Mini Healthy Carrot Zucchini Muffins
Healthy carrot zucchini muffins are a favorite recipe of many readers and their kids. Sweet, moist, and bite-sized, these mini muffins are a yummy and healthy kid snack. They are also freezer-friendly and the perfect nut-free lunchbox snack!
Filled with whole-grains and vegetables and naturally sweetened with just a bit of maple syrup or honey, these are the perfect healthy muffins for kids to grab for breakfast or grab as a snack. These healthy zucchini muffins with carrots and raisins are a great way to use up all that summer zucchini, so make a few batches to keep extra in the freezer.
The kids love these mini muffins. I’ve made them many, many times and they seriously could polish off a half dozen at a time if I let them. I do tell him they have zucchini in them, and yet somehow, in muffin form, zucchini is totally acceptable.
These muffins are really packed with veggies, truly making them a healthy snack. They are filled with carrots and zucchini and just enough batter to hold it all together.
It might seem like a lot of vegetables, but they bake up perfectly. That also makes them super moist and tender, even though they are whole wheat, low in fat, and low in added sugar.
Ingredients:
- 1 cup white whole wheat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted and cooled
- 1/2 cup pure maple syrup or honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/2 cup raisins