Zucchini Carrot Mini Muffins | CelebrateMORE.com

Zucchini Carrot Mini Muffins

Yield: 16 servings

Serving Size: 3 muffins

Zucchini Carrot Mini Muffins


  • 1 Cup Whole Wheat White Flour
  • 1/2 Cup Ground Flaxseed
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 3 Tbsp. Butter, melted and cooled
  • 1/2 Cup Pure Maple Syrup or honey
  • 1 Large Egg, beaten
  • 1 tsp Vanilla Extract
  • 1 Cup Finely Grated Zucchini
  • 1/2 Cup Finely Grated Carrot
  • 1/2 Cup Raisins
  • 1/2 Cup Unsweetened Applesauce


  1. Preheat oven to 350°F and place rack in the center of the oven and coat a mini muffin pan with nonstick cooking spray.
  2. Combine the flour, ground flaxseed, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, apple sauce and vanilla extract.
  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
  5. Add the zucchini, carrot and raisins and stir gently until just distributed.
  6. Fill each cup in the mini muffin pan approximately 3/4 full.
  7. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.


Dietitian's Tips: This is a great recipe to make at the beginning of the week for an easy, grab & go breakfast for busy mornings!

Recipe adapted from Cupcakes and Kale Chips