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Home > Gluten-Free Muffins & Quick Breads > Toddler Muffins {with Carrots and Zucchini}

Toddler Muffins {with Carrots and Zucchini}

LAST UPDATED: March 24, 2020 PUBLISHED: Mar 24, 2020 81 Comments
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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!

Toddler muffins packed with carrots and zucchini

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

4 step-by-step photos show how to make the batter for a muffin recipe

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!

hand holding bite size zucchini muffin

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.

A batch of mini carrot muffins on a cooling rack

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.

close up shot of muffins on cooling rack

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?

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Muffins on a cooling rack

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 22 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. 

A pile of mini toddler muffins with carrots and zucchini.

Carrot Zucchini Toddler Muffins! Gluten-free, lightly sweet and full of hidden veggies. A delicious healthy toddler or kid snack!
Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Liliana says

    November 17, 2019 at 8:58 pm

    5 stars
    So good! I used Bob’s red mill egg replacement and they still came out great!

    Reply
  2. Margaret says

    January 19, 2020 at 3:43 pm

    5 stars
    Just a great hit with my almost 3 yr old granddaughter!! Finally she will eat something with carrots!! With a little cream cheese on top, she thinks they are dessert!!

    Reply
  3. Jessica says

    February 10, 2020 at 11:11 am

    5 stars
    I have absolutely loved this recipe and so do my kids and our friends.
    I was just about to make this recipe again but wanted to use up some frozen zucchini spirals I have from Costco. Do you think it would still work in this recipe? Or should I buy fresh?

    Reply
    • Erin Collins says

      February 10, 2020 at 6:54 pm

      I’m so glad you like the recipe! Unfortunately I don’t think those spirals will work. They will have too much water from being frozen and make the muffins mushy. Sorry about that!

      Reply
  4. Camille says

    March 02, 2020 at 8:34 am

    5 stars
    I made these yesterday with a mix of buckwheat and whole rice flour (I didn’t have either flour mentioned in the recipe) I added milk chocolate chips and pecans, it was absolutely heavenly. I loved this recipe. I want to try it substituting part of the coconut oil with apple sauce to further reduce the caloric intake (given I want to keep the chocolate chiops) – these have made for that perfect sweet pang I get in the afternoon.

    Reply
  5. Faye says

    March 22, 2020 at 2:12 pm

    Can i add spinach instead of zucchini?

    Reply
    • Erin Collins says

      March 23, 2020 at 11:12 am

      Unfortunately, I don’t think that would add the same kind of moistness and texture.

      Reply
  6. SC says

    June 14, 2020 at 9:54 am

    Can I substitute out almond four to 100% brown rice flour? My kid has nut allergy.

    Reply
  7. Lori Lee Spillman says

    July 02, 2020 at 2:32 pm

    5 stars
    Delicious! Easy to prepare. My grandchildren gobbled them right up (and so did their Granny).

    Reply
  8. Teemie says

    October 13, 2020 at 8:29 am

    5 stars
    I’m sorry – the name of these muffins is very misleading! They are tooooo delicious to be “toddler” muffins, cause mommy eats them as a healthy sweet treat too. AHHHH-MAZING! Good job Erin!!!!

    Reply
  9. Andrea Robinson says

    January 03, 2021 at 10:58 am

    5 stars
    So good AND healthy!

    Reply
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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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