Carrot Zucchini Mini Muffins Recipe 435 Food

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CARROT AND ZUCCHINI MINI-MUFFINS



Carrot and Zucchini Mini-Muffins image

Provided by Giada De Laurentiis

Time 1h

Yield 24 mini-muffins

Number Of Ingredients 14

1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey

Steps:

  • For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
  • In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
  • In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
  • Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
  • For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
  • To serve: Spread the cooled muffins with frosting, if using, and serve.

Nutrition Facts : Calories 82 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 9 milligrams, Sodium 74 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 2 grams, Sugar 5 grams

CARROT & ZUCCHINI MINI-MUFFINS RECIPE - (4.3/5)



Carrot & Zucchini Mini-Muffins Recipe - (4.3/5) image

Provided by naqgal90

Number Of Ingredients 16

MUFFINS:
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, room temperature
1/2 cup carrots, grated
1/2 cup zucchini, grated
1/2 cup raisins
FROSTING:
1 cup whipped cream cheese, room temperature, 8 ounces
1 1/2 tablespoons honey

Steps:

  • MUFFINS: Place an oven rack in the center of the oven. Preheat to 350°F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the carrot, zucchini, and raisins. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter. Bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes. FROSTING: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.

ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

INCREDIBLE CARROT ZUCCHINI MUFFINS



Incredible Carrot Zucchini Muffins image

this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.

Provided by RachelSapphire

Categories     Quick Breads

Time 45m

Yield 48 mini muffins, 24 serving(s)

Number Of Ingredients 16

2 cups zucchini, shredded, and drained of extra liquid
1 cup carrot, shredded and drained of extra liquid
2 eggs
2 small bananas, smashed
1/2 cup oil
1/2 cup applesauce
2 teaspoons vanilla
1 cup sugar
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped

Steps:

  • mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
  • pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
  • bake in 350 degree oven.
  • to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.

Nutrition Facts : Calories 199.1, Fat 10.4, SaturatedFat 2.3, Cholesterol 15.5, Sodium 219, Carbohydrate 25.6, Fiber 1.7, Sugar 13.9, Protein 2.9

ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.

Provided by Courtly

Categories     Quick Breads

Time 37m

Yield 18 serving(s)

Number Of Ingredients 14

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons orange zest
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
  • Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  • Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
  • Cool in pan 10 minutes before removing to wire rack.

Nutrition Facts : Calories 248.1, Fat 13.1, SaturatedFat 2.6, Cholesterol 31, Sodium 250.3, Carbohydrate 30.2, Fiber 2, Sugar 17, Protein 3.6

TODDLER-FRIENDLY CARROT AND ZUCCHINI MUFFINS



Toddler-Friendly Carrot and Zucchini Muffins image

These healthy, toddler-friendly muffins are packed full of veggies while still tasting delicious! You might need to double the recipe because you'll want to eat some yourself.

Provided by AmyGail

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h

Yield 12

Number Of Ingredients 13

cooking spray
1 cup whole wheat flour
½ cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch sea salt
4 large eggs
½ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup grated carrot
1 cup grated zucchini

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  • Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
  • Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

Nutrition Facts : Calories 99 calories, Carbohydrate 16.7 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 256.8 mg, Sugar 5.8 g

SPICED ZUCCHINI CARROT MUFFINS



Spiced Zucchini Carrot Muffins image

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Provided by sassbyheather

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
  • Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g

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