Carrot Zucchini Muffins (Toddler & Baby Muffins)
Posted Sep 17, 2018, Updated Aug 16, 2024
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These carrot zucchini muffins are easy to make with nutritious ingredients like whole wheat flour, greek yogurt and oatmeal! They are the perfect healthy toddler and baby breakfast recipe that’s loaded with nutrition!
Fun fact: these carrot zucchini muffins were the very first baked goods I ever made for my oldest child.
They are a delicious zucchini muffin for babies and toddlers because the veggies are processed or blended until they are undetectable. Which means no choking and no chance for vegetable skepticism from observant little ones.
These carrot zucchini muffins are packed full of vegetables, fiber, protein and nutrients so they will keep you and your little ones full until lunch. Plus, they are easy to make and are freezer friendly!
Carrot Zucchini Muffins: Ingredients and Substitutions
- Whole wheat flour. I have used all of the following substitutions with great results: all-purpose flour, white whole wheat flour, and a 1:1 gluten-free all-purpose flour blend.
- Old-fashioned oats. Quick-cooking oats or rolled oats work well in this recipe too! You can also substitute 1 cup of oat flour for the oatmeal.
- Greek yogurt. I suggest vanilla for the best flavor, but plain works well too.
- Butter. coconut oil or ghee are good substitutes.
- Brown Sugar. For a refined sugar-free version use coconut sugar instead of brown sugar.
- Unsweetened applesauce. I suggest using homemade applesauce, or you can substitute ½ cup mashed banana for the applesauce.
How to Make Carrot Zucchini Muffins
These Carrot Zucchini Muffins are really simple to make! But as always, let’s walk through the steps together and don’t forget to watch the video.
Begin by processing the zucchini and carrots together until they are finely shredded.
Remember, there are two more processing steps in this recipe, so the veggies will become even more finely processed as you go (and undetectable to little ones)
After the veggies are finely processed, add the rest of the wet ingredients and process some more, until the mixture is smooth and uniform throughout.
Note: Using a high-powered blender in place of a food processor will result in a more silky smooth wet mixture.
Once the wet mixture is smooth and homogenous (uniform throughout), add the dry ingredients and process until everything is fully combined!
In order to ensure that the dry ingredients soak in all the moisture that they can, let the batter rest for about 5 minutes! It will thicken as it rests, making it easier to scoop into the muffin tin.
Optional: At this point you could add mix-ins like chocolate chips, nuts, seeds, dried fruits, etc.
Use a ¼ cup measuring cup to scoop the batter into a greased muffin tin.
Bake until the carrot zucchini muffins are set, slightly brown around the edges, and the tops spring back when touched! You can also test for doneness by inserting a toothpick into the center of a muffin, if it comes out clean, they’re done
Let the muffins cool in the muffin tin for about 5 minutes after baking. After that time, use a spoon or knife to loosen the edges. Then remove the muffins from the baking tin and transfer them to a cooling rack to cool completely!
Serve
Serve these carrot zucchini muffins with a dollop of nut butter and a drizzle of honey! My kids also enjoy them with a pat of butter and a sprinkle of cinnamon sugar! Or just eat them plain with your favorite healthy breakfast recipes.
Store/Freeze
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or int he freezer for up to 2 months.
To Reheat: Place frozen muffins in the microwave and warm for about 45 seconds per muffin!
Carrot Zucchini Muffins FAQs
Yes, this recipe is easy to make in a blender instead of a food processor.
I often double this recipe to make a large batch and freeze for a quick breakfast on busy mornings!
They are packed full of nutritious ingredients including a serving of vegetables. Also, everything is blended so the batter is smooth without chunks in it, which helps decrease the risk of choking. However please note you must never leave your baby unattended while he or she is eating!
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Carrot Zucchini Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup old fashioned oats (or oat flour)
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup zucchini (shredded)
- ½ cup carrot (chopped)
- ¾ cup greek yogurt (6 ounces)
- 2 Tablespoons salted butter (melted, or coconut oil)
- ½ cup unsweetened applesauce
- ½ cup light brown sugar (or coconut sugar)
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Grease a muffin tin. Set aside
- Place old fashioned oats in the container of your food processor or blender. Blend on high until they reach the consistency of flour (15-30 seconds). Transfer oat flour from the container to a medium bowl.
- Add whole wheat flour, cinnamon, salt, baking soda and baking powder to the oat flour. Stir to combine and set aside.
- Put zucchini and carrot into the container of your food processor or blender. Process/blend until they are well chopped/minced into very small pieces.
- Add Greek yogurt, butter, applesauce and brown sugar and process/blend until smooth.
- Add eggs and vanilla and pulse to combine.
- Add dry ingredients to the wet ingredients and blend until combined.
- Pour ¼ cup portions of batter into each well of the prepared muffin tin.
- Bake for 18 minutes or until a toothpick comes out clean.
Video
Notes
- Whole wheat flour. I have used all of the following substitutions with great results: all-purpose flour, white whole wheat flour, and a 1:1 gluten-free all-purpose flour blend.
- Old-fashioned oats. Quick-cooking oats or rolled oats work well in this recipe too! You can also substitute 1 cup of oat flour for the oatmeal.
- Greek yogurt. I suggest vanilla for the best flavor, but plain works well too.
- Butter. coconut oil or ghee are good substitutes.
- Brown Sugar. For a refined sugar-free version use coconut sugar instead of brown sugar.
- Unsweetened applesauce. I suggest using homemade applesauce, or you can substitute ½ cup mashed banana for the applesauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Kid approved, and by kids who typically won’t touch vegetables. There’s a note about freezing these, but should they be refrigerated?
Just made these bad boys for my 9 month old & 20 month old. I just had to taste them and they are delicious!!!! I followed every step and they came out GREAT! My boys are sleeping now wishing I could just wake them up so they can taste how good they are but the good thing is they’ll be having them for breakfast. Will deff make again & try other recipes too! Thank you!
Hello!
Love the recipe just wondering if there’s any substitutes to make this more acceptable for pancakes?
What just happened. I made your Cinnamon Rolls and they are out of this world. But I had to convert cups for grams. And now I was looking for muffins recipe for my baby and saw this amazing feature on the site that will do it for me.
I have always had the metric measurements available! I hope they are helpful!
Oh. My. Goodness. These muffins are incredible and my daughter, husband, and I love them! They are a perfect way to get my picky toddler to eat some veggies and I love that my husband and I can enjoy them too.
Love these muffins and so does my 14 month old!!! Wondering if you have tried using spinach (fresh not frozen baby spinach) in place if the zucchini? I have a bunch and would like to use some in muffins!
Thank you!
Hey Chelsea – try these spinach muffins – they’re some of our favorites!
Could I substitute the sugar with more apple sauce?
My daughter is almost 11 months and Id like to try and avoid added sugar and honey.
Thanks!
These are superb! My son’s appetite has been SO BAD after an ear infection, and I’m so glad I found this recipe! It’s currently the only thing he will eat!
Aww! I hope your son feels better! I’m glad he is enjoying these muffins!