Made with healthy fats (hello avocado!), vegetables, and no added sugar, these carrot zucchini muffins they will keep your child (and you!) happy and nourished.
Carrot Zucchini Muffins
I’m constantly racking my brain over unique flavors and food combinations because variety is always the name of the game when it comes to feeding our babies and kids.
Slightly sweet with a subtle hint of avocado, these moist and healthy zucchini carrot muffins are perfect for babies 6 months and up!
And I highly encourage you to grate extra zucchini to make these chocolate zucchini muffins!
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
- White whole wheat flour - It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
- Avocado - Nutritious and is also a great substitute for oil and helps keep the muffins moist. Choose one that is ripe but not overly ripe. Otherwise you’ll end up with bitter muffins. Not to mention the color won’t be very pleasing either. Here’s a really helpful guide to picking the perfect avocado.
- Zucchini and carrots - These two vegetables lend themselves beautifully into baked goods (try these zucchini bread breakfast cookies or peanut butter vegetable waffles!). If you wish to invite more variety, feel free to try adding different veggies.
- Banana - Use over ripe banana with plenty of brown spots
- Eggs - use room temperature eggs for best results. Take out of the fridge at least 15 minutes prior to baking. I haven't tried it with flax/chia eggs but let me know how they turn out if you try it!
- Greek yogurt - You may have noticed that a lot of my baked goods contain this amazing ingredient! Not only does it boost nutrition, it adds flavor, creaminess, and moisture. Be sure to use whole milk plain yogurt.
- In a large bowl, stir together the dry ingredients.
- Add all the wet ingredients (minus zucchini and carrots) into the food processor or blender and blend until smooth. Pour into the dry ingredients.
- Fold in the zucchini and carrots.
- Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Tips for Success (a MUST read!)
- Be sure to squeeze out as much excess water as you can from the zucchini and carrots by using a dish towel or cheesecloth. It’s an extra step but you will be glad you did when you dig into a perfectly moist not mushy muffin.
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Make sure to use fresh baking powder and baking soda. Here's how you can check to make sure they are still good to use.
- Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking.
- DO NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
You can store at room temperature if planning to enjoy in 1-2 days.
Refrigerate for up to 4 days. You can also freeze for up to 3 months.
Simply thaw in the fridge overnight or add straight to lunch boxes to keep foods colder (will thaw by lunch time but be sure to test it out). You can reheat in the microwave or toaster oven BRIEFLY, otherwise will get too soft.
Frequently Asked Questions
These muffins are not overly sweet and that is intentional. I always rely on fruits to limit the use of refined sugars, especially since it is best to avoid added sugars until the age of 2.
You’ll notice that banana is the only sweetener in this recipe. I recommend trying the recipe as is the first time around. Both of my kids love it without any additional sweeteners. However, if you desire sweet muffins, here are some suggestions (choose one):
¼ cup of pure maple syrup or honey
½ cup unsweetened apple sauce
¼ cup date syrup
For older kids, feel free to add some chocolate chips.
Yes! Suitable for babies 6 months and up, these muffins are an easy and delicious way to incorporate extra veggies and whole grains into your child's diet, especially if they're going through a picky eating phase. They are not overly sweet, and the fiber will help keep them fuller for longer.
Enjoy as a quick breakfast, snack, or add to lunch boxes!
I don't recommend substituting completely with whole wheat flour as the muffins will turn out more dense. The best whole grain substitute is spelt flour.
You can also use 1 cup all purpose flour and ¾ cup whole wheat flour. If gluten free, 1:1 gluten-free flour or oat flour are best options. Almond flour will not work.
Other zucchini or carrot recipes for babies and kids
- Vegan vegetable quinoa muffins
- Carrot cake oatmeal smoothie bowl
- Overnight oats or quinoa
- Homemade baby oatmeal
- Vegetable baby French toast
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Carrot Zucchini Muffins (with avocado)
- 1 ¾ cups white whole wheat flour (215g) , or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 medium avocado (150g weighed with skin and pit)
- 2 eggs, room temperature
- ½ cup whole milk plain Greek yogurt (115g)
- 1 medium banana (130g without peel)
- 1 teaspoon vanilla extract
- ½ cup grated zucchini (60g weighed after squeezing)
- ½ cup grated carrots (45g weighed after squeezing)
- Optional: Sweetener of choice (see note)
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, stir together the dry ingredients.
- Add all the wet ingredients (minus zucchini and carrots) into the food processor/blender and blend until smooth. Pour into the dry ingredients.
- Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. Fold in the zucchini and carrots.
- Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
- Take the eggs and yogurt out of the refrigerator at least 15 minutes prior to cooking
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
- If you desire a sweet muffin, choose just ONE:
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?
Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen