Zucchini Carrot Mini Muffins


This recipe has been adjusted for high altitude. If you are making recipe at sea level, increase the baking powder to 1 teaspoon and increase the sugar by 1 tablespoon.


  • 1/2 cup granulated sugar
  • 1/8 cup grapeseed or other flavorless oil
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup cinnamon chips
  • 14 cup chopped nuts
  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup ground flax seed
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 375 degrees. 
  2. Line 6 cups of a standard muffin tin or 20 mini-muffin cups with papers, or grease each cup.
  3. Whisk together sugar, oil, salt, vanilla and egg; add the zucchini, carrots, cinnamon chips and nuts. Whisk together the remaining ingredients in a separate bowl, then add to the batter.  Stir just until combined. 
  4. Divide the batter evenly among the prepared muffin cups. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18-20 minutes.  Cool in pan for 10 minutes; transfer to a rack and cool completely.