There is literally so much packed into these little zucchini muffins that I struggled to think of what to call them. How about zucchini banana muffins? Hmm nope that doesn’t sound right since there is also carrots in these. So, how about zucchini banana carrot muffins?! Ah-Ha that will do, even though they are packed with so much more than that! These powerful little guys are the perfect muffin to start your day off right, and the perfect way to sneak veggies in to your little ones meals!
Speaking of littles ones my sister is expecting her 3rd baby on Tuesday! So, with all the zucchini that is currently taking over my fridge and freezer I decided to create these muffins for her little ones to have. They are a perfect quick breakfast or snack that the boys can have; while their momma gets some much needed rest, and time with the newest addition to the family! We will see if these veggies get pass the boys taste buds. So far I have tricked Roan, and since I swear he eats like a child (his food group if he had it his way would be 1. chips 2. more chips 3. sour candy 4. pop). I think it is safe to say the boys won’t even suspect that these muffins are on the healthier side since their he didn’t!
Just a couple helpful tips before you start baking these yummy muffins:
TIP # 1: If you have a lot of zucchini, and not enough time to use it all up before it goes bad, what I do to avoid any waste is shred the zucchini using a grater, divide into bags with 2 or 3 cups of shredded zucchini, and freeze in freezer bags labelled with the amount in the bag and the date you froze it. The reason why I divide the bags to have 2 or 3 cups is because I have found that amount to be the magic zucchini quantity in most recipes that call for shredded zucchini. The only thing with freezing the zucchini is that your arms will notice that when you thaw it there will be a bit more moisture to be squeezed out verses fresh, but even with fresh you will have some squeezing to do! Either way this veggie will be giving you a little arm workout.
TIP #2: I shred the zucchini on a couple pieces of paper towel stacked together. That way you don’t have to deal with any messy transfer. Once done shredding fold up the paper towel to cover the zucchini, and squeeze over sink until most of the moisture is out. You may need to change the paper towel. Why squeeze out the juices you ask? To avoid your muffins from sinking from the batter being too wet, and to make sure the muffins bake evenly!
TIP # 3: Like most muffins these are best served warm, with a little bit of butter. Yumm-O! Warm up in the microwave for a couple of seconds if having these after they have cooled off.
Now I’m hungry after talking about buttering these muffins. Time for me to go have one, and time for you to start making these super sneaky healthier muffins, so you can enjoy one with me!!
PS. Have you tried any of my recipes? If so, thank you so much for inviting me into your kitchen! I would love to hear some feedback if you have the time to leave me a little note.