Go Back
–+ servings

Carrot Zucchini Muffins

These Carrot Zucchini Muffins are soft, lightly sweet, and packed with hidden veggies—perfect for toddlers, babies, and even grown-ups! They make a great snack, breakfast, or lunchbox treat. Plus, they’re easy to make ahead, freezer-friendly, and simple to adapt for picky eaters or allergies.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 10 toddler-sized muffins
Calories 112 kcal

Equipment

  • Mixing bowl
  • Spoon or whisk
  • Grater
  • Muffin tin
  • Muffin liners or nonstick spray

Ingredients
  

  • 1/2 cup carrot grated
  • 1/2 cup grated zucchini
  • 1 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup honey skip for babies under 1
  • 1 tsp baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
  • Mix the wet and dry ingredients together in a large bowl—start with the grated carrot and zucchini, then stir in the flour, egg, milk, honey, and baking powder. The batter will be thick, and that’s okay!
  • Spoon the batter into your prepared muffin tin, filling each cup about 3/4 of the way.
  • Bake for 15–20 minutes, or until the tops are lightly golden and a toothpick comes out clean.
  • Let cool slightly before serving. For younger babies, mash or break into small pieces.

Notes

Storage Tips: Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Freeze leftovers in a zip-top bag or container for up to 2 months.
Age Modifications: For babies, skip the honey and consider blending the veggies finer. You can also soften the muffin with a bit of breast milk or formula.
Allergy-Friendly Options:
  • Use oat milk or almond milk for dairy-free.
  • Swap the egg for a flax egg (1 tbsp flaxseed + 3 tbsp water).
  • Use gluten-free flour if needed.
Nutrition Boosters:
 Stir in ground flaxseed, chia seeds, or a dash of cinnamon to add fiber and flavor.
Parent Tip:
 Make a double batch and freeze half. These Carrot Zucchini Muffins are great for meal prep, playdate snacks, or last-minute breakfasts.

Nutrition

Calories: 112kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 17mgSodium: 58mgPotassium: 77mgFiber: 1gSugar: 8gVitamin A: 1103IUVitamin C: 0.5mgCalcium: 39mgIron: 1mg
Keyword baby muffins, carrot zucchini muffins, easy toddler snacks, healthy toddler breakfast, hidden veggie muffins, lunchbox muffins for kids
Tried this recipe?Let us know how it was!