• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MJ and Hungryman

  • About
  • Blog
  • Feeding tips
  • Recipes
  • Resources
menu icon
go to homepage
  • Baby Led Weaning
  • Recipes
  • Feeding tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Baby Led Weaning
    • Recipes
    • Feeding tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Healthy Carrot Zucchini Muffins (Baby and Kid-friendly)

    By Min On July 28, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

    Share or Save It for Later!

    Jump to Recipe
    A close up shot of sliced muffin stacked on top of another.

    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. 

    A close up shot of sliced muffin stacked on top of another.
    Jump to:
    • Carrot Zucchini Muffins
    • Ingredients
    • Step-by-Step Instructions
    • Tips for Success (a MUST read!)
    • Storage suggestions
    • Frequently Asked Questions
    • Other zucchini or carrot recipes for babies and kids
    • Carrot Zucchini Muffins (with avocado)

    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!

    If you want to go all in on carrots, try these carrot banana muffins or carrot oatmeal muffins.

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!

    Ingredients

    All the ingredients laid out on a white background.
    • 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.

    Best Weight Gain Foods for Babies and Toddlers

    Step-by-Step Instructions

    A four image collage of how to prepare the batter.
    A two image collage before and after baking.
    1. In a large bowl, stir together the dry ingredients.
    2. Add all the wet ingredients (minus zucchini and carrots) into the food processor or blender and blend until smooth. Pour into the dry ingredients.
    3. Fold in the zucchini and carrots.
    4. 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!)

    Baked muffins on a wire rack with sliced avocado.
    • 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.

    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 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

    How can I make these muffins sweeter?

    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.

    Are these carrot zucchini muffins good for babies and toddlers?

    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!

    What is a good alternative to white whole wheat flour?

    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!

    A close up shot of sliced muffin stacked on top of another.

    Carrot Zucchini Muffins (with avocado)

    Made with healthy fats, vegetables, and no added sugar, these carrot zucchini muffins they will keep you and your child happy and nourished. 
    5 from 30 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Mixing Bowls
    • Muffin Pan

    Ingredients

    Dry Ingredients

    • 1 ¾ cups white whole wheat flour (215g) , or oat flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon

    Wet Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    • 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:
      • ¼ cup of maple syrup or honey
      • ½ cup unsweetened applesauce
      • ¼ cup date syrup.
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
    Storage: keep on the counter for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.
     

    Nutrition

    Calories: 114kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Fiber: 3g | Sugar: 2g
    Course appetizer, snack, breakfast
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    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

    Find out more!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

    Share: [addtoany]

    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Catherine says

      August 20, 2022 at 8:23 pm

      Has anyone tried these at high altitude? I’m not sure what adjustments to make to the recipe to make it work at 5000 ft.

      Reply
      • Maria says

        August 25, 2022 at 2:37 pm

        If I don’t have avocado on hand, what can I use to replace it? Would coconut oil work, and how much?

        Reply
        • Min says

          August 26, 2022 at 6:55 pm

          Hi! I haven't tried so can't say for certain but I would try with 1/4 cup oil

          Reply
          • Holly says

            January 29, 2023 at 8:08 am

            5 stars
            Hi! I just made this recipe without avocado -I added half a banana and 1/4 cup avocado oil in its place and they came out awesome!

            Reply
            • Min says

              January 30, 2023 at 7:50 am

              Ooh! Good to know! Thanks for sharing this!

    2. Alex says

      August 05, 2022 at 3:51 pm

      Did the recipe change? I thought it used to call for oats and now it says wheat flour… maybe I just have tired mom brain… can you sub oats instead of flour though?

      Reply
      • Min says

        August 05, 2022 at 3:57 pm

        It has changed! The texture will be less dense with the white wheat flour but you can absolutely use oats. blend it with the rest of the ingredients 😉

        Reply
        • Alex says

          August 06, 2022 at 12:35 pm

          Thank you! Could you remind me how much oats it used to call for please?

          Reply
          • Min says

            August 06, 2022 at 8:55 pm

            Same! 1 3/4 cups!

            Reply
      • Kate says

        August 30, 2022 at 12:27 pm

        5 stars
        Amazing recipe! My little one loves it. So moist and nutritious. Thank you 🙂

        Reply
        • Min says

          August 30, 2022 at 6:09 pm

          Yay!! You're welcome! It truly brings me joy to hear this

          Reply
    3. Rachel says

      February 10, 2022 at 10:09 am

      Hi Min! Can’t wait to try this. Can i sub a Flax Egg for the egg? My daughter is allergic! thank you

      Reply
      • Min says

        February 13, 2022 at 7:22 pm

        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!

        Reply
      • Jennifer says

        May 17, 2022 at 3:29 pm

        Hi! I just used flax seed and they came out great! Soft and moist. My toddler are two!

        Reply
        • Min says

          May 17, 2022 at 3:35 pm

          So glad to hear! Thank you for taking the time to share ;). Enjoy!!

          Reply
    4. Preethi Shetty says

      December 25, 2021 at 10:21 pm

      Hi,

      It is mentioned 2 cups oats but next to it, it says 200g. I am confused. Can you please explain?

      Reply
      • Preethi Shetty says

        December 25, 2021 at 10:30 pm

        Please ignore. I miss understood the grams.

        Reply
    5. Christina says

      November 11, 2021 at 8:10 pm

      5 stars
      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.

      Reply
      • Min says

        November 12, 2021 at 3:06 pm

        Sounds like my children 😉

        Reply
    6. Diane says

      November 11, 2021 at 3:40 am

      Love this recipe! My baby loves it and, so does my toddler! Thank you Min!

      Reply
      • Min says

        November 11, 2021 at 10:25 am

        You're very welcome!!

        Reply
    7. mona george says

      November 10, 2021 at 2:56 pm

      5 stars
      I made these for my granddaughter and she absolutely loved them! The recipe is easy and clean up was a breeze.

      Reply
    8. Cari Pero says

      November 10, 2021 at 10:38 am

      5 stars
      Thanks for this recipe! I make them once a week for my toddler and he LOVES them!

      Reply
      • Min says

        November 10, 2021 at 4:30 pm

        Once a week! Amazing! I just checked my freezer and I have 2 left. need to make more!

        Reply
    9. Benitha says

      November 10, 2021 at 10:33 am

      5 stars
      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.

      Reply
    10. Miss C says

      October 26, 2021 at 12:13 am

      Hi Min, is baking soda and baking powder safe/advisable to be consumed by 1 year old? Will these recipes work without it?

      Reply
      • Min says

        October 29, 2021 at 6:05 am

        They are most definitely necessary in baked goods. And they're fine so don't worry 😉

        Reply
    11. Parisa says

      September 30, 2021 at 8:08 pm

      Hi Min,
      Thank you for this recipe. I was wondering if I can substitute the banana with apple sauce?
      Thanks again

      Reply
      • Min says

        October 02, 2021 at 10:02 pm

        I haven't tried but I imagine it would work

        Reply
    12. Noemarrie says

      September 26, 2021 at 2:15 am

      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?

      Reply
      • Min says

        September 26, 2021 at 9:49 pm

        Hi! You can just do all carrots!

        Reply
    13. Krystina says

      September 21, 2021 at 8:46 pm

      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.

      Reply
      • Min says

        September 23, 2021 at 4:52 pm

        You can serve to babies 😉

        Reply
      • Grace says

        July 31, 2022 at 3:28 pm

        Will coconut yogurt work as a substitute to Greek yogurt? I love your recipes but my toddler has dairy allergy so it never turns out as good!!!

        Reply
        • Min says

          July 31, 2022 at 4:30 pm

          yes you can!

          Reply
    14. Ashley says

      September 17, 2021 at 10:32 am

      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.

      Reply
      • Min says

        September 18, 2021 at 7:20 pm

        I haven't tried so not sure..

        Reply
    15. Caroline B says

      September 15, 2021 at 8:41 am

      5 stars
      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.

      Reply
      • Min says

        September 15, 2021 at 3:40 pm

        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!

        Reply
    16. MG says

      September 06, 2021 at 6:17 am

      What’s a sub for the Greek yogurt?

      Reply
      • Min says

        September 06, 2021 at 6:38 am

        Hi! Any non-dairy alternative would work - make sure it's Greek style (thicker in consistency) and unsweetened

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

    • Facebook
    • Instagram
    • Pinterest

    search

    Trending Now

    Three custard yogurt variations sliced into triangles and squares.

    Custard Yogurt Toast (Sweet and Savory)

    Banana mug cake in a cup with sliced banana and peanut butter drizzle.

    Banana Mug Cake

    An overhead shot of sliced banana oat bars with sliced banana.

    Soft-Baked Banana Oatmeal Bars

    stacked spinach baby pancakes

    Easy Spinach Pancakes (with yogurt)

    Cooked pancake slices on a white platter with dipping sauce.

    Korean Vegetable Pancakes (Yachaejeon)

    four cooked english pizza muffin with one of them sliced into three strips

    Easy English Muffin Pizza (with vegetables)

    Jump to Recipe
    A close up shot of sliced muffin stacked on top of another.

    Is your baby 4-6 months old?

    Give your baby a head start on solids even before their first bite!
    I'M READY!
    Jump to Recipe
    A close up shot of sliced muffin stacked on top of another.

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!
    Jump to Recipe
    A close up shot of sliced muffin stacked on top of another.

    Is your toddler becoming picky?

    Arm yourself with these strategies that will transform your mealtimes!
    YES, PLEASE!

    popular feeding tips

    A four image collage showing how to serve protein finger foods for baby

    Ultimate Guide to Finger Foods for Baby

    A four image collage of healthy baby snacks including iron.

    Healthy Baby Snacks (Easy and Balanced)

    A four image collage of best baby cereals.

    Best Baby Cereal (2023)

    Four top low sugar cereals for toddlers and kids.

    Best Healthy Cereals for Kids

    Footer

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 MJ & Hungryman LLC · Privacy Policy | Contact

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    SAVE & ACCEPT