FOOD | Healthy Zucchinni and Carrot Mini Muffins

FOOD | Healthy Zucchinni and Carrot Mini Muffins

mini muffin.jpeg

Our little boy is growing up fast and every day he shows signs of independence. when I say "independence" I mean, he's become very demanding and he happens to be somewhat picky with is food now. He knows what he likes, what he wants and when he'd like it. He doesn't quite have his words yet, so he screams, babbles at us a lot and points to the fridge. We open the door and he stands in front of the fridge while he points are everything he wants to eat. 

To keep the little one interested in his food, I am always looking for new, healthy and EASY quick recipes. He loves muffins so I wanted to make him something that was healthy with no added sugar. I found this simple recipe online, (thank goodness for Google) by The Busy Baker! I made some minor adjustments to the ingredients but the recipe is SUPER easy, it's fast bake and - My toddler LOVES them. He gobbled down 3 mini muffins instantly!

Prep time: Approximately 15minutes

Cook time: 15 - 18 minutes

Makes: 24 mini muffins + one medium sized


  • 1 cup Millet Whole Grain flour (or try Almond Flour!)

  • 1/2 cup rolled oats

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs

  • 1 large carrot grated

  • 1 cup grated zucchini (approximately half)

  • 1/4 cup olive oil

  • 3 mashed bananas and 1/4 applesauce


  1. Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.

  2. Add all the dry ingredients together in a large bowl - Mix the flour, rolled oats, baking soda and salt and whisk to combine.

  3. Add all the wet ingredients together - Whisk the 2 eggs in a small bowl. Add the oil, the grated carrot, the grated zucchini and the mashed bananas, applesauce and mix with a spoon until all the wet ingredients are combined.

  4. Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just or give it a quick whisk in your Kitchen Aid mixer (if you got one). 

  5. Drop about a tablespoon of the muffin batter into each of the muffin cups and bake at 350 degrees for about 15-18 minutes (I only needed 15 mins) or until the muffins are a nice golden brown.

  6. Remove them from the oven, cool and enjoy!
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Give them a try and let me know what you think! I'd love some more ideas for muffins and cookies. 

xo S

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