Description
These Zucchini Vanilla Muffins are moist, lightly sweet, and packed with hidden veggies—ideal for toddlers and picky eaters. Made with wholesome ingredients and no refined sugar, they’re a nutritious snack or breakfast on the go!
Ingredients
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1 cup grated zucchini (moisture gently squeezed out)
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1 ½ cups all-purpose or whole wheat flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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2 large eggs
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⅓ cup maple syrup or honey (for age 1+ only)
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¼ cup unsweetened applesauce
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¼ cup plain Greek yogurt or mashed banana
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2 tsp pure vanilla extract
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¼ cup vegetable oil or melted coconut oil
Instructions
1️⃣ Preheat oven: Set to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2️⃣ Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3️⃣ Combine wet ingredients: In another bowl, beat eggs, maple syrup (or honey), applesauce, yogurt, vanilla, and oil until smooth.
4️⃣ Add zucchini: Fold grated zucchini into the wet mixture.
5️⃣ Combine wet and dry: Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.
6️⃣ Bake: Scoop batter into muffin cups (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
7️⃣ Cool and serve: Let cool completely before serving to toddlers. Store in an airtight container for up to 3 days or freeze for later.
Notes
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Skip sweetener entirely for younger babies and use mashed banana for natural sweetness.
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Add mini chocolate chips or raisins for older kids.
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Great for lunchboxes and freezer-friendly!
- Prep Time: 10 min
- Cook Time: 20 min