Imagine biting into a mini muffin that's not just delicious, but secretly packed with nutritious vegetables your family won't even notice! These Healthy Carrot Zucchini Mini Muffins are the ultimate breakfast or snack solution that transforms ordinary vegetables into a mouthwatering treat. Perfect for busy parents, health-conscious foodies, and anyone looking to sneak some extra nutrition into their diet without sacrificing flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup applesauce
- 1/4 cup honey
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 24-cup mini muffin tin by lightly greasing with cooking spray or lining with mini muffin paper liners.
- Using a clean kitchen towel or cheesecloth, squeeze excess moisture from the grated zucchini. This prevents the muffins from becoming too wet and ensures proper texture.
- In a large mixing bowl, combine the grated zucchini and carrots. Add applesauce, honey, and egg. Mix thoroughly until all wet ingredients are well incorporated.
- In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture Management: Always squeeze out excess liquid from grated zucchini to prevent soggy muffins. Use a clean kitchen towel or cheesecloth for best results.
- Don't Overmix: Gently fold dry and wet ingredients together. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Precise Filling: Use a small cookie scoop to ensure uniform muffin sizes and even baking.
- Storage Hack: These muffins freeze beautifully! Store in a freezer-safe container for up to 2 months, perfect for quick grab-and-go breakfasts.
- Customization Option: Feel free to add optional mix-ins like chopped nuts, dark chocolate chips, or a sprinkle of rolled oats for extra texture and nutrition.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: mg
