Carrot Zucchini Mini Muffins

Name: Carrot Zucchini Mini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36
Ingredients: 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 cup canola oil; 1/4 cup white sugar; 1/3 cup lightly packed brown sugar; 2 eggs, slightly beaten; 1 teaspoon vanilla extract; 3/4 cup shredded zucchini (about one medium); 3/4 cup shredded carrot (1-2 large carrots)

by Natalie | The Kollee Kitchen

36 Pieces

30 min

Around this time of year, zucchinis start hitting the stores in full force. You may have even grown some in your backyard and now you have a ridiculous amount! If you're like me, there is only so much roasted zucchini, zucchini stir fry, and zoodles you can eat, so why not bake with the rest? Carrot zucchini mini muffins are little gems that combine zucchini loaf and carrot cake into one tasty treat! These little muffins are so addicting, you're going to want to eat the whole batch! These muffins are spiced perfectly and packed full of flavor. They are so moist, so they keep well in a sealed container for a few days after baking... if they last that long!

Carrot Zucchini Mini Muffins

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Recipe details

Yield 36 Pieces
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup canola oil
1/4 cup white sugar
1/3 cup lightly packed brown sugar
2 eggs, slightly beaten
1 teaspoon vanilla extract
3/4 cup shredded zucchini (about one medium)
3/4 cup shredded carrot (1-2 large carrots)

Instructions

Preheat oven to 350 F and line or grease mini muffin pan
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside
In a large bowl, beat together oil, sugars, eggs and vanilla
Whisk the wet ingredients into the dry until thoroughly combined
Fold the carrots and zucchini into the batter
Spoon batter into prepared mini muffin pan, fill about 3/4 full
Bake for 14-16 minutes, or until toothpick inserted into centre comes out clean.

Comments

Che21025019 on Apr 18, 2021

First I love the recipe but it is only 2 of us can i cut the recipe in half

2 Reply
- Natalie | The Kollee Kitchen on Apr 18, 2021
  
  You can for sure cut it in half! It’s a pretty forgiving recipe so cutting it in half won’t be a problem. Alternatively the muffins freeze very well - so you can make the whole batch then freeze some!
  
  Like

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Carrot Zucchini Mini Muffins

Carrot Zucchini Mini Muffins

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Carrot Zucchini Mini Muffins

Carrot Zucchini Mini Muffins

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