Are zucchini carrot muffins gluten-free?

They absolutely can be! Simply replace the all-purpose flour with a 1:1 gluten-free baking mix or a homemade combo of almond and oat flour. You’ll still get moist, fluffy muffins with all the veggie-powered goodness. For more flourless ideas, check out my Gluten-Free Wacky Cake .

Can toddlers eat zucchini carrot muffins?

Yes — they’re perfect for toddlers. They're soft, naturally sweetened, and full of fiber and vitamins. Just skip the added sugar and salt if needed, and bake them in mini muffin tins for small hands. Pair with Blueberry Swirl Yogurt Bites for a fun snack plate.

Can I make zucchini carrot muffins with oil?

Definitely. Neutral oils like avocado, coconut, or even olive oil keep the muffins moist and tender. If you want to reduce fat, substitute half the oil with applesauce or mashed banana. It won’t compromise the texture at all.

Can babies eat zucchini carrot muffins?

Yes, with a few adjustments. For babies over 6 months old who are ready for solids, omit sweeteners and salt entirely. Use finely grated veggies and bake them in mini muffin cups for easy grasping. Always consult with your pediatrician before introducing new foods.

How do I make healthy zucchini carrot muffins?

Use whole wheat or oat flour, natural sweeteners like banana or maple syrup, and add mix-ins like ground flaxseed or chia. You can even sneak in extra veggies if you want! They’re satisfying and nutrient-rich without feeling like “health food.”

Can I add chocolate to zucchini carrot muffins?

Absolutely — chocolate and spice are a classic combo. Stir in mini dark chocolate chips or a tablespoon of cocoa powder for a richer, more dessert-like muffin. I love doing this when I need a mood booster, just like I do with my Chocolate Brownies with Avocado.

Can these be made vegan?

Yes. Swap eggs with flax or chia eggs, use a plant-based milk, and make sure your sweetener is vegan (skip honey). The texture remains soft and moist — you won't miss the dairy or eggs.

How do I make zucchini carrot muffins with no sugar?

You can sweeten naturally using ripe mashed banana, date paste, or unsweetened applesauce. These options give gentle sweetness and moisture. For toddlers or anyone avoiding refined sugar, it’s the perfect solution.

Zucchini Carrot Muffins That Taste Like a Treat (But Are Actually Healthy)

Description

Moist, veggie-packed zucchini carrot muffins perfect for toddlers, healthy snacking, or meal prep. Easily adaptable to be gluten-free, vegan, or sugar-free.

Ingredients

Scale

1 cup grated zucchini (squeezed dry)

1 cup finely grated carrots

2 eggs or flax eggs

1/2 cup neutral oil or applesauce

1/3–1/2 cup maple syrup or mashed banana

1 tsp vanilla extract

1 1/2 cups all-purpose or GF flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt (optional)

Optional: 1/4 cup chopped walnuts, raisins, or chocolate chips

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Instructions

1. Preheat oven to 350°F and line a muffin tin.

2. Grate zucchini and carrots; squeeze zucchini dry.

3. Whisk eggs, oil, sweetener, and vanilla.

4. Stir in grated veggies.

5. In another bowl, mix flour, baking soda, baking powder, spices, and salt.

6. Combine wet and dry ingredients gently.

7. Fold in any optional mix-ins.

8. Scoop into muffin tin and bake 18–22 minutes.

9. Cool for 5 minutes in pan, then transfer to a rack.

10. Enjoy warm or store for later!

Notes

Store at room temp for 2–3 days or refrigerate for up to a week.

Freeze for 3 months; reheat in oven for fresh-baked taste.

Make mini muffins for toddlers or baby-led weaning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 5g
Sodium: 100mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg