Zucchini Carrot Muffins for Toddlers (No Sugar)
Soft mini muffins full of grated vegetables and sweetened only with banana and applesauce. No sugar, no honey.
Ingredients
Makes 24 mini muffins
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Method
- 1
Heat the oven to 350°F (175°C) and grease a 24-cup mini muffin tin.
- 2
Whisk the eggs, banana, applesauce and oil. Stir in the carrot and zucchini.
- 3
Fold in the flour, baking powder and cinnamon until just combined.
- 4
Fill the cups and bake 15–18 minutes, until a toothpick comes out clean. Cool completely.
Serve it by age
9–12 months
Cut each mini muffin into small pieces.
12 months+
Serve a whole mini muffin as a snack or in a lunchbox.
health_and_safetyAllergens
Contains egg and wheat (top 9 allergens). Offer this only after each of these allergens has been introduced on its own. For a first exposure, offer a small amount early in the day and watch for 2 hours. If your baby has severe eczema or a known food allergy, talk to your pediatrician before introducing egg.
sync_altSwaps
- swap_horizEgg-free: 2 tbsp ground flaxseed mixed with 6 tbsp water.
- swap_horizUse oat flour for a wheat-free version (oats may contain wheat).
kitchenStorage
Room temperature 2 days, fridge 4 days. Freeze up to 3 months.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
