Toddler Muffins (Carrot 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!

Looking for a toddler muffin recipe packed with wholesome ingredients? Check out this recipe for a gluten-free muffin all ages will love.

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

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?

Needless to say, you’ll definitely want to make a double batch!

You also might like this gluten-free zucchini bread or these gluten-free zucchini muffins! These gluten-free muffins, gluten-free donuts and gluten-free pancakes are more family favorites!

You also might like these oat flour muffins!

Ingredients in Mini Carrot Zucchini Muffins

A quick glance at the ingredient list will give you an idea of how delicious these healthy muffins are.

Aside from gluten-free flour and nutritious vegetables, there is also a fantastic balance of flavor! The end result is a delicious recipe that’s always an allergy-friendly hit.

• Ground cinnamon: Cinnamon adds a layer of delicious, comforting spice that’s reminiscent of your favorite carrot cake of zucchini bread.
• Coconut oil: Coconut oil adds healthy fats and brings moisture to these muffins.
• Maple syrup: No need for refined sugar in these muffins—maple syrup brings the perfect sweetness and depth of flavor.
• Egg: Egg acts as a binder and adds protein to these muffins.
• Vanilla extract: Every muffin recipe is made better with a bit of vanilla extract!
• Carrots: Even if your toddler doesn’t like to eat raw or cooked carrots, they’ll love these muffins—and won’t even know they’re there! Carrots add potassium, antioxidants, and beta-carotene to a toddler diet.
• Zucchini: Zucchini adds moisture and nutrients like vitamin A, manganese, and vitamin C.
• Almond flour: Almond flour is a gluten-free flour alternative that makes for delicious toddler muffins!
• Gluten-free 1:1 baking flour: Choose a high-quality 1:1 baking flour for this recipe, or use brown rice flour instead.
• Salt: Salt enhances the flavor of the muffins and actually makes them taste sweeter!
• Baking powder and baking soda: Both baking powder and baking soda help these muffins to rise and have a light, tender crumb.

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.

Storage Instructions

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.

You also might like these chocolate zucchini muffins.

How Do You Freeze Muffins?

This is a great recipe to make ahead in large batches and freeze. This way, you can thaw a lot of muffins at one 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 bag. When closing the bag, be sure to remove as much air as possible. Store in the freezer for up to two months.

FAQs

Expert Tips & Tricks

• I like to use mini muffin pans to make these muffins. It makes the perfect healthy muffin bites for babies and toddlers, and clean-up is a breeze! Alternatively, you could make larger muffins for adults.
• If you only have zucchini or only have carrots, you can just double the amount of one vegetable. You could also try making these healthy toddler muffins with yellow squash.
• Add chocolate chips to these muffins for an extra delicious treat!
• No need to use muffin liners, if you don’t have them. Just spray the muffin pan and they’ll come out of the pan easily.

Other Muffin Recipes to Try

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

For an easy, perfect 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?

More Muffin Recipes

I hope you love these family favorite muffins as much as we do! If you try these muffins, be sure to leave me a comment/rating below. I’d love to hear from you!

4.98 from 45 votes

Toddler Muffins (with Carrots and Zucchini!)

Author Erin Collins

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 24 mini muffins

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!

Pin It Comments Print

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!

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

Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 52mg | Potassium: 49mg | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 0.7mg | Calcium: 25mg | Iron: 0.3mg

Recipe originally published in August 2013. Updated in June 2022.