Carrot and Zucchini Mini Muffins for Picky Eaters

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist mini muffins bursting with finely grated carrot and zucchini, lightly sweetened and perfect for toddler snacks or lunchboxes. This American-inspired kid-friendly recipe, ready in about 28 minutes, pairs all-purpose flour, baking powder, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 12 American cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease or line a mini muffin tin with 24 paper liners. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
  2. Step 2: In a large bowl, combine 1/3 cup granulated sugar, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract. Whisk until smooth, then stir in 1/3 cup milk.
  3. Step 3: Fold the dry ingredients into the wet mixture until just combined. Gently fold in 1/2 cup grated carrot and 1/2 cup grated zucchini (with excess moisture squeezed out) until evenly distributed.
  4. Step 4: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Bake at 350°F for 15-18 minutes until a toothpick inserted in the center comes out clean.
  5. Step 5: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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