Zucchini, Carrot and Banana Muffins

DELECTABLY MINE(27)
Kristoffer H.: "super moist and sweet. my wife loved them, breakf…" Read More
12Ingredients
45Minutes
160Calories
Read Directions
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Ingredients

24 SERVINGS
  • 3 cups flour
  • 1 1/8 cups sugar
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3 cups carrots (peeled and grated)
  • 2 cups zucchini (grated)
  • 1 cup banana (mashed, ripe)
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • Read Directions

    Nutrition

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    160Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber

    Reviews(27)

    Kristoffer H. 4 months ago
    super moist and sweet. my wife loved them, breakfast, snack, and dessert time
    Alisha Ruiss 4 months ago
    The only reason I can't give this 5 stars is because it took a long time to prepare - a lot of grating involved! I substituted dates for the bananas, brown sugar for white, whole wheat flour and oats for the white flour and butter for the oil. They are very moist and tasty.
    Lori Loveday 5 months ago
    I made mini-loaves to share this treasure with friends and neighbors. I would have liked them if they were a bit spicier. I will make them again because they were moist and full of potential.
    eastcoast 8 months ago
    Awesome! Best muffins I’ve ever had, used brown sugar and pumpkin spice.
    Kim 9 months ago
    I used a microwave muffin pan, and they were perfectly moist and very delicious.
    Christine a year ago
    We are moving and I packed the muffin pans so I baked in 2 cake pans. I had some apple crisp topping left over that I sprinkled on top before baking. I used applesauce to replace the oil and added chopped walnuts and golden raisins. Delicious! Will be making this again.
    Shirley a year ago
    I made the recipe as is the first time, but I can never leave a recipe alone. I added 1/2 cup shredded coconut, 1 cup coarsely chopped walnuts, 1 cup raisins, and 1 small can crushed pineapple with juice. They were amazing. I make at least once a week. Even the finicky eaters devour them.
    Robin Naughton a year ago
    Sooooo good!! A little labor intensive with all the veggies but worth the time. I swapped out brown sugar and did coconut oil instead of veggie oil. Came out great 🤗
    Kristine a year ago
    These turned out great with a few modifications. I cut flour to 2 cups and added 1 cup oats. I used 1/2 the oil and substituted the other 1/2 with applesauce. Cut sugar to 1 cup. I made 24 mini muffins, baked at 350 for about 13 minutes.
    Jyller a year ago
    Great! Next time I’ll add some nuts, and perhaps increase the spices, adding ginger and allspice.
    Nicole 2 years ago
    Perfect. Next time will add nuts (walnuts or pecans) for texture. Feel like raisins would be nice too. And I will wait for my bananas to be a couple of days older. There are so many veggies in here I love it. Thank you I’m definitely making these again!
    Mel Camplin 2 years ago
    These are my kids favorite. Takes a bit longer then regular muffins but worth the effort!
    Paula Polyak 2 years ago
    They were awesome! I didn’t have a banana so I used a cup of yogurt instead.
    Angie Shupe 2 years ago
    perfect! I would make it again!
    Jackline Delgado 2 years ago
    Turned out great! The family.. especially toddler loved them. Win in my book. Thanks!
    Cort 2 years ago
    Skipped vanilla completely, used brown sugar (instead of white), did 3C zucchini and 2C carrot. Baby can't get enough! Winner!
    Maddy Reed 3 years ago
    They are really fluffy and tasty!
    Bryant 3 years ago
    Sooooo good I substituted the oil for applesauce and I used gluten free flour and pure cane sugar instead white sugar
    mary kate bailey 3 years ago
    I loved this recipe! I added a few walnuts and a few dashes of pumpkin spice because fall time 💁‍♀️🍁. I halved the recipe and it still made 18 muffins! Very delicious.
    Allison lupia 4 years ago
    One of the best recipes I have made, per my kids. I use half whole wheat flour and 2 TBSP Flax/Chia meal. Cooking time is short and there are enough to freeze for later. Highly reccommend!
    Trisha Duff 4 years ago
    They were good and I guess as healthy as a muffin can be
    Hey Cheryl 4 years ago
    These are really good...will be making again.
    Terri Marr 4 years ago
    They couldn't have turned out more perfect!! I also added 1/2 cup coconut and 1/2 cup crushed walnuts. Gave it that bit of extra crunch. Will definitely make these again!
    erica contreras 4 years ago
    these are legit. no joke. i can see why they give you a recipe for 2 dozen because i halved it and only made 12 they were all eaten when i took them to class and theyre just perfectly scrumptious. with a little butter on top it was amazing. will make again.
    Love these! My kids "don't eat vegetables" but they ask for themse muffins at least once a week. I make it so often I’ve got it memorized. I put the eggs and a small zucchini cut into chunks into my blender with some baby carrots and purée while the banana is being whipped up in my kitchen aide. I’m done with grating the veggies. The best thing is my kids don’t see any of the veggies that way.
    Catherine Pokorny 5 years ago
    These are incredible! I substituted coconut oil for vegetable oil. They are the best way to use up some extra produce! YUM!!!
    I love this recipe, I sub with whole wheat flour. Possible more heart healthy. Great taste, easy to make.