These Healthy Toddler Friendly Mini Muffins are a great snack for kids because they’re sweetened only with fruit and they’re full of vegetables and whole grains! They’re the perfect healthy snack for on the go and they make a great addition to healthy school lunches!
Like this recipe? You’ll love my Pumpkin Oat Muffins, or these delicious Homemade Apple Chips!
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As a mom, I’ve had to learn to pick my battles. I’ll admit, with an almost-4-year-old and an almost-2-year-old sometimes I just have to let things go even when they bother me because if I don’t my life will turn into one big battle of the wills. And really, who has the energy for that?? Not this girl!
That’s right, I’m THAT mother who lets her child wear their favourite shirt again, even though they pulled it out of the dirty clothes hamper that morning. I’m also the mother who lets my kids empty all the bottom drawers in the kitchen while I’m making dinner, just to keep the peace for 30 glorious minutes…now you see why I love one-pot meals so much!
It’s just no fun being the mom who feels like “no” is the full extent of her vocabulary. Don’t get me wrong, everyone needs a good dose of Vitamin-N every now and then and just as there are some battles that aren’t worth fighting, there are some that totally are! For us, one of those battles is nutrition. While there are many things I’m happy to compromise on, like the state of my kids hair and whether they eat off the pink plate or the purple plate, sugar is the one area where I stand my ground.
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That’s not to say my kids don’t ever eat sugar. Now that they’re getting a little older it’s almost impossible to cut it out completely and you certainly won’t find me being the only mom who won’t let her kid eat a cupcake at her best friend’s birthday party. Treats are okay sometimes, but because I stay home with my kids every day and I make most of our food from scratch, I’m able to be in control of the foods I offer to my kids, making sure their diet is healthy and full of the nutrition they need without all that added sugar that makes up most food products marketed to young kids these days.
And that’s why I love recipes like these Healthy Toddler Friendly Mini Muffins! My kids adore muffins and so I was determined to come up with a recipe that was not only free of sugar but also full of healthy ingredients! These muffins are packed with shredded vegetables and sweetened only with bananas, making them a great snack for kids of any age! My kids can’t get enough of these, and I know your little ones will love them too!
Like this Healthy Toddler Friendly Mini Muffins recipe? You’ll love these Dark Chocolate Peanut Butter Energy Bites or my Garlic Parmesan White Bean Hummus!
Hungry for more?
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Looking for more healthy kid-friendly snacks? Try the recipes below!
These Crispy Sea Salt and Garlic Kale Chips make the perfect healthy snack!
What kid wouldn’t love these Dark Chocolate Peanut Butter Energy Bites??
These Zucchini Blueberry Muffins are packed with fruits and veggies!
Need a mini muffin tin? This mini muffin tin is my favourite! (affiliate link)
Healthy Toddler-Friendly Mini Muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 large carrot grated
- 1 cup grated zucchini
- 1/4 cup canola oil
- 4 mashed bananas (or 3 mashed bananas and 1/4 unsweetened applesauce)
Instructions
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Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
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Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
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To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
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Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
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Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 15-18 minutes or until the muffins are a nice golden brown.
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Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
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This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.
Krysta Harder says
The store was actually OUT of zucchini the other day. What would you use to replace that in this recipe if needed (I mean, I like zucchini in baking too, but disparate times…) another cup of carrot?
Also, how long would you bake it for all regular sized muffins?
Chrissie says
Great questions! I'm sure it would work with another cup of grated carrot, but grated apple might also work since it has a similar water content to zucchini (and it would increase the sweetness of the muffins too). As for baking time for larger muffins, start by adding 3-5 minutes to the baking time and go from there (I'd say no more that 5-7 minutes more, but it will depend on your oven). As soon as the tops develop that golden colour and spring back to the touch, they're done! I hope you and your kiddos enjoy this recipe!
Renee says
It's always great to have a healthy "treat" recipe that you can make and the kids love! I'd enjoy these muffins too!
Chrissie says
Yes! I enjoy these almost as much as my kids do!
Anonymous says
Would quick oats work with this recipe instead of rolled oats??
Chrissie says
Yes, absolutely! I've used quick oats as well and they work great!
Mollie Moore says
I just made this and they were delicious! I added cinnamon, too.
Chrissie says
That's great! Cinnamon would be a great addition!
Anonymous says
Could this be made into a cake?
Sara says
Do you think I could use an equal amount of applesauce instead of the oil??
Chrissie says
Yes, you could definitely use applesauce, just use about a tablespoon less applsauce than the amount of oil the recipe calls for. Hope you enjoy the muffins!
Courtney says
I’m trying to add a little extra fat to my toddlers diet. Do you think I could add peanut butter to these?
Chrissie says
Yes, you probably could! A good start might be to add half the amount of applesauce and replace half the applesauce with peanut butter. Good luck!
Carley says
I make these once a week. My daughter thinks they’re cupcakes and my husband and I shovel them down as well. You wouldn’t have any clue that there’s no sugar in them. Score!
Chrissie says
Love this! So glad you like them!! 🙂
Maria says
Thanks for posting a recipe that actually has healthy ingredients! I’ve been looking for healthy muffin recipes for my toddler and keep coming across recipes that include a cup or more of sugar, white flour, etc., and are being titled “Healthy”.
Chrissie says
You’re welcome! So glad you like them!
Sabrina says
How many cups approximately does 1 large carrot grated yield?
Chrissie says
about 2/3 cup to 3/4 cup is what I usually use 🙂
Surbhi says
Is it 4 cup mashed bananas or 4 mashed bananas? Thanks
Chrissie says
It’s 4 mashed bananas, or 3 mashed bananas and applesauce 🙂
Jessica says
The idea is nice, but as a busy Mom it took me quite awhile to actually find your recipe. This webpage is covered in too many ads and promotional items. Maybe put the recipe at the top?
Chrissie says
Thanks so much for your feedback Jessica. I completely understand your concerns, however because I offer all my recipes for free to my readers the ads on my blog provide me with the revenue required to continue offering my readers recipes free of charge. I will definitely take your feedback into account, however, as I regularly monitor and manage the ads and ad placement on my site. Cheers!
Megan says
Is there a substitute for the canola oil? I saw replacing it with applesauce, but what other oil can I use?
Chrissie says
Yes! Feel free to use any oil you wish: any neutral-tasting vegetable oil would work, and melted coconut oil works great too!
Jaycee says
Hi! I didn’t have any canola oil or other neutral-tasting oil so I used the equivalent measurement of full-fat greek yogurt. It worked really well! Thanks for the recipe!
Chrissie says
Great substitution! This recipe is incredibly forgiving, and I’m glad it worked so well for you! Thanks!
Kim says
I only have 2 bananas. Could I do 1/2 Cup of applesauce instead of 1/4 Cup, to make up for it? What would you recommend? Thanks!
Chrissie says
You could try that, however since I haven’t done it myself I can’t say exactly whether or not it would work!
Laura H says
Thank you for this! I so appreciate finding a healthy recipe that doesn’t just use honey or maple syrup instead of sugar!! My almost two-year old twin toddlers LOVE them. I added cinnamon & vanilla and went with coconut oil – they came out super delicious! Thanks!!
Chrissie says
I’m so glad you and your kids loved them! Thanks for the feedback! 🙂
Julie says
Gluten free version?
Chrissie says
I’ve never made these with gluten-free flour so I can’t say exactly what would work, but if you have a reliable one you use I’m sure it would work. Another option would be to try oat flour. Good luck!
Martina says
Hi. I use 0.5 cup of normal gluten free flour and 0.5 cup of buckweat flour. The muffins are slightly sticking to the paper, but it doesn’t matter. My 3.5 year old loves them and ask for them on regular basis …. and daddy keeps helping himself as well :-).
Great recipe, thanks
Chrissie says
Thanks so much for taking the time to leave a comment! I’m glad you enjoyed the recipe!
Claudine says
Excellent! Replaced the canola oil with coconut oil and added some cinnamon:)
Chrissie says
So glad you liked the recipe!!
Stephanie says
Hi there . .. my daughter is sugar restricted . .. even in fruit so do you think I could use some avocado to reduce the bananas to 2 bananas? Also would flaxseed work as an egg substitute??
Thanks!!
Chrissie says
I’ve never substituted the egg in this recipe, but you could probably make both those substitutions successfully. This is a very forgiving recipe 🙂 Give it a try and let me know how it goes!
Paige says
These look great! Do you think I could add some chia/flax/pumpkin seeds for some extra fiber? Or would I need to add extra liquids as well? Thanks!
Chrissie says
I think if you added only a few tablespoons it shouldn’t affect the batter too much. This recipe is pretty forgiving 🙂 Enjoy!
Luz says
So I just made these and they have an omelet texture. Should they be more dense? I have them stored in my fridge for now. I shouldn’t have any issue with placing them back in the oven tomorrow if I need to, right?
Chrissie says
I’m sorry the texture was off for you…they definitely shouldn’t have an omelette texture. It sounds like the measurements may have been off a little bit. 🙁
Karen says
Hi, just wondering if you squeeze some of the moisture out of the zucchini before adding it to the recipe, or is it fine just grated? I was also hoping to add some spinach or a little extra veggies to this, should I add more flour to compensate for the extra veggies? Thanks!
Chrissie says
Great question Karen! Yes, I do squeeze a bit of the moisture out, but if you’re grating fresh zucchini it’s usually ok. If you’re using shredded zucchini that you’ve frozen, then it definitely needs to be drained!
KD says
Hi, just wondering if the recipe would turn out ok if I used regular all purpose flour instead of the whole wheat flour?
Chrissie says
Yes! It will work almost the same 🙂
Rebecca says
These are awesome!!! I added a little bit of cinnamon, and they were delicious. My 8 month old twins loved them! Great recipe, thank you!!
Rebecca says
I meant to give these 5 stars!! Accidentally posted before I pushed them all. 🙂
Chrissie says
Thanks so much for taking the time to leave a comment and rate the recipe! Glad you loved them!
Sarwah says
Iv made these once before and my 1 year old loves them. This time they came out a bit soggy even tho I left them in the oven for a little over 30 mins because I felt like they were not done every time I checked. They are a dark brown color and a bit heavy and soggy. I tasted one- still delicious. It could be because I finely grated the zillion and there was quite a bit of zukkini “juice” from that. Do you think that’s the reason? Are they still safe to eat and to give to my toddler or should I pop them in the oven for a bit longer?
Chrissie says
Yes, it does sound like there was too much zucchini juice. If they’re dark brown and you baked them for the full amount of time at the correct temperature they’ll be safe to eat. Next time try straining your zucchini (I squeeze out some of the juice with a kitchen towel). That will definitely help!!
Melissa says
Hi there,
I’m excited to make this recipe for my 18 month old. Would it change the texture to puree the veggies instead of shred them? If my son sees the clumps, he may not eat them. Thanks!
Chrissie says
Rather than puree them, could I suggest processing them a little more finely in the food processor? Pureeing can make them more liquid and therefore would change the texture of the recipe for sure. Hope that helps!
Kristina says
Thanks so much for this recipe! My 12 month old has become increasingly anti-veg lately so I’ve been trying to incorporate veggies in a more tasty way! I just tried this recipe and the muffins came out amazing! Just waiting for my son to wake up from his nap so he can try them. Fingers crossed!
Chrissie says
So glad they worked for you! Thanks for taking the time to leave a comment!
Teresa says
Could I use almond flour instead?
Chrissie says
You definitely could, although I can’t comment on exactly how they’d turn out since I’ve never tried it myself before. But this recipe is very forgiving! 🙂
Meghan says
Can I omit the oats? I have a child with an oat allergy. If so, what should be added to mae up for it? Thank you!
Chrissie says
Great question. If you omit the oats, try adding some extra whole wheat flour, spelt flour, or even almond flour in about the same measurement as the oats. I’ve never personally tried this, however this recipe is very forgiving 🙂
Natalie says
Hi there, my kids and I loved these. As I’m currently counting calories, would you happen to know what the nutrition info for a regular size muffin would be? Thanks in advance!
Chrissie says
I’m sorry, I’m in the process of adding nutritional info to my site but I haven’t done this recipe yet. Check back soon! 🙂
Michele says
Thank you for this recipe! My 8 year old is so picky and I’m tired of him eating carb and sugar laden breakfasts, so this is a great start to our new way of eating! And he loves them!
Chrissie says
I’m so glad your family loved the recipe! Thanks for taking the time to leave a comment!
Val says
How long are these good in the fridge and freezer? Do you pop them in the toaster out of the freezer?
Chrissie says
They last for a couple days in the fridge but for a couple months in the freezer. When I defrost them I usually take them out the night before and let them defrost in a container on the counter.
Katie says
Just made these and wondering if the banana inside is supposed to be still wet or should the muffins be totally dry inside? (wondering if I undercooked them or if they are supposed to look this way). Thanks !
Chrissie says
They sound a little undercooked, but this muffin is very moist because of all the fruits and veggies. It should be moist inside, but set. Hope that helps!
Anonymous says
My muffins were a bit mushy on the inside. Even after baking them for an extra 10 minutes. Any idea why?
Chrissie says
It sounds like maybe there was too much liquid and not enough dry ingredients – my guess is your eggs and bananas may have been too large, or the zucchini wasn’t drained enough. I hope you give them another try!