A super easy back-to-school muffin recipe made with zucchini, carrot, and blueberries. These muffins are golden, with a crumble oat topping, bursting with fresh blueberries and full of flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
Today we’re bringing you a super simple batch of back to school muffins that sneak EXTRA VEGGIES into little lunch boxes!
These carrot zucchini & blueberry muffins are…
- So scrumptious.
- Come together in 1 bowl.
- Are adorned with the most EPIC oat crumble topping.
- Are chock full of juicy blueberries!
- Contain 1 carrot and 1 zucchini.
- And are freezer and lunch box friendly!
We used a clever mix of brown butter, cinnamon and CSR Rapadura Sugar to sweeten our muffins. The brown butter adds a deep, rich and nutty flavour that complements the delicate caramel flavour of the rapadura sugar perfectly. The cinnamon ties it all together to create a oh so comforting lunch box treat.
To make your own back to school muffins follow these simple steps…
Begin by preheating your oven to 170 C and line a 12-hole muffin tin with papers. Set aside.
Next, make the brown butter:
Pop butter into a small saucepan. Place over medium heat and cook until golden and foaming. Approx. 3-4 minutes. The butter will smell gorgeously nutty. Set aside to cool.
Make the crumble topping:
Place the oats, wholemeal flour, CSR low GI cane sugar, baking powder, butter and cinnamon into a small bowl. Use your fingertips to mix and rub the butter into the flour mixture until it resembles wet sand. Set aside.
Set your kids up at the kitchen bench in front of a wooden board and ask them to grate the carrot and zucchini. Set aside.
Place the cooled brown butter, eggs, buttermilk, vanilla, rapadura sugar, grated carrot and zucchini into a large bowl and ask your little ones to whisk to combine.
Add wholemeal flour, baking powder, cinnamon and blueberries and stir to combine.
Evenly divide the mixture between the prepared tray. Top each muffin with a heaped tablespoon of the crumble mixture.
Bake for 10-12 minutes or until golden and when a skewer inserted removes cleanly. Enjoy x
MORE MUFFIN RECIPES FOR KIDS
one bowl blueberry lemon and poppy seed muffins
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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back to school muffins
- Total Time: 30 mins
- Yield: 12 1x
Description
A super easy back-to-school muffin recipe made with zucchini, carrot, and blueberries. These muffins are golden, with a crumble oat topping, bursting with fresh blueberries and full of flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
Ingredients
back to school muffins:
- 1/2 cup (125 grams) butter
- 2 eggs
- 1 cup (250 ml) buttermilk
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1/3 cup (65 grams) CSR unrefined rapadura sugar
- 1 carrot, grated
- 1 zucchini, grated
- 2 cups (300 grams) wholemeal (whole wheat) flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1 cup (100 grams) blueberries (fresh or frozen)
oat crumble topping:
- 1/2 cup (45 grams) rolled (traditional) oats
- 1/4 cup (40 grams) wholemeal (whole wheat) flour
- 2 tablespoons CSR Low GI cane sugar
- 1/2 teaspoon baking powder
- 2 tablespoons butter
- 1/2 teaspoon cinnamon, ground
Instructions
- Preheat oven to 170 C and line a 12-hole muffin tin with papers. Set aside.
To make the back to school muffins:
Make the brown butter:
- Pop butter into a small saucepan.
- Place over medium heat and cook until golden and foaming. Approx. 3-4 minutes. The butter will smell gorgeously nutty.
- Set aside to cool.
Make the crumble topping:
- Place the oats, wholemeal flour, low GI cane sugar, baking powder, butter and cinnamon into a small bowl.
- Use your fingertips to mix and rub the butter into the flour mixture until it resembles wet sand. Set aside.
Make the muffin batter:
- Place the cooled brown butter, eggs, buttermilk, vanilla, rapadura sugar, grated carrot and zucchini into a large bowl and whisk to combine.
- Add wholemeal flour, baking powder, cinnamon and blueberries and stir to combine.
- Evenly divide the mixture between the prepared tray.
- Top each muffin with a heaped tablespoon of the crumble mixture.
- Bake for 10-12 minutes or until golden and when a skewer inserted removes cleanly. Enjoy x
Notes
Back to school muffins are best kept in an air tight container in the fridge. Will keep for 3-4 days.
Back to school muffins are freezer friendly. Store in an airtight snap lock bag or container. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
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I just baked these. Super yum! Though mine took at least double the time to cook. Perhaps because my zucchini was large and I used 1 cup greek yoghurt instead of buttermilk?