Carrot Zucchini Toddler Muffins
{Gluten-Free, Dairy-Free}

Lightly sweet, perfectly moist, and full of shredded carrots & zucchini! Kids and adults both love these Carrot Zucchini Toddler Muffins.

I am always looking for sneaky ways to get my toddler to eat more vegetables.

I think he does a pretty good job with most vegetables. He could eat broccoli, asparagus, and green beans for days. We do struggle with the leafy green vegetables, though. He is yet to appreciate a tossed salad.

I have to sneak all his kale and spinach into smoothies and soups.  He also loves kale chips which I’m not complaining about.

While these muffins don’t contain any leafy greens, they are absolutely delicious for both toddlers and adults. They are full of shredded zucchini and carrots,  lightly sweet, and perfectly moist.

These muffins are perfect for play groups, afternoon snacks, or baked off as regular size muffins for breakfast.

We’ve talked about how I need muffins in my life before. These muffins were enjoyed by everyone in my house and I’m sure we will be making them again and again!

More Gluten-Free Muffin Recipes:

Coconut Flour Peanut Butter Banana Muffins

Buckwheat Morning Glory Muffins

Chocolate Almond Butter Muffins

What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!

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Carrot Zucchini Toddler Muffins

Author: Erin Collins

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Lightly sweet, perfectly moist, and full of shredded carrots & zucchini! Kids and adults both love these.

5 from 13 votes

Servings: 24 mini muffins

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Ingredients

• 1 cup almond flour
• 1/4 cup 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.
• 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!

Nutrition Facts

Carrot Zucchini Toddler Muffins

Amount Per Serving

Calories 75 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 6mg 2%

Sodium 52mg 2%

Potassium 49mg 1%

Total Carbohydrates 5g 2%

Sugars 3g

Protein 1g 2%

Vitamin A 9.2%

Vitamin C 0.8%

Calcium 2.5%

Iron 1.6%

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

NUTRITION INFORMATION:

Calories: 75kcal

Recipe Source: Adapted from Food Network