If your toddler’s on a muffin kick like mine, these healthy toddler zucchini muffins are a must. They’re soft, naturally sweet from banana, and packed with real ingredients like shredded zucchini, flaxseed, and oat flour. No added sugar, but full of fiber, healthy fats, and flavor—which makes them perfect for baby-led weaning, toddlers, and even adults. Aka, you can (and totally should) make these even if you’re not currently feeding a tiny human.

Perfect timing for zucchini season, too! Grab a few straight from the garden or farmers market and bake a batch asap. I like to freeze half (or double the recipe to have extra on hand) and pull them out for quick snacks, toddler breakfasts, or on-the-go bites. Hayes has been crushing them lately, and honestly, I get it—they taste like a treat, but you feel great about every ingredient going in.

A Healthy Snack You’ll Feel Good About

These no added sugar muffins are made with wholesome staples like ripe banana for natural sweetness, Greek yogurt for a little protein and creaminess, avocado oil for healthy fats, and finely grated zucchini for moisture and a sneaky veggie boost.

Ground flaxseed adds fiber and plant-based omega-3s, while oat flour keeps the texture soft, gluten-free, and toddler-friendly. They’re an ideal choice if you’re looking for freezer-friendly muffins for toddlers, especially if your kiddo is a picky eater or you’re trying to cut back on added sugar.

As a registered dietitian, I’m big on prioritizing real, whole foods over packaged snacks—for myself and my little fam. I’m also super intentional about avoiding added sugars in my 14-month-old’s diet. If you’re curious, I wrote a blog post on Why Limiting Added Sugar in Babies’ First 1,000 Days Matters.

Baby-Led Weaning Friendly + Freezer Approved

As a busy, working mama, I love making these ahead to stash in the freezer for busy mornings, diaper bag snacks, or anytime you need something quick that isn’t full of junk. They’re soft enough for little hands and gums, and like I said earlier—tasty enough that the whole fam will be reaching for one.

And did I mention how easy these cutie little zucchini muffins for toddlers are to make? Just under 35 minutes from start to finish (plus a little cooling time), and that’s it—you’ve got a batch of healthy, homemade snacks ready to go.

Whether you’re in the no added sugar stage or just looking for healthy toddler snack recipes, these veggie-packed muffins deserve a spot in your weekly rotation. Let me know what you and your littles think in the comments, and don’t forget to tag me on IG when you make them!

INGREDIENTS YOU’LL NEED:

• Banana
• Grated zucchini
• Pasture-raised egg
• Full-fat plain grass-fed Greek yogurt
• Avocado oil (or melted coconut oil)
• Vanilla extract
• Organic oat flour
• Ground flaxseed
• Cinnamon
• Nutmeg (optional)
• Baking powder
• Baking soda

HOW TO MAKE HEALTHY TODDLER ZUCCHINI MUFFINS (NO ADDED SUGAR)

Preheat oven to 350°F.

Line or grease a muffin tin. I like to spray the liners once more for non-stick.

In a mixing bowl, whisk together the banana, egg, yogurt, oil, and vanilla. Then, stir in the grated and squeezed zucchini shreds.

In another bowl, mix together the oat flour, flaxseed, cinnamon, nutmeg, baking powder, and baking soda.

Combine wet and dry ingredients. Spoon into the prepared muffin tins; the batter should yield about 10 muffins total.

Bake for 24 minutes or until a toothpick comes out clean. Cool before serving. Enjoy!

To Store:

In the fridge: Let muffins cool completely before storing in an airtight container in the refrigerator for up to 5 days.

In the freezer: Once fully cooled, muffins can be frozen for up to 2 months. Freeze in a single layer (you can add parchment between layers to prevent sticking). Thaw at room temp or warm before serving.

RECIPE SUBSTITUTIONS & QUESTIONS

• Egg-free? Use a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit 5–10 minutes until gelled, then use in place of the egg.
• Using store-bought zucchini rice? Use ¾ cup packed and well-squeezed store-bought zucchini rice. If pieces are large, pulse briefly in a food processor or high-speed blender.
• No oat flour? Blend rolled oats into a fine flour using a high-speed blender or food processor. (I did that with Bob’s Red Mill Organic Protein Oats—worked great!)
• No banana? Sub with ½ cup unsweetened applesauce. Muffins will be slightly softer and a little less sweet.
• Dairy-free? Use plain, unsweetened almond or coconut yogurt. Look for labels like “full-fat,” “whole milk,” or “creamy” for best results.
• Oil swap? Melted coconut oil works just as well as avocado oil.
• Nutmeg: Totally optional—it adds a warm, spiced flavor but can be left out if you prefer.

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Can babies eat zucchini muffins with no added sugar?

Yes! These zucchini muffins are naturally sweetened with banana and contain no added sugar, making them a great option for babies starting solids or following a baby-led weaning approach. They’re soft, easy to hold (aka great for toddlers too!), and made with wholesome ingredients like oat flour, flaxseed, and zucchini.

Are these toddler muffins gluten-free?

They can be! As long as you use certified gluten-free oat flour (or grind certified gluten-free oats), these muffins are naturally gluten-free and safe for toddlers who need to avoid gluten. Always double-check your ingredients to be sure.

More Healthy Zucchini & Kid-Friendly Recipes to Try:

Mini Banana Waffles for Toddlers (Gluten-Free, Dairy-Free, No Added Sugar)

First Birthday Smash Cake (GF)

Crockpot Chicken Bolognese

The Best Gluten-Free Zucchini Bread

Protein-Packed Beef & Zucchini Lasagna  

Click here to watch the reel I made of this recipe 🙂