Hidden Veggie Mini Muffins with Banana Boost

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 drafted and published.

Nutritious mini muffins hiding zucchini and carrots in a sweet banana base, ideal for fussy eaters. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs whole wheat flour, zucchini, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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: 20 min Cook: 20 min Serves 12 American cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. Step 2: Grate 1/2 cup zucchini and 1/4 cup carrot, then squeeze out excess moisture with a clean kitchen towel.
  3. Step 3: In a large bowl, mix 1 cup whole wheat flour, 1 tsp baking powder, and 1/4 tsp salt.
  4. Step 4: In another bowl, combine 1/4 cup mashed banana, 2 tbsp honey, 1/2 cup unsweetened applesauce, and 1 beaten egg. Stir in the grated zucchini and carrot until fully incorporated.
  5. Step 5: Add wet ingredients to dry ingredients and stir until just combined — do not overmix.
  6. Step 6: Divide batter evenly into muffin cups, filling each 3/4 full, and bake for 18-20 minutes until a toothpick inserted comes out clean.

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