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banana zucchini carrot muffins

Banana Carrot Zucchini Muffins

Banana muffins but loaded with veggies! Great for toddlers and for school lunches.
4.94 from 15 votes
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Keyword: banana carrot zucchini muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 mini muffins

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup quick oats
  • 1/3 cup hemp seeds
  • ¼ cup ground flaxseed or wheat germ
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1 large ripe banana
  • 1/2 cup canola oil
  • 1 large egg
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup grated carrot
  • 1 cup grated zucchini

Add in - pick one:

  • ¼ cup mini chocolate chips use dairy-free if needed
  • raisins
  • chopped dates

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a mini muffin pan.
  • In a medium bowl, combine flour, oats, hemp hearts, ground flaxseed, baking powder and cinnamon. Set aside.
  • In a large bowl, mash ripe banana. Whisk in oil, egg, maple syrup, and vanilla extract.
  • Stir in grated carrot and zucchini.
  • Add flour mixture to the wet mixture and stir until just combined, be sure to not over stir.
  • Fold in chocolate chips, dates or raisins, if using.
  • Evenly distribute batter throughout the mini muffin pan.
  • Bake for 13-15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  • Let muffins rest in the pan for 5 minutes before moving to a cooling rack.

Notes

These mini muffins freeze well so go ahead and even double the recipe so you’ll always have some on hand!