Carrot Zucchini Muffins

Carrot Zucchini Muffins

Bake this healthy muffin recipe using carrots and zucchini from the farmer's market or from your garden.

15 min. prep time
12 muffins
252 Ratings


3/4 cup orange juice
1/2 cup Land O Lakes® Butter, melted
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium (1 cup) carrots, shredded
1 medium (1 cup) zucchini, shredded


Heat oven to 400°F.

Combine orange juice, butter and egg in bowl; mix well. Add all remaining ingredients except carrots and zucchini. Stir just enough to moisten. Gently stir in carrots and zucchini.

Spoon evenly into greased 12-cup muffin pan. Bake 20-22 minutes or until muffins are lightly browned. Let cool 5 minutes; remove from pan.

Nutrition Facts (1 muffin)

Calories: 190

Fat: 8g

Cholesterol: 35mg

Sodium: 320mg

Carbohydrates: 27g

Dietary Fiber: 2g

Protein: 3g

Recipe #4122B©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

very good my daughter have me made this for they bake sale for work and school with a copy of recipes
High reviews from my workmates! Easy to make.

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