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  1. Carrot & Zucchini Muffins

Carrot & Zucchini Muffins

00:35:00 12 servings, 1 muffin (60 g) each
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12 servings, 1 muffin (60 g) each

We know you love carrot muffins, so we decided to come up with a new variation that combines carrots and zucchini. Our Carrot & Zucchini Muffins are moist, flavourful and spiced just right.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix first 6 ingredients in large bowl. Stir in vegetables. Whisk egg, milk and Miracle Whip until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in trail mix.
  • Spoon into 12 paper-lined muffin cups.
  • Bake 20 min. or until golden brown.


Look for the brown sugar replacement in the baking aisle of your grocery store.

How to Easily Portion Muffin Batter

Use a 1/4-cup measuring cup or small ice cream scoop to easily portion muffin batter into prepared muffin cups.


  • 12 servings, 1 muffin (60 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 1/2 Fats

Nutritional Information

Serving Size 12 servings, 1 muffin (60 g) each
Calories 130
% Daily Value
Total fat 2.5g
Saturated fat 0.5g
Cholesterol 20mg
Sodium 250mg
Carbohydrate 23g
Dietary fibre 3g
Sugars 6g
Protein 5g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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