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
- Mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
- Combine together (in a separate bowl) the coconut oil, maple syrup, egg, and vanilla extract, stirring until completely mixed.
- Add the dry ingredients to the wet ingredients and mix until well combined. Then stir in the shredded vegetables.
- Fill the muffins cups ¾ 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:
- Prepare the batter and bake the muffins as instructed.
- Transfer the muffins to a rack and allow them to cool completely.
- Place the muffins in a single layer on a baking sheet and place the baking sheet into the freezer.
- Freeze for one to two hours, or until the muffins are solidly frozen.
- 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}
Ingredients
- 1 cup almond flour
- ¼ cup gluten-free 1:1 baking flour, or brown rice flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup grated carrots, from 1 medium peeled carrot
- ½ 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 ¾ of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!
Recipe Notes
Recipe originally published in August 2013. Updated in February 2020.
Alex says
These are a godsend. My toddler will not eat a single vegetable, but she loves these! They’ve become a staple in our house. THANK YOU SO MUCH. Curious though, has anyone added pureed raw spinach to this? I have another recipe I use to make spinach muffins, but she prefers the flavor of these so if there’s some way I could combine them…
For anyone else curious, I use all almond flour, honey instead of maple syrup, and add a mashed banana and they come out perfectly.
JESSICA SUSSEX says
These are the best carrot/zucchini muffins I’ve ever made or tasted!! All healthy ingredients and they taste like a cupcake, no joke! Love these and making a ton of them.
Erin Collins says
I’m so glad you like them! 🙂
Ashley says
Newbie here, when recipe calls for 1/4 cup coconut oil..is that in the solid form or liquid form? thanks
Erin Collins says
If it is rock hard solid – melt it a little. It just needs to be softened or melted!
Robin Renée says
These are so great!! Sneakin’ those veggies in for kiddos too! I used all almond flour and subbed 1/4 cup of applesauce for the 1/3 cup of coconut oil. We are also primarily plant-based so next time I will try to sub the egg with Bob Red’s Mill egg replacement, banana, or ground flax. Thanks so much for this recipe inspiration!
alana says
do you wring out liquid from zucchini and carrot before adding to batter?
Breann says
Delicious! The two toddlers I watch love them. I did use regular flour (1 1/4c) instead as it’s what we have on hand. They are a little dry but I don’t mind. Will definitely make them again.
Amanda says
Delish! The flavor is spot on! I did not have brown rice flour on hand so I used all almond flour and added an additional egg as suggested. The muffins were a little “slack” but to be fair I did not follow the recipe exactly. I’ll have to experiment next time but I will be adding this recipe to my repertoire for sure. Yum!
Cassandra says
This recipe is delicious. I used flax egg in place of egg. I used ALL oat flour and agave syrup instead of maple. It came out perfect. I made them twice in two days because my family gobbled them up.
Virginia A Dickinson says
I really want to try these but dislike maple. Do you think Honey or Applesauce could replace it and which would work better. I like the idea of applesauce.
Kate says
These are seriously the BEST!! They taste more like carrot cake to me than healthy, gluten/dairy-free muffins for my LO! I give them to him, and then eat one myself. I’ve passed this recipe on to 3 family members in just 24 hours. Will keep for years to come!!!!
Janelle says
These muffins are AMAZING! I just made them and they are heavenly. Thanks for the recipe.
Sunita says
Hi Erin,
What are the nutrition facts. Carb, protein content in your muffins? I am diabetic and need to count carbs etc. Would be really helpful too.
Thanks!
Maddi says
These are my kids favorite! I love sneaking in extra veggies.
Kristie says
Are there baking instructions using this same recipe but for standard size muffins (12)??? Baking temp and duration? I don’t want to have to buy mini muffin pan just to try this recipe
Erin Collins says
Great question! I would add 5 minutes to the bake time then check the muffins for standard size. They probably need a few more minutes than mini muffins.
Rebecca says
Made these muffins tonight and they were delicious!! I know my 11 month old with gobble them up. How do you recommend storing them (Fridge/counter)? Also have you ever tried freezing them?
Tanitra Scorza says
So good!! My only regret is that I didn’t triple the recipe.
Nathan Collins says
They go fast at my house too! 😉