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Toddler plate with muffins, soft banana and white yogurt

Delicious Zucchini Muffins for Toddlers

Soft, naturally sweet zucchini muffins with no added sugar — a sneaky way to add vegetables to breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grated zucchini, squeezed dry
  • 1 ripe banana, mashed
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional)

Equipment

  • Muffin tin
  • Muffin liners
  • grater
  • clean kitchen towel
  • Mixing bowl

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
    2. Grate and drain. Grate the zucchini, then squeeze out excess water in a clean kitchen towel — this step keeps the muffins from turning out dense or soggy.
    3. Mix wet ingredients. In a large bowl, whisk together the mashed banana, applesauce, eggs, melted butter, and vanilla.
    4. Add zucchini. Stir in the drained, grated zucchini.
    5. Add dry ingredients. Fold in the flour, baking powder, baking soda, and cinnamon until just combined.
    6. Bake. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 16–18 minutes, or until the muffins are set in the center and a toothpick inserted into the middle comes out clean. If you’re checking with a thermometer, the center should reach 160°F (71°C).
    7. Cool in the tin for a few minutes before transferring to a wire rack.

Notes

  • Fridge: Once cooled, refrigerate the muffins promptly in an airtight container and use within 3 days.
  • Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Label the freezer bag with the date so you can easily track how long they’ve been stored.
  • Reheat: Thaw overnight in the refrigerator or warm from frozen in the microwave in short intervals. Stir or turn as needed and check the temperature before serving. If reheating for a toddler, make sure the muffin is comfortably warm rather than hot in the center.