Anytime I post these muffins on IG, I get dozens of comments asking for the recipe. I finally wrote it up and even shot a video with Milly making them!!! Still need to take pics but it’s on my list of things to do!
These are my go to homemade snacks for Milly. She loves them and as I’ve said before, I never give Milly food I don’t love too. These muffins are slightly sweet, packed with veggies, whole wheat and I did a few healthier swaps too (no refined sugar). One batch makes 12 standard muffins or 24 mini muffins. I usually double the batch and freeze half for those weeks when I open the fridge or pantry and feel like there’s nothing to eat between meals. They are great for on the go. Anytime we travel, you can find these in our bag! If you like zucchini/banana bread and carrot cake you’ll love them too!
Last fall I swapped out carrots for pumpkin puree because I had some leftover in a can already. So instead of adding 1/2 cup of carrots, just add 1/2 cup of pumpkin. I know there are many of you reading this right now thinking “Blasphemy! You can’t have pumpkin if it’s not fall!” and I actually agree with you LOL but from what I know about all you PSL Basic B’s out there, you’re already imagining it so I’m giving you permission. Do it! This photo is from last year when I did just that! Scroll down for the full recipe and then tag me on IG when you make these!
Zucchini Carrot Banana Muffins
By Brandi Milloy
1 large egg
2 tablespoons butter, unsalted and at room temperature
1 cup zucchini, finely grated and patted dry (about 2 small zucchini)
1/2 cup carrots, finely grated
1 ripe banana, mashed
1/2 cup applesauce
1/2 cup pure maple syrup (you can also use honey or agave)
1 cup whole wheat flour (we use white whole wheat flour)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
Into a bowl, mix your wet ingredients (egg, butter, zucchini, carrots, banana, applesauce, syrup). Into another bowl, mix your dry ingredients (flour, cinnamon, nutmeg, baking soda, salt).
Combine wet and dry ingredients and mix.
Using an ice cream scoop, fill each tin about 3/4 full.
Bake for 18-20 minutes or until muffins rise and bounce to the touch.