Healthy Carrot Zucchini Muffins

April 13, 2017


My Kids are just about the pickiest eaters on the planet. My son refuses to eat veggies, and he can usually find them in anything I try to give him. I don't understand, but his palette is super sensitive. I struggle on a daily basis to get him to eat something other than cereal or snacks. 


The other night we were driving home and my daughter said she wanted to make dinner; muffins to be exact. I'm one of those moms who wants my kids to take responsibility and I was kind of excited that she was going to make dinner, so I told her the stipulation was that they had to be healthy. 


After awhile she decided that we would add carrots to the muffins, so I suggested we also add zucchini. I LOVE zucchini muffins, so this was a perfect compromise. Our next step was finding a recipe that was CLEAN... no added sugars and other cruddy things. I wanted these to be as healthy as possible.


After a search on the internet we found this recipe from Cupcakes and Kale Chips. It looked like it would be yummy, so we dug in. 


The entire time my son kept looking at the veggies and making throw-up sounds (he's 2 mind you.. how does he even know how to do that?). I wasn't sure how he would do with them or if he'd even try them. We ended up making 2 batches and doing these as larger muffins, we added DARK chocolate chips from Enjoy Life (we love these - low in sugar and yummy) in one of the batches, as I knew that might get the little man to try them.

We ended up getting 2 dozen from 2 batches and they were a HUGE hit!!! 

My son couldn't get enough of them... WIN!!!! These might have been the most veggies he's gotten in a VERY long time. My daughter couldn't get enough of them either. 


I love it when I find an amazing and yummy recipe, especially one that I can give to the kids and feel good about.

I adjusted the recipe just a tiny bit... nothing major, but made notes below. The original recipe called for raisins, but I didn't do this... one for the extra sugar, and two, I don't think my kids would like the texture. 


If you end up trying them, let me know what you think!!! And be sure to give Cupcakes and Kale Chips a shout out as I did get the recipe here!!!




  • 1 cup white whole wheat flour (we used 100% whole wheat flour - i'd like to try it with Gluten free flour sometime)

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

  • 3 tablespoons butter, melted and cooled (I might do less butter next time, or add applesauce)

  • 1/2 cup pure maple syrup (or honey)

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 cup finely grated zucchini (we food processed the zucchini and carrots so that the kids didn't freak out over the texture)

  • 1/2 cup finely grated carrot



  1. Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.

  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.

  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.

  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.

  5. Add the zucchini, carrot and raisins and stir gently until just distributed.

  6. Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).

  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.



**These aren't necessarily 21 Day fix approved, so I don't have a container count... but for a kids treat, they are perfect. I did enjoy them too... just want to make sure it's in moderation!!

Thank you Cupcakes and Kale Chips for a great recipe.











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