Healthy Toddler Zucchini Muffins (No Added Sugar)
These easy, no added sugar zucchini muffins are toddler-approved and packed with real ingredients—great for snacks, breakfast, or on the go. The whole family will love them!
Servings 10 muffins (approx.)
Equipment
- Mixing bowls
- muffin tin
Ingredients
- 1 ripe banana mashed (about ½ cup)
- 1 heaping cup finely grated zucchini (no need to peel; measure 1 cup grated before squeezing out moisture)
- 1 pasture-raised egg
- ¼ cup full-fat plain grass-fed Greek yogurt
- ¼ cup avocado oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ¾ cup organic oat flour
- ¼ cup ground flaxseed
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg (optional)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- 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.
Notes
Recipe Swaps & Substitutions:
- 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.