Snacking made healthy and yummy

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Lately, I have been on a bit of “health kick” if you want to call it that. Basically cutting out sweets and those random unhealthy snacks. Then I have also incorporated a daily workout into my morning routine. For those of you that know me, know I hate working out. I hate the thought of going to the gym, really who has time for that while working and part-time single momming it with a toddler.

However, I have been feeling gross from all the sweets and very stressed out due to many different reasons. I already have been going to Yoga at work once a week, which I find really helps with stress and headaches. It’s a nice break from staring at a computer screen, that’s for sure.

So as a part of my healthy snacking I have been looking for recipes that are quick, easy and that don’ have too many crazy ingredients. Along my search I came across these Carrot Zucchini Muffins. Tonight I made a batch and they are delicious! Best part is, there isn’t a whole lot of added sugar! I found the recipe on Cup Cakes and Kale Chips. Check out her page for many awesome recipes for busy families.

Carrot Zucchini Muffins

Serves 24-30 mini muffins or 9 regular sized muffins
Prep time 15 minutes
Cook time 15- 20 minutes


Shared from
  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter, melted and cooled
  • 1/2 cup pure maple syrup (or honey)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins


  1. Preheat oven to 350°F and place rack in the center of the oven, and coat a muffin pan with nonstick cooking spray.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
  5. Add the zucchini, carrot and raisins and stir gently until just distributed.
  6. Fill each cup in the muffin pan approximately ¾ full (I used an ice cream scoop, and it worked perfectly!)
  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. (I baked for 15 minutes and they came out perfect, however my oven is very hot!)


This recipe is a keeper! Already as I speak my two year old is demanding a second! Next time I will be doubling the recipe to freeze some for the future. Yummm!

Do you have any delicious healthy recipes that are a regular in your household?

Much love,

Mommy Kronicals