Carrot Zucchini Muffins



Yields 24-26 standard muffins

1. In a large bowl mix the following ingredients:

  • 1 ripe banana
    2 1/2 cups grated zucchini
    2 1/2 cups grated carrots
    4 eggs, slightly beaten
    1/4 cup extra virgin olive oil
    1 cup white sugar
    1/2 cup light brown sugar

2. In a separate bowl combine and mix:

  • 3 1/2 cups flour
    2 1/2 TSP Baking Soda
    1 TSP Baking Powder
    1 TSP Salt
    3 TSP Cinnamon

3. Fold the dry ingredients into the mixed contents of the Large Bowl. When mixed thoroughly, spoon into muffin liners or pan 3/4 full. If you don’t use paper liners, give the pan a quick spray of Pam.

Bake at 400 for 10 minutes.
Reduce heat to 350 and bake for 10 more minutes.



  • To Omit Banana, increase Zucchini and Carrot to 3 full cups each.
  • To Omit Oil, substitute applesauce or other pureed fruit or paste.
  • Add a crumble-top by sprinkling brown sugar, white sugar or crushed walnuts atop the muffin batter before it goes into the oven.
  • Extra Virgin Olive Oil may be replaced with Coconut Oil or Butter.
  • Cinnamon may be replaced with “pumpkin pie spice”.
  • Add Raisins or Dehydrated Cranberries for a moister muffin.
  • I used All-Purpose Enriched White Flour, but feel free to use whatever base powder you want. Oat and Rice powders are options.




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