Would I have to change something else, i.e. I haven’t tried it, but maybe start checking at 20 minutes? Thanks so much! I used half and half maple syrup and honey. . Do you need to squeeze the liquid out from the zucchini? I’m having a hard time saving any for her though, they are so good! But zucchini – not so much. I really don’t like them. Baked these last afternoon for my toddler and he ate a couple of them right after his daycare! I’ve also never seen her eat a muffin so dang fast in my life, haha! I wonder how many calories they are? 5. I’m glad to hear that you and your little one enjoyed the recipe, Lulu! Regret not making a double batch because most were gone within minutes. I tried these in a regular muffin tin as well. I make these muffins weekly because what started out being for my grandson now has become a family favorite and staple! Also, can you suggest if cream cheese or yogurt topping would go with it. I will definitely freeze some with the next batch. You know, I have actually never used cupcake papers. Did you purée the veggies? I have just started attempting to sneak more veggies into my kids’ diets. I didn’t include raisins since I didn’t have any so just added a little extra zucchini. I’m not trying to complain. When I have lots of veggies to use up or when he’s on a picky streak and I need to sneak more veggies into his diet, these muffins are my go-to. One of the few muffins my toddler likes! The plan executor. Searching your website now for more mini muffin recipes………….. I’ve made this recipe twice already… our two little boys will even eat them. They were plenty sweet for our nearly year old daughter and a great consistency – cakey and moist, but not wet. Perfectly moist, these veggie muffins will become a favorite of both kids and adults! Achiever. I’m so glad you enjoyed the muffins, Hazel. Thanks for the feedback. The sweet & salty, sugar & spice, fire & ice, no fuss, no frills, put your big girl panties on and take it like a woman. Wow, I’m impressed. I make these muffins weekly because what started out being for my grandson now has become a family favorite and staple! When I mixed the dry and wet ingredients I was a little worried the recipe was too dry, but once you add the zucchinis, carrots, and raisins the batter gets perfectly moist!! They contain no added sugar and make the perfect snack for on the go! I make these muffins before every trip we take. A super easy one bowl savoury muffins recipe made with zucchini, carrot, corn and cheese. Could I substitute agave for the honey or syrup? I just made these for my 18 month old son. We try to expose him to lots of different flavors, types of food and textures. I take a couple out the night before to thaw for the next morning. If you try anything, let me know. After you’ve combined, you can add optional ingredients if you choose! I’m sorry to hear that using almond flour in the muffins caused problems for you, Karen. Preheat oven to 400°F (200°C). This is a quick look at the steps in this recipe. I also just use whole wheat flour. Is there a secret to keeping from sticking? They freeze beautifully. but found your recipe to be a great jumping off point. I share them on my facebook page and in my facebook group. I used Bob’s Red Mill cup for cup gluten free flour and ghee in place of butter. How long would these take to cook as regular sized muffins? Thanks! Put zucchini and carrot into the container of your food processor or blender. I haven’t tried it with anything other than honey or maple syurup, but given the moisture from the veggies, it might be OK. Anything else I can add to bring up the protein? Do you know how many calories the muffins have? Thanks!!! 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