• Spoon into 18 paper-lined muffin cups.
• Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
• Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.

INCREDIBLE CARROT ZUCCHINI MUFFINS

Steps:

• mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
• pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
• bake in 350 degree oven.
• to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.

CARROT & ZUCCHINI MINI-MUFFINS RECIPE - (4.3/5)

Steps:

• MUFFINS: Place an oven rack in the center of the oven. Preheat to 350°F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the carrot, zucchini, and raisins. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter. Bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes. FROSTING: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.