Veggie Mini Muffins

Veggie Mini Muffins


40 mini muffins


Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup C&H® Dark Brown Sugar
  • 2 tablespoons butter, softened


  • 1 cup C&H® Organic Raw Cane Sugar
  • 1/2 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup crushed pineapple
  • 1 cup peeled and cubed zucchini
  • 1 cup peeled and cubed carrots
  • 1 cup peeled, cored and cubed apples
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon

Veggie Mini Muffins Video


Streusel Topping

In a large bowl, stir flour and sugar together. Add in butter and mix with a pastry blender until flour mixture sticks together when pressed. Set aside to top muffin batter.


Preheat oven to 350°F. Grease mini muffin pans.

In a large bowl, mix together sugar, oil, eggs and vanilla; set aside.

Add pineapple, zucchini, carrots and apples to a blender. Purée on high until reaching an applesauce-like consistency. Mix up vegetables and scape down sides with a spatula, as needed. Press through a fine mesh strainer over a medium bowl.

Stir strained fruit and vegetable mixture into sugar mixture to combine.

In a separate large bowl, whisk together flour, baking soda, salt and cinnamon.

Stir flour mixture into the wet ingredients until incorporated.

Scoop 1 tablespoon of the batter into each greased mini muffin cup.

Sprinkle 1/2 teaspoon of streusel on top.

Bake 11 to 12 minutes. Rest pan on a wire cooling rack. When cool, transfer to an airtight container and store for up to 3 days.


You can also use a food processor in place of a blender to purée vegetables.