Carrot-Zucchini Muffins

Carrot-Zucchini Muffins
Add a basket of these cinnamon-spiced mini muffins to a brunch buffet. Or, bake the whole wheat muffin batter into six jumbo muffins.
Makes 36
Prep 15 m
Bake 12 - 15 m



  1. 1 of 4 Heat oven to 375 degrees F. With nonstick cooking spray, coat just the bottoms of three mini muffin pans.
  2. 2 of 4 In large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.
  3. 3 of 4 In medium-size bowl, whisk egg, buttermilk, oil and sugar until blended. Stir in zucchini, carrots, raisins and walnuts. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.
  4. 4 of 4 Spoon rounded tablespoon batter into each cup. Sprinkle tops with sunflower seeds. Bake at 375 degrees F for 12 to 15 minutes, until toothpick comes out clean. Cool pans on rack for 5 minutes. Remove muffins; cool on rack.
Nutrition Information for Carrot-Zucchini Muffins
Servings Per Recipe: 36
Per Serving: 6 mg chol., 3 g Fat, total, 12 g carb., 0 g sat. fat, 2 g pro., 81 kcal cal., 98 mg sodium, 1 g fiber