Zucchini Carrot Apple Mini Muffins Recipe

Name: Zucchini Carrot Apple Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1 1/2 cups whole wheat white flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon cardamom; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 cup brown sugar; 1/4 cup canola oil; 1 large egg; 1 large egg yolk; 1/2 teaspoon vanilla; 1/4 cup buttermilk; 1/2 cup finely grated zucchini, squeezed and drained; 1/2 cup finely grated carrot, squeezed and drained; 1/2 cup finely diced apple (approx 1 small apple); 1/2 cup quick oats; 2 tablespoons butter, softened; 1 teaspoon cinnamon

Servings: persons

1/2 cup all purpose flour
1 1/2 cups whole wheat white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup canola oil
1 large egg
1 large egg yolk
1/2 teaspoon vanilla
1/4 cup buttermilk
1/2 cup finely grated zucchini, squeezed and drained
1/2 cup finely grated carrot, squeezed and drained
1/2 cup finely diced apple (approx 1 small apple)
1/2 cup quick oats
2 tablespoons butter, softened
1 teaspoon cinnamon

1
Preheat the oven to 350F. Grease mini muffin tin with non stick spray.
2
Mix All the Dry ingredients together in a large bow. (Flour- Salt)
3
In a separate bowl whisk together the wet ingredients (sugar- buttermilk)
4
Pour the wet ingredients into the dry. Mix with a rubber spatula till it's just well combined. Do not over mix as it may make the muffin tough.
5
Fold in the zucchini, carrot and apple.
6
Divide batter evenly into the mini muffin tin. I like to use a medium sized cookie scoop to make this step faster.
7
Mix the oat crumble ingredients together with a fork or fingertips.
8
Sprinkle the oat mixture on the tops of the muffins and push them in slightly to make it stick.
9
Bake for 12 minutes or until an inserted toothpick comes out clean.
10
Cool in pan for 5-10 minutes before moving them to a wire rack to cool completely
11
Keep in an airtight container in the fridge for up to 4 days.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1 1/2 cups whole wheat white flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Zucchini Carrot Apple Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Carrot Apple Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions