These healthy carrot zucchini muffins are perfect for baby or kid's breakfast, lunchbox, or snack. Made with healthy fats (hello avocado!), vegetables, and no added sugar, they will keep your child (and you!) happy and nourished.
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. After many.many batches (baking is such a science, which I have a love and hate relationship with), I'm SO excited to share these veggie avocado muffins with you!
Slightly sweet with a subtle hint of avocado, these moist carrot zucchini muffins are perfect for babies 6 months and up!
Avocado for babies
Avocado is such an amazing first food for babies. And if you are unsure if your baby is ready to start solids, grab this FREE handout!
It has the perfect texture for babies and is such a wonderful source of healthy fats, critical for supporting their rapidly developing brains. It also contains fiber, zinc, and many B vitamins, including niacin, thiamin, and folate.
I encourage you to always have ripe avocados on hand as they’re so convenient and versatile. I like to buy some ripe, which I keep in the fridge, and some nearly ripe, kept outside.
Once it’s cut open and exposed to air, the green flesh will turn brown. It’s totally fine to eat, although can taste bitter due to a chemical reaction not spoilage. It also may be visually unappealing to you, in which case try squeezing some lime or lemon juice on top.
Ingredients
Oats - I LOVE baking with oats. So versatile, inexpensive, and nutritious! You'll find a breakdown of all the different varieties of oats in this 3 ingredient banana cookies recipe post!
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.
Zucchini and carrots - These two vegetables that 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 - You can control the level of sweetness by its ripeness. Read the “tips” section below for more details
Eggs - use room temperature eggs for best results. Take out of the fridge at least 20 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 fat and plain.
Baking powder, baking soda, cinnamon, vanilla extract
Step-by-Step Instructions
- Add oats first and then the rest of the ingredients (minus zucchini and carrots) into a high-speed blender/food processor and blend until smooth.
- Stir in zucchini and carrots.
3. Transfer to a greased/lined or better yet, silicone muffin pan.
4. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Super important: leave the muffins in the pan for at least 10 minutes before transferring to a rack to cool completely.
If you prefer to watch instead!
Tips for Success (a MUST read!)
- All of my muffins for babies are not very sweet and that’s intentional. You’ll notice that banana is the only sweetener in this recipe. You can control the level of sweetness by its ripeness. I’ve found that the perfect stage of ripeness for baking is when the banana looks like the above. Save the really ripe ones for this banana date bread.
- Be sure to squeeze out as much excess moisture 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.
- Make sure to use fresh baking powder and soda. Here's how you can check to make sure they are still good to use.
- It’s best to work with room temperature eggs so take them out at least 20 minutes prior to baking.
- If you do not have a powerful, high-speed blender, like Vitamix, blend the oats first before adding the rest of the ingredients in. This is so you don’t over blend, which will result in a dense texture.
- Blend until combined. You want a smooth batter, but again don’t over blend (for a minute or two). Use a spoon to make sure all areas are mixed in.
- Do not take the muffins out of the pan immediately after pulling them out of the oven! Leave in the pan for at least 10 minutes to help firm up. Then transfer to a rack to cool completely.
Storage suggestions
You can store at room temperature if planning to enjoy in 1-2 days. Wrap a paper towel around them and place in an airtight container.
Refrigerate for up to 4 days. You can also freeze using the flash freeze method. Will keep for up to 3 months.
Simply thaw in the fridge overnight or add straight to lunchboxes to keep foods colder (will thaw by lunch time but be sure to test it out). Can reheat in the microwave or toaster oven BRIEFLY, otherwise will get too soft.
Other zucchini or carrot recipes for babies and kids
- Vegan vegetable quinoa muffins
- Carrot cake blender muffins
- Carrot cake oatmeal smoothie bowl
- Egg free carrot lentil bars
- Overnight oats or quinoa
- Homemade baby oatmeal
- Vegetable baby French toast
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Carrot Zucchini Muffins with Avocado
Ingredients
- 2 cups rolled oats (200g)
- 1 ripe medium banana (145g weighed with peel on)
- ½ cup whole fat plain Greek yogurt (110g)
- 1 medium ripe avocado
- 2 room temperature eggs
- 1 teaspoon baking powder, aluminum-free
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoon vanilla extract
- ½ cup shredded zucchini (60g weighed before squeezing)
- ½ cup shredded carrots (50g weighed before squeezing)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add oats first and then the rest of the ingredients (minus zucchini and carrots) into a high-speed blender/food processor and blend until smooth. Be careful not to overblend. 1-2 minutes until smooth. Use a spoon to make sure all areas are mixed in.
- Squeeze dry the zucchini and carrots. Stir into the batter.
- Transfer to a greased/lined or better yet, silicone muffin pan.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Super important: leave the muffins in the pan for at least 10 minutes before transferring to a rack to cool completely.
Notes
- All of my muffins for babies are not very sweet and that’s intentional. You can control the level of sweetness by its ripeness.
- Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth so you'll end up with perfectly moist not mushy muffin.
- Make sure to use fresh baking powder and soda. Here's how you can check to make sure they are still good to use.
- It’s best to work with room temperature eggs so take them out at least 20 minutes prior to baking.
- If you do not have a powerful, high-speed blender, like Vitamix, blend the oats first before adding the rest of the ingredients in. This is so you don’t over blend, which will result in a dense texture.
- Blend until combined. You want a smooth batter, but again don’t over blend (for a minute or two). Use a spoon to make sure all areas are mixed in.
- Store at room temperature if planning to enjoy in 1-2 days. Wrap a paper towel around them and place in an airtight container.
- Refrigerate for up to 4 days. You can also freeze using the flash freeze method. Will keep for up to 3 months.
Nutrition
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
Rachel says
Hi Min! Can’t wait to try this. Can i sub a Flax Egg for the egg? My daughter is allergic! thank you
Min says
I personally haven't tried it yet but received several messages from other mamas who tried with the flax egg and said they turned out great!
Jennifer says
Hi! I just used flax seed and they came out great! Soft and moist. My toddler are two!
Min says
So glad to hear! Thank you for taking the time to share ;). Enjoy!!
Preethi Shetty says
Hi,
It is mentioned 2 cups oats but next to it, it says 200g. I am confused. Can you please explain?
Preethi Shetty says
Please ignore. I miss understood the grams.
Christina says
Great recipe! The muffins are not too sweet and it's perfectly soft and moist. My daughter loves these and often wants more than one.
Min says
Sounds like my children 😉
Diane says
Love this recipe! My baby loves it and, so does my toddler! Thank you Min!
Min says
You're very welcome!!
mona george says
I made these for my granddaughter and she absolutely loved them! The recipe is easy and clean up was a breeze.
Cari Pero says
Thanks for this recipe! I make them once a week for my toddler and he LOVES them!
Min says
Once a week! Amazing! I just checked my freezer and I have 2 left. need to make more!
Benitha says
We love these muffins, very healthy and tasty too. I always make big bunch and freeze as you instructed, time saver for the busy days, thanks a lot MIN.
Miss C says
Hi Min, is baking soda and baking powder safe/advisable to be consumed by 1 year old? Will these recipes work without it?
Min says
They are most definitely necessary in baked goods. And they're fine so don't worry 😉
Parisa says
Hi Min,
Thank you for this recipe. I was wondering if I can substitute the banana with apple sauce?
Thanks again
Min says
I haven't tried but I imagine it would work
Noemarrie says
I love your recipes.. it's absolutely amazing and I tried some of your recipes for my toddler and now my 6month old baby.. I have question ,we don't have zucchini here in the Philippines, what the best substitute for it?
Min says
Hi! You can just do all carrots!
Krystina says
Hi. This is great. I read somewhere not to use baking soda and powder for babies under 1? Is there an alternative or is the info I read incorrect? Thanks.
Min says
You can serve to babies 😉
Ashley says
Hi Min, I don’t have an oven but I have an instant pot. Would it work? I seen recipe of people making muffin using instant pot… but I’m not sure.
Min says
I haven't tried so not sure..
Caroline B says
Thanks for this recipe! I love these muffins. I'm always looking for barely sweet muffins and this hit the spot. They come out denser, I'm guessing because of the oat flour and/or use of the food processor, but this makes them less crumbly so I like that. To make them more appealing to my kids I sprinkled some brown sugar on before baking. They don't love them but there are other ways to doll them up, like natural peanut/almond butter or cream cheese.
Min says
Yes!! My baked goods are intentionally not very sweet for that very reason! Can be enjoyed with both savory and sweet toppings ;). So glad you love these muffins!
MG says
What’s a sub for the Greek yogurt?
Min says
Hi! Any non-dairy alternative would work - make sure it's Greek style (thicker in consistency) and unsweetened