Zucchini, Carrot and Banana Muffins Recipe | Yummly

Zucchini, Carrot and Banana Muffins

DELECTABLY MINE(25)
Christine: "We are moving and I packed the muffin pans so I b…" Read More
12Ingredients
45Minutes
160Calories
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Ingredients

US|METRIC
  • 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
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    NutritionView More

    160Calories
    Sodium11% DV260mg
    Fat9% DV6g
    Protein6% DV3g
    Carbs8% DV25g
    Fiber4% DV1g
    Calories160Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat0g
    Cholesterol35mg12%
    Sodium260mg11%
    Potassium125mg4%
    Protein3g6%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber1g4%
    Sugars11g22%
    Vitamin A45%
    Vitamin C6%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(25)

    Christine 2 months 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 3 months 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 3 months 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 6 months 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 6 months ago
    Great! Next time I’ll add some nuts, and perhaps increase the spices, adding ginger and allspice.
    Nicole 7 months 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 C. 10 months ago
    These are my kids favorite. Takes a bit longer then regular muffins but worth the effort!
    Paula Polyak a year ago
    They were awesome! I didn’t have a banana so I used a cup of yogurt instead.
    Angie Shupe a year ago
    perfect! I would make it again!
    Jackline Delgado a year 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 2 years ago
    They are really fluffy and tasty!
    Bryant 2 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 2 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.
    HandyChef 2 years ago
    These muffins are wonderful, the family loved them! Very moist and delicious. I only had 3/4 cup mashed bananas, so I added applesauce to make up the required cup. They turned out great. My husband already has asked when am I making these again.
    Allison lupia 3 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 3 years ago
    They were good and I guess as healthy as a muffin can be
    Hey Cheryl 3 years ago
    These are really good...will be making again.
    Terri Marr 3 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 3 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.
    Tafrica H. 4 years ago
    Amazing! Wow! The best muffins I have ever had! No joke! I added streusel to some of mine and it was like having dessert!
    Melissa Windley W. 4 years ago
    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 4 years ago
    These are incredible! I substituted coconut oil for vegetable oil. They are the best way to use up some extra produce! YUM!!!
    Gwen C. 4 years ago
    Oh my, these are some of the BEST muffins I've ever made. It makes a pretty large batch, so I'll freeze some for later. We like them with cream cheese! Great flavor, super moist, and pretty easy to make.
    I love this recipe, I sub with whole wheat flour. Possible more heart healthy. Great taste, easy to make.

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