Carrot Zucchini Muffins (Toddler & Baby Muffins)
Posted Sep 17, 2018, Updated Jul 22, 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.
I love love these muffins! They’re delicious! Took exactly 18mins to bake. My 15-month old loved it! Also, I used maple syrup instead of brown sugar. I’m so glad I tried this recipe. Will definitely do this again.
Thank you Leslie!!
Hi! Looks delicious. How do you measure the zucchini? Do you shred it first and then use 1 cup of it, or add a cup of cubed to the blender and use whatever amount of shreds it produces? Also, is there a reason you cube the carrot and not shred it too? Thanks!!
Hey Patrice! You can measure it either way, I’ve done both. It’s a forgiving recipe! I only cubed the carrots because when I shot these photos I only had baby carrots on hand! 🙂 No need to cube them.
I love this recipe! It tastes soooo good and I love that it’s not-so-sweet for my 17mth old. One question and I’m not sure what happened – my 12 muffins took over an hour to cook. I followed the recipe to a tee, perhaps the zucch was too wet? Could that have been a possibility? I ended up taking them all out of the muffin tins at one point, and placing on a baking sheet to “dry out” the bottoms. So strange! They taste amazing, and are so easy to make (minus my timing ha!) and will totally re-make again.
That is SO strange Nancy! My first thought is to put a thermometer in your oven to make sure it is baking at the correct temperature. There is NO reason I can think of why these muffins should take that long to bake unless something is wonky wit your oven! What muffin pan are you using?
Mine also took nearly an hour! But totally worth it! Loved them and so did my two year old.
Wow!!! Mouthwatering & yummy. This will make birthday more special I can tell u surely. Fantastic idea. Thanks a lot for sharing.
Tasty, healthy snack for all ages!
I became a huge muffin fan with baby #1, and now I’m getting back into it with baby #2. I’m feeding these to my 8-month old and 2.75 year old. Btw we call muffins “cupcakes” because…ya know…
I used one zucchini and two thin carrots. Also, I blend wet and dry ingredients with spoon so I don’t overmix. I use parchment paper muffin cups and remove promptly because condensation can occur.
I did consider reducing sugar – I think I’ve heard of using bananas in place of sugar – but for first try I stuck with recipe. Freezing muffins is so great, and they’ll last a good while in there. Great recipe!
Have you fed these muffins to your kids at 8 months? I’m looking for something to help baby ween onto finger food and I was told bread (whole wheat) is a good place to start . But looks like theres more than enough sugar in this recipe ?
Hey Shelly! Yes! I recommend making sure all the veggies are blended very well so the muffin doesn’t have chunks for an 8 month old! But it really depends on the baby! I had some who could eat an entire muffin no problem by 8 months, and some who took a bit longer! Make sure to start with very small pieces!
Ok thank you! My son ate one and loved it. Only thing is, I forgot to freeze them 🙁 so they spoiled the next day. It’s a good thing I ate one that was spoiled before him.
Hey Shelly! They should definitely not spoil in one day even if left out at room temperature. Just be sure to store them in the refrigerator!
I’ve made these a bunch of times and have substituted maple syrup for the brown sugar each time. And I used plain greek yogurt since we always have it in the fridge. My 2 year old LOVES them!
my sons allergic to eggs what would you suggest to use instead?
Hi Michelle, I’m not affiliated with this website at all – just a fellow cook here. I have successfully used the following egg substitutes in my baking: (1 Tbsp flax meal + 3 Tbsp water, mix and let sit for 10 min); (1 Tbsp chia seeds + 3 Tbsp water, mix and let sit for 10 min); (1/2 a mashed banana). Hope that helps!
We have made these at least a dozen times and every time I do the middles sink down and I can’t even get the muffins out of the tins. I have tried cooking them longer and same results. We still love them but I can’t figure out why this is happening.
Hey! Have you checked the freshness of your leavening agents?
I adore oats, carrots, and zucchini in baked goods…can’t wait to try them all together! 🙂
I am so in love with these muffins! Honored to do this with you <3