Toddler Muffins {with Carrots and Zucchini}

This toddler muffins recipe makes fluffy, perfectly moist muffins. They’re full of carrots and zucchini, and sweetened with flavors of cinnamon, maple syrup and vanilla. These mini muffins are sure to become a favorite of both kids and adults!

Are these muffins only for toddlers?

Of course not!

These mini muffins are a treat for toddlers, but they are an ideal choice for adults as well. The muffins are great as a quick and easy breakfast choice on busy mornings. In the afternoon, they make a convenient and nutritious snack.

Kids love toddler muffins because their size makes them perfect for little hands to hold. Their light sweetness will make children forget they’re eating vegetables.

Meanwhile, adults won’t be able to stop reaching for veggie muffins. While carrots and zucchini have a natural sweetness, there’s also an extra shot of flavor from cinnamon, maple syrup and vanilla extract. Who can resist?

Ingredients in Mini Carrot Zucchini Muffins

A quick glance at the ingredient list will give you an idea of how delicious the veggie muffins are. Aside from typical baking ingredients (almond flour, baking powder, salt, etc.), there is also a fantastic balance of flavor!

• Ground cinnamon
• Coconut oil
• Maple syrup
• Egg
• Vanilla extract
• Carrots
• Zucchini

How to make toddler muffins

1. Mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
2. Combine together (in a separate bowl) the coconut oil, maple syrup, egg, and vanilla extract, stirring until completely mixed.
3. Add the dry ingredients to the wet ingredients and mix until well combined. Then stir in the shredded vegetables.
4. Fill the muffins cups 3/4 of the way full and bake for 15 minutes, or until lightly golden.

I like to use a mini silicone muffin pan to make these muffins. It makes the perfect size for babies and toddlers and clean-up is a breeze!

How long are the muffins good for?

If you store them in an airtight container, the mini muffins will stay fresh up to two days at room temperature. Or, store them in the refrigerator for up to a week. If you want the muffins to last longer than a week, I recommend freezing them.

How do you freeze muffins?

This is a great recipe to make ahead in large batches and freeze. This way, you can thaw several at a time and have them ready for breakfast or as a handy snack.

To freeze the muffins:

1. Prepare the batter and bake the muffins as instructed.
2. Transfer the muffins to a rack and allow them to cool completely.
3. Place the muffins in a single layer on a baking sheet and place the baking sheet into the freezer.
4. Freeze for one to two hours, or until the muffins are solidly frozen.
5. Transfer the muffins into a freezer-safe bag. When closing the bag, be sure to remove as much air as possible. Store in the freezer for up to two months.

Other muffin recipes to try

With the recipe for toddler muffins under your belt, you may want to bake more muffins!

For an easy breakfast choice, I definitely recommend my easy Coconut Flour Banana Muffins or my Buckwheat Muffins. And if you’re craving something a bit more sweet and decadent, how about a Chocolate Almond Butter Muffin?

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Toddler Muffins {with Carrots and Zucchini}

Author: Erin Collins

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Toddler muffins are packed full of carrots and zucchini and sweetened with cinnamon, maple syrup and vanilla. Perfectly moist, these veggie muffins will become a favorite of both kids and adults!

5 from 20 votes

Servings: 24 mini muffins

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Ingredients

• 1 cup almond flour
• 1/4 cup gluten-free 1:1 baking flour, or brown rice flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots, from 1 medium peeled carrot
• 1/2 cup grated zucchini, from 1 medium unpeeled zucchini

Instructions

• Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil. I like to use a mini silicone muffin pan.
• In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
• In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.
• Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!

Recipe Notes

I like to use a mini silicone muffin pan to bake these muffins.

STORING MUFFINS: If you store them in an airtight container, the mini muffins will stay fresh up to two days at room temperature. Or, store them in the refrigerator for up to a week. If you want the muffins to last longer than a week, I recommend freezing them.

TO FREEZE: Let the muffins cool completely then transfer to a ziploc bag to freeze. Muffins will keep in the freezer for up to 3 months. 

Nutrition Facts

Toddler Muffins {with Carrots and Zucchini}

Amount Per Serving

Calories 75 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 6mg2%

Sodium 52mg2%

Potassium 49mg1%

Carbohydrates 5g2%

Sugar 3g3%

Protein 1g2%

Vitamin A 460IU9%

Vitamin C 0.7mg1%

Calcium 25mg3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION INFORMATION:

Calories: 75kcal

Recipe originally published in August 2013. Updated in February 2020.