Small Batch Zucchini Carrot Muffins are moist and bursting with zucchini and carrots in every bite. They are topped with an oat crumble and only make 4 muffins.
First of all, its small batch, I love small batch recipes. Why? Simply because sometimes I don’t want to bake 12 muffins and have to eat them all in one sitting because they are so good! And then there’s a part of me that might want a delicious blueberry muffin the next day or some delicious strawberry matcha scones the next.
If you are gardening and you’re running out of ideas and different ways to cook and bake with your zucchini I’ve got a great way for you to use those zucchinis. Unfortunately, my zucchinis decided not to grow this year even though I was growing four plants I wasn’t even able to harvest one. So as much as I wish I could say I harvested and used my own zucchinis for this recipe I didn’t.
Zucchinis are the best ingredients to make muffins because they provide moisture that keeps these muffins forever moist. I’m always trying to sneak extra veggies into everything I make nowadays because my kids eat everything I bake, and so adding zucchini and carrot into these muffins is a winner for me! If you’re a little skeptical about zucchini and carrots going into a muffin together, I promise don’t fear, they go incredibly well together. Even your picky eaters will enjoy these muffins too!
I’m an avid lover of desserts, pastries, breads and anything that honestly goes well with my morning coffee or tea. And while it doesn’t make sense and probably isn’t healthy to enjoy a slice of cake for breakfast these zucchini carrot muffins will go incredibly well with your morning coffee.
A perfect Morning starts off with delicious Zucchini Carrot Muffins
Here’s why you’ll love these!
- They make 4 large beautifully domed bakery style muffins
- Easy muffin recipe and quick to make no mixer required.
- Don’t have carrots? Then just use Zucchini, this recipe is versatile, and you can use any shredded veggies or apples to even create apple muffins
- The oat crumble topping! It’s optional but don’t skip out on it! Those crisp oat muffin tops are my favorite.
Not a fan of sweet muffins? Reduce the sugar in the recipe or substitute it with pure maple syrup or honey, this is a very forgiving recipe.
Here’s what you’ll need to make these Muffins
These small batch zucchini carrot muffins require just a few pantry staples and some fresh veggies
Muffin Batter
- Flour- All purpose flour
- Baking powder/Baking Soda- Read more about baking powder and baking soda here.
- Oil- substitute with any oil of choice, olive oil, coconut oil, canola oil
- Egg- I use large eggs
- Brown Sugar- Brown sugar will sweeten and give your muffins that beautiful warm brown color
- Zucchini/Carrots: Use Freshly grated zucchinis and carrots for best results
- Cinnamon: Gives your muffins all the warmth
Oat Crumble:
- Flour- All purpose flour
- Rolled Oats- Quick oats also work
- Cinnamon
- Brown Sugar- Don’t substitute with white sugar
- Butter- Make sure it’s at room temp
How to make Zucchini Carrot Muffins:
To make the Oat Crumble Topping:
In a medium bowl add the flour, rolled oats, brown sugar, softened butter and cinnamon. Mix until all combined and set to the side until needed.
Zucchini Carrot Muffins:
Preheat Oven to 400F and grease a muffin tin generously, skipping every other cavity (see photo below)
In a large mixing bowl add the vegetable oil, and egg and beat until smooth.
Add in the brown sugar, vanilla extract.
In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon and whisk together.
Combine the dry ingredients with the wet ingredients.
Mix in the grated zucchini and grated carrots and fold until all combined.
Scoop and divide the muffin batter into the prepared muffins tins.
Top the muffins with the oat crumble and bake the muffins.
Bake Zucchini Carrot muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and are golden brown.
Remove the muffins from the oven and allow them to cool completely before inverting them.
Add ins: Add up to 1/2 to 3/4 cup of your favorite add ins, raisins, walnuts, mini chocolate chips.
Storage:
Store the baked muffins at room temperature in an airtight sealed container for 5 to 7 days. They can also be frozen for up to 3 months for a longer storage. Individually wrap the muffins in plastic wrap and thaw them out for a quick breakfast on the go.
Mini Muffins:
This recipe should yield 12 to 14 mini muffins, fill your mini muffin pans with batter that fills to the top. Bake muffins at 400F for 12 to 16 minutes
Paper liners/ No liners
Use cupcake liners for an easier clean up. I just like the look of no liners and if you choose to have no liners grease the muffins cups very well.
What else can I top my Zucchini Carrot muffins with if I don’t want to make the crumble topping.
Top the muffins with a turbinado sugar or a sprinkle of cinnamon sugar on top.
Best way to getting high muffin top domes:
Bake at 400F, higher temperature will help create that beautiful muffin dome
Skip and bake the muffins in every other hole, this allows the heat to properly bake and disperse
Tips to baking with Zucchini:
I know some recipes will tell you to take a paper towel and squeeze out all that juice from the zucchini, but it’s a big no no in this recipe. We want all that zucchini juice to create the best zucchini carrot muffins.
Don’t compact the zucchini in the measuring too much
Use a small grater to shred your carrots and zucchini.
Can I make a double batch?
Yes, of course. These carrot zucchini muffins recipe is a great recipe that can easily be doubled.
Helpful tips to making the best muffins
Not all ovens are the same, adjust the baking time to your oven
Don’t over mix once the dry ingredients are added to the wet
Measure your flour with a scale or fluffy scoop and level the flour to ensure you don’t add too much flour.
Small Batch Zucchini Carrot Muffins
Ingredients
Oat Crumble Topping
- 1/4 cup All Purpose Flour
- 1/4 cup Rolled Oats
- 3 tbsp Brown Sugar
- 3 tbsp Butter softened
- 1/4 tsp Cinnamon
Zucchini Carrot Muffins
- 1/4 cup Oil
- 1 Large Egg
- 1/3 cup Brown Sugar
- 3/4 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 cup Zucchini grated
- 1/2 cup Carrot grated
Instructions
To make the Oat Crumble Topping:
- In a medium bowl add the flour, rolled oats, brown sugar, softened butter and cinnamon. Mix until all combined and set to the side until needed.
Zucchini Carrot Muffin Batter
- Preheat Oven to 400F and grease a muffin tin generously skipping every other canal. (see photo)
- In a large mixing bowl add the vegetable oil, and egg and beat until smooth.
- Add in the brown sugar, vanilla extract.
- In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon and whisk together.
- Combine the dry ingredients with the wet ingredients.
- Mix in the grated zucchini and grated carrots and fold until all combined.
- Scoop and divide the muffin batter into the prepared muffins tins.
- Top the muffins with the oat crumble and bake the muffins.
- Bake Zucchini Carrot muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and are golden brown.
- Remove the muffins from the oven and allow them to cool completely before inverting them.
