Veggie Muffins

Make Delicious Muffins With Carrot or Zucchini

Even picky eaters love these muffins and they are so easy to make. The little ones can even give you a hand in the kitchen having some fun grating the veggies and lacing them with cream cheese frosting and a carrot or zucchini sliver.

Frosted Veggie Muffins

Frosted Veggie Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 12

Per Serving 653 calories

Fat 48 g

Carbs 52 g

Protein 7 g


Veggie Muffins

Do you have picky eaters? My children eat these muffins without any complaints even without the frosting and garnishing. It's a great way to add some vegetables to your children's acceptable foods list. By adding the blackstrap molasses this recipe also increase the daily mineral intake for a healthier mind and body.


  • 1 1/2 C Olive Oil or Corn Oil
  • 1 C Sugar
  • 2 C Flour
  • 1/4 C Bran
  • 3 Eggs
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Allspice, ground
  • 1 1/2 tsp Cinnamon or Pumpkin Pie Spice
  • 1 tsp Vanilla
  • 1 tsp Black Strap Molasses
  • 2 C Carrot or Zucchini, grated
  • 1/2 C Coconut
  • 1/2 -1 C Pecans or Walnuts Chopped
  • 1/4 C Raisins or Dried Cranberries
  • 1 8oz can Pineapple, crushed, well drained
  • For the Frosting, if desired:

  • 2 8oz pkgs Cream Cheese
  • 1 tsp Vanilla
  • 3/4 C Powdered Sugar


  1. Sift together the Flour, Soda, Salt & Seasonings.
  2. Beat together the Oil, Sugar and Eggs until well combined.
  3. Mix the wet and dry ingredients
  4. Stir in the Vanilla & Molasses, mix well.
  5. Add the Grated Veggie, Nuts, Coconut & Pineapple.
  6. Mix until well blended.
  7. Pour into a greased and floured 9 or 10 inch Bundt pan or lined muffin cups filling 2/3 full.
  8. Bake at 350°F for 50 min or until a tester inserted near the center comes out clean.
  9. Cool on wire rack.
  10. Frost and garnish as desired.


This version of Cake is best if eaten fresh.


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