Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Carrot Zucchini Mini Muffins

In preparation for my inaugural playdate with two kids, I made a batch of Carrot Zucchini Mini Muffins inspired by Cupcakes and Kale Chips.  I think minis are the way to go for playdates because fewer crumbs are left behind, moms have more portion control, and it looks impressive to have quantity.

While these muffins don't have extra sugar per se, they are loaded with honey for tons of sweetness.  And clearly all of the sweet honey is negated by the vegetables!

Carrot Zucchini Muffins

  • 3 Tbsp butter, melted

  • 1 egg

  • 1/2 cup Wildflower Honey

  • 1 Tbsp Vanilla Extract

  • 1/2 tsp Cinnamon

  • 1/4 tsp Salt

  • 1 tsp Baking Soda

  • 1 cup All-Purpose Flour

  • 1 cup julienned Zucchini (about half a large Zucchini)

  • 1/2 cup julienned Carrots

  • 1/2 cup dried Currants

  • Butter (for muffin tins)


  • Preheat a convection oven to 350.

  • Combine melted Butter, Egg, Honey, and Vanilla Extract in a Kitchen Aid under a slow beat

  • Add the Cinnamon, Salt, Baking Soda, and Flour one at a time. Mix thoroughly.

  • Remove the mixing bowl from the Kitchen Aid and stir in the Zucchini, Carrots, and Currants

  • Butter one mini muffin pan.

  • Fill the muffin tins until they are about 3/4 of the way full

  • Bake for 12-15 minutes, until a toothpick comes our clean.

I loved the way my kitchen filled with a warm honey smell as these cooked.  I couldn't wait to try one as soon as they got out of the oven.

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