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Chef Megan Mitchell

Online Cookbook

Banana, Zucchini and Carrot Muffins

Banana, Zucchini and Carrot Muffins


  • Cooking spray
  • 1 1/2 cups AP flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk
  • 2 medium ripe bananas, mashed
  • 1 cup shredded zucchini, liquid squeezed out (about 1 medium zucchini)
  • 1 cup freshly shredded carrots (about 2 small carrots)


  1. Preheat oven to 350℉. Line 2 muffin tins with 18 liners and lightly spray with cooking spray.

  2. In a large bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.

  3. In a medium bowl whisk together the egg, oil, sugar and milk. Switch to a spoon or spatula and pour the wet into the dry, mixing until you no longer see any dry bits. Lastly stir in the bananas, zucchini and carrots. Mix just until combined.

  4. Using a large portion scoop or ice cream scoop, fill the muffin liners 2/3 full. Bake for 10 minutes, rotate the tins and bake for another 10-15 minutes or until puffed, golden brown and a toothpick inserted in the middle comes out clean.

  5. Remove from the muffin tins and let cool fully on a cooling rack.


    Recipe Courtesy Megan Mitchell

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