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!
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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.
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!
Need a mini muffin tin? This mini muffin tin is my favourite! (affiliate link)
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I hope you enjoy this recipe for Healthy Toddler Friendly Mini Muffins ! Let me know in the comments below, what’s your kids’ favourite healthy snack? I’d love to know!
Looking for more healthy kid-friendly snacks? Try the recipes below!
- Crispy Sea Salt and Garlic Kale Chips
- Easy Ranch Roasted Chickpeas
- Zucchini Blueberry Muffins
- Apple Carrot Ginger Muffins
- Homemade Apple Chips
- Peach Cobbler Muffins
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
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 approximately 3/4 cup grated
- 1/2 cup grated zucchini
- 1/2 cup grated apple
- 1/4 cup canola oil
- 3 mashed bananas (approximately 3/4 cup) or 2 mashed bananas and 1/4 cup unsweetened applesauce
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
- Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
- 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, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
- 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.
- Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
- Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
- 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!
Jenna White says
I also didn’t have Zuc. the first time I did this recipe and I ended up replacing it with beet and a bit of apple sauce (maybe a half cup or less). It worked out well and also had even more nutrients! Baby loved them. I’m actually doing them like that again now! 🙂
The Busy Baker says
Thanks for the feedback Jenna!!🙂
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!
Lindsay says
Do you recommend squeezing the water out of the zucchini?
The Busy Baker says
If you’re using frozen and thawed zucchini than yes.
RB says
The recipe mentions apple but there is no apple in the instructions. Should it be included?
Chrissie says
The grated apple gets added with the grated veggies.
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?
The Busy Baker Team says
Yes, but you’d have to adjust the baking time!
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!
Devon Early says
Is there anything I can switch out instead of canola oil like olive oil or coconut oil or more applesauce?
The Busy Baker Team says
Coconut oil will work perfectly.
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!! 🙂
Christina says
This is the second time I’ve made them and each time they like don’t get done in the middle! I don’t know what I’m doing wrong!
The Busy Baker says
Are you by any chance baking them in regular sized muffin tins? If yes, you should bake them for 32-35 minutes at 350 Fahrenheit. I hope this helps. Happy baking ☺️
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!
Beth says
I agree. Your site has way too many ads. I had to scroll through twice to be able to find the recipe.
Chrissie says
Thanks for your comment Beth. While I appreciate your feedback, I offer my recipes for free which means the ads on my blog are necessary in order to allow me to keep offering my readers 3 free recipes each week. My recipes are always found in the same place, right at the end of the blog post in a big yellow box.
Cat V says
Hi Christine
Don’t worry about the ads. People have to learn to get over it. If we want no ads then we should be buying cook books. Thank you for this recipe it’s on the oven now. With everything currently going on it was very difficult to find wheat flour organic or otherwise so I added a ground superseed blend hoping that ads some bulk to the organic all purpose flour. Seems like a great recipe though can’t wait to see how it comes out!!!! Thank you for the great recipes.
The Busy Baker says
Thank you!! Yes, I totally agree with you, but not everyone knows that. Hope the recipe turned out delicious!🙂
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!
Berangere says
Followed the recipe except that I didn’t add any salt (used sodium bicarbonate, salty enough), and it’s perfect! Cooked a tiny bit longer (20 minutes) as I didn’t squeeze the water out of the veggies, it turned out perfectly moist but not mushy, and my 15 months old daughter loved it! Kept a few in the fridge and froze a batch, will surely redo the recipe regularly!
Thank you for sharing this, will check your other recipes 🙂
The Busy Baker says
Thank you for your feedback! My kids love them 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!
Melissa Macdonald says
Thanks for this recipe. Can’t wait to make these.
The Busy Baker says
You’re welcome!Let me know how you liked them!
The Busy Baker says
You’re welcome.Let me know how you like them!
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! 🙂
Isha Seth says
This is my favourite muffin recipe! Ive made it now so many times and my toddler LOVES them. I tried it once with almond flour and it wasnt so great. Otherwise, each time it’s amazing. Thanks for sharing this with everyone! 🙂
Chrissie says
So glad you like them!
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!
Leighann says
These look so great! I have been madly searching for healthy snacks to send to school with a picky eater. That has to be nut free, does not have to be refrigerated, isn’t messy, and is healthy! Last year we tried fresh fruits and veggies but they mostly came home, carrots got old quick, apples too, grapes are only good cold…… And if one more person said “Goldfish!” I was gonna scream. This year we are definitely trying these, baked apple chips, roasted chickpeas, nut free trail mix, and air popped popcorn I think. Thanks so much!
Chrissie says
So glad you found these! We love them!!
Jessie says
I made these using 3 bananas, 1/2 cup applesauce (no oil), and birchbenders paleo pancake mix in place of the flour. I also realized too far in that I only had one egg. These were delicious! I’ll be making again.
Chrissie says
So glad you liked them!
samantha steven says
Thank you for sharing this amazing recipe with your readers. I made it yesterday and I fell in love hard. Whole grains are good for you and can prevent serious ailments like diabetes and heart disease. I am always in search of some nutritious recipes that go well with my medical condition ulcerative colitis. Thank you.
Chrissie says
Thanks so much! I’m so glad you liked them!
Maryam says
I made these for the first time last week and have already made a second batch. My almost two year old is just a terrible eater and I was looking for a way to get more nutrition in his belly. I made several modifications, because I love baking myself too. I only used 3 bananas, replaced half the flour with almond flour, replaced the oil with full fat Greek yogurt, added two tablespoons of peanut butter, added a handful of chia seeds, added 1/3 cup of pumpkin seeds, lots of blueberries, and a little agave nectar. I probably also used a little more carrots and zucchini to make up for the moisture balance of removing that last banana. They were so delicious that the other night baby refused to eat anything else for dinner. My husband and I are also often eating these as breakfast and snacks. Thanks for such a great idea!
Chrissie says
I’m so glad you like them! Thanks for taking the time to leave a comment!
Lauren Jacobsen says
Hi! Do you think these could be stored in an airtight container instead of the fridge? Trying to find some items to make that we can travel with! Thanks!
Chrissie says
Yes they can, although they won’t stay fresh as long that way (they’ll last only 2 days or so). It’s because of the high moisture content because they’re packed with fruit and veggies.
Lara says
My almost 1 year old loooved these! The only adjustment I made was using unsweetened applesauce instead of the canola oil. He is becoming a more independent eater and prefers food he can pick up and feed to himself, and these little muffins were perfect for that! Thanks for the recipe!
Chrissie says
So glad you both liked them! 🙂
Cait says
Just read through most of the comments to see if I am the only one whose muffins turned out super moist inside. I followed the recipe and directions to a T, and even baked them an additional 5 minutes. They’re golden brown, but seem really undercooked inside. DELICIOUS flavour-wise, and brilliant ingredients (will certainly make them again)! Just disappointed that we may not be able to enjoy them (as a working mom, it’s hard to find the time and energy to bake) Plus I hate the idea that the time and resources put into them are likely going to go to waste this time.
I’m assuming the moisture is from the zucchini. Maybe you could edit the directions to include squeezing excess water out of the zucchini? I know in other recipes with zucchini I’ve done this. I have a towel I use specifically for zucchini (or potatoes, etc) for this purpose. I read and re-read the recipe to make sure I wasn’t missing that step before proceeding, but I’m thinking that’s likely the issue.
Not meaning to be critical! Just a thought.
As I say, I WILL make these again. Love the ingredients and the fact that I can get veggies into my 4 year old with them. He even helped me make them, so he saw what was going in, and was still excited to try them. Win! 🙂
Chrissie says
Thanks so much for taking the time to comment. I appreciate your feedback, and that’s a really great tip about squeezing the water out of the zucchini. The zucchini I use is usually pretty dry because they grow quite large where I live, but smaller zucchinis are often more moist, which could account for the excess water. You could also try adding an extra tablespoon or two of the flour to the batter as well. Because of all the moist ingredients, these are very moist muffins and can sometimes feel undercooked inside although they are not. I hope you give them another try!
See says
Hi. Thanks for posting such nice and healthy recipe 🙂 Zucchini is not so common in my place so I’m thinking what other vegetable could I add in besides grated carrots and bananas required in this recipe.
Chrissie says
I’d recommend trying to find zucchini if you can. It’s really the best in this recipe. Try grated apples in a pinch 🙂
Anne says
Do you peel the zucchini? If not does it get soft enough to him? My son is 10 months and good at gumming food but he does not have teeth yet.
Chrissie says
I don’t peel the zucchini, but you can if you prefer. It gets so soft during baking anyway. 🙂
Jenda says
My kids just love these, and I love that they are healthy! I make them regularly. Thanks so much!
The Busy Baker says
You’re welcome! So glad you like them!!
Lindsay says
I made these for my 13 month old and she LOVES them!!
The Busy Baker says
So glad you liked them!!
Amishi says
Awesome recipe! Can I use dates instead of banana? My son
Chrissie says
I wouldn’t substitute dates for the bananas, although you could add some chopped dates in addition.
Monique Gibb says
My seven year old says “even though I know what they’re made from I STILL like them!” I was so dubious with zero added sugar but it’s a complete win and I’m so pleased that I can be putting veg in their lunch box that will actually get eaten!
Chrissie says
So glad your family loved them!! Thanks for taking the time to leave a comment!! 🙂
Abby says
Thank you for sharing – I am excited to try this recipe.
However, one of the things you said has hurt my heart a little bit. You stated, “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.” I normally never comment on these things, but I would please urge you to consider your words. I don’t have the choice to stay home right now with my kids, but I carefully control the foods I offer my kids and too am making sure the food they eat is healthy.
Chrissie says
Hi Abby, thanks so much for your comment. Staying home with kids is indeed a luxury for many moms, me included. As my kids have grown up I’ve felt the control I once had over their diets slipping away as they’re spending more time in the care of other adults who may not have the same values about food as we do (ex: cookies or candy provided at school or by babysitters). Believe it or not, I have massive respect for all moms who do the daily grind, whether at home full time or part time, or at work outside the home, or even work-at-home moms like me. Perhaps I worded it wrong – what I was truly meant to do is express my gratitude for being able to stay home with my kids during that season of our lives and the benefit of eating with them at home every day. I was speaking only about my own experience, and absolutely not trying to throw shade at other moms!! I love that you’ve found a way to keep your kids eating a healthy diet, and I’d love to hear more about how you do this!
Deanna C. says
I would love to try this recipe. My daughter has an egg allergy. Do you have any suggestions for a suitable substitution?
Chrissie says
The egg acts as a binder in this recipe, but you could try an egg replacer that works well for you in other baked recipes. I’ve never done this, so I can’t comment on how it will turn out, unfortunately! 🙂
Lai Phan says
Hi there, I was wondering if you could use flaxseed eggs in place of regular eggs?
Chrissie says
I’ve never done this with this recipe, so I can’t say. You could give it a try!
Kerrie says
How long would you cook full sized muffins for? And how much batter should I fill it with? Thanks!
Chrissie says
Fill the muffin cups 2/3 full and bake for about 18 minutes (watch the muffins carefully and test with a toothpick for doneness). 🙂
Adill says
HI there!! I want to make this for my daughter 1st birthday but she is allergic to bananas. What can I use instead? Thanks!
Chrissie says
I wouldn’t recommend making these muffins without the bananas as the bananas are what give the sweetness.
Jessie says
Really enjoyed this post- I have one 20month old who has suddenly become a picky eater! Love you mom style. Can’t wait to test these out this weekend. Thanks for the recipe!
Chrissie says
Thanks so much! Enjoy! 🙂
Talasi says
Do you have to bake your full sized muffins for longer? I tried making them full size, but could not get the middle to bake through. I had them in for at least an extra 15-20 minutes. They look great from the outside… but still a little mushy on the inside.
Chrissie says
These muffins really work well smaller, because the batter is so wet and the muffins are so moist. I’d suggest a slightly lower temperature and add at least 15-20 minutes to the baking time. Test them with a toothpick like you would do for a cake, for doneness.
elizabeth says
I wanted to thank you for posting this recipe! My 20-month-old, who is usually highly offended by all vegetables, ate two of these muffins in one sitting! I love that they contain no added sweetener. I added a sprinkle of cinnamon but otherwise followed the recipe exactly. Thanks again!
Chrissie says
So glad you like them! 🙂
Barb Clough says
My 11 month old grandson gobbled these right up!! I did add about 10-15 min cooking time to the big muffins after making the 24 mini muffins…. my daughter, son-in-law and I loved that there’s no added sugar, honey, etc!!
Chrissie says
So glad you loved them!
Brooke says
This is probably a dumb question. But i have no way to grate the veggies. Would it work if i threw all the ingredients in a blender? Or at least the veggie and oil part?
L says
I added 1tsp of vanilla extract and 1/2tsp of cinnamon and used the 3 bananas with unsweetened apple sauce option. They cooked well but found them to be a bit bland and actually needed a bit of sugar. I don’t want to go too crazy as they are for my child’s lunch. Any suggestions on how to sweeten them up just a bit without going overboard? Also for more flavour do you suggest a different amount of vanilla extract and cinnamon?
Chrissie says
Feel free to add spices for flavour and a bit of sugar or maple syrup if you’d like.
Maggie says
We all loved these, including my 15 month old. I subbed apple for the zucchini and used the unsweetened applesauce in place of one banana (we had applesauce I wanted to use up!). My daughter devours these and they’re a great heathy snack for her. And I’ve been grabbing them as breakfast on the way out the door!
The Busy Baker says
So glad you enjoyed it! Thanks for the positive feedback!
Ariela says
I’m a big fan of your blog and I cooked many recipes which I absolutely loved! But this was so terrible, a total waste of products. Incredibly disappointed.
Chrissie says
Sorry to hear it didn’t work for you. I’d love to know what exactly went wrong so I can help you troubleshoot.
Janice says
These are so delicious! I made 24 mini muffins and 6 regular muffins (with choco chips for my 7 year old). My 17 momth old ate 3 minis.
Thank you so much for recipe!!
The Busy Baker says
You’re welcome! So glad you liked them!!😍
Jo says
We love the muffins!!
Is it okay if I translate your recipe and share it on my Chinese blog? I will put your link on my page and specify that you are the original author. I have lots of friends asking for your recipe but they can’t read English.
Just want to make sure!
The Busy Baker says
Yes,please!As long as you tag me i’m happy with it!😊
Maggie says
I’ve made this a number of times and my toddler loves them. They’re so great for when we’re on the road. I’ve made with zucchini or apple replacing the zucchini – both are great. The key is squeezing the water out. I usually buy pre-grated carrots as I find grating carrots a huge pain! I think I’ll try with other fruits and veggies also! And maybe a bit of peanut butter?
The Busy Baker says
So glad you like them! The addition of peanut butter sounds good! Let me know how they turn out.😊
Tessa says
I’ve made these several times and love how easy, versatile and healthy they are. They’re really hard to mess up! I add 1/4 ground flax, 2 TBSP chia seeds and 1 TSP cinnamon, plus a 1/2 cup oat milk to compensate for the extra fillings. I also sub olive oil for the canola and add 1/3 cup dairy free choc chips. I get about 36 mini muffins if I use liners and they don’t last long 🙂
The Busy Baker says
Thanks Tessa, yes is a pretty forgiving recipe!☺️
Katie says
Hi! Is there another fruit I could substitute the bananas for? Possibly blueberries? Thanks!
Chrissie says
Adding blueberries won’t replace the sweetness or texture of the bananas.
Carolyn McMillan says
I baked these at least 10min longer than stated bc the middle would not firm up. I’m assuming I used too much zucchini, banana, and carrot. Could you include the weight of carrot, banana, & zucchini? Not sure what else could have gone wrong…
The Busy Baker says
The recipe has been updated and the exact measurements have been included!
Jennifer says
Hi! Could you provide a volume measurement equivalent for the number of bananas you use? Bananas vary in size, and I’d love to get the recipe right the first time. Thank you!
The Busy Baker says
The recipe has been updated and the exact measurements have been included!
Joleen says
My 18 month old won’t eat these 🙁 he gagged and won’t touch them. I ate 1 and it is delicious. Should I just keep introducing it? Cut it up in smaller pieces? I really want him to love these and keep trying new foods!
Chrissie says
Sorry to hear that! My kids went through picky phases too. Keep at it 🙂 You’re doing great!
Emmie Jo Lopez says
I’m not much of a baker. I enjoy it, but don’t bake from scratch often. I think it’s because I know how delicate the process is and I’m mistake prone. Anyhow, I really want to try making these. Can you see any problem with adding chocolate chips to the mix?
The Busy Baker says
Hi Emmie, I don’t see a problem with adding a few chocolate chips!🙂I hope you give it a try and let us know how they turn out!
Qzan says
Best muffins ever. I didn’t have zucchini’s, so I replaced them with broccoli and still tasted delicious. My twin toddler loved them, so did my picky eater husband. Thank you so much for sharing this receipt.
The Busy Baker says
Thanks so much for letting us know! Glad they liked them!!
Deeksha says
That looks so yummy and healthy. Thanks for the recipe.
The Busy Baker says
You’re welcome Deeksha!!
Krista says
I like the idea of healthy toddler muffins, and have made a few for my 1 year old! However this recipe did not work out for me at all… I followed the recipe exactly and the inside of the muffins are undercooked/ mushy, despite me cooking them for an extra 10 minutes. I’m thinking maybe the zucchini needed to be strained, but that should perhaps be included in the recipe instructions… I’m sad to have wasted so many good ingredients.
The Busy Baker says
We’ve recently made some updates to the recipe so the muffins are less moist. However these muffins are very moist because they contain a lot of fruit and vegetables(because they are made for toddlers and people who are limiting their intake of refined sugars). Therefore they are softer and more moist than normal muffins that contain high amounts of sugar.
Rachel says
Awesome muffins!! My toodler and babe both loved and I keep popping them in as I walk by! After reading the comments I may try them with beets and greek yogurt next time. I also added cinnamon as the kids love it!
The Busy Baker says
Thanks for your feedback Rachel!!🙂
Kristina says
My 2 year old gave these muffins two thumbs up and she’s quite the critic! Added cinnamon and vanilla as many others have.
If I could offer a suggestion, within the ingredients list to indicate actual measurement for bananas and carrots. After a failed first batch, waaaay too moist, I scrolled through your comments section and made some adjustments and the second batch was a success. I used exactly 2/3 cups grated carrots, 1 1/2 cups mashed bananas (which was 3 bananas for me) and squeezed excess water out of zucchini. And they turned out great! Would just like to save other bakers the headache and wasted food. Thanks!
The Busy Baker says
Thanks for you feedback Kristina!!😊
Shannon says
Love these! They turned out great! Both my 16 month old and I have been gobbling them up. I did squeeze some of the liquid from the grated zucchini and bake them 3-4 minutes longer than indicated as I’ve had difficulties before with such fruit-rich muffins being uncooked in the middle. Didn’t have that problem here!
The Busy Baker says
Thanks so much for your review Shannon! Glad they turned out perfect!🙂
Rifhat says
Hi. On my part of the world we don’t get apple sauce what can I use instead or can one omit this step? 🤔
The Busy Baker says
You can just mash the 3 bananas and not substitute them for applesauce.
Izzy says
Hello! These look delicious! I was wondering if I could store them in the freezer and if they would be okay. My toddler is a small eater!
The Busy Baker says
Hi Izzy, I love to store them in the freezer in small batches!😊
Marisha says
Delicious! My daughter loved making them and eating them too!
Just wondering how you suggesting storing these?
The Busy Baker says
Thanks for your feedback Marisha! They keep well in a airtight container for about 48 hours at room temperature, but I love to store them in the freezer in small batches. Hope this helps!
Nidhi Sharma says
Can we use baking powder instead of baking soda? Will the quantity be different ?
The Busy Baker says
Yes, you can use 3 tsp baking powder instead of the baking soda. Happy baking ☺️
Maria says
I just made these and they are tasty. Have you ever tried adding nuts or seeds for crunch? What would you suggest?
The Busy Baker says
Hi Maria, this recipe is pretty forgiving, you can try adding some walnuts for instance 🙂 Enjoy!
Alison L Harris says
I made these once already, but I am now 37 weeks pregnant and I don’t feel like cleaning out a mini muffin tin after I’m done. Do you think I could do this in a 9 by 13 Pyrex baking dish? And then cut them into little bite-size pieces?
The Busy Baker Team says
Sure you can but you’d have to adjust the baking time. I suggest that you lower the temperature by a bit and let it bake for longer. Use the toothpick test to see if it’s done! Happy baking and congratulations!
Carissa says
These were GREAT! My batter was a lot more wet than in the video, but they still turned out wonderfully. It ended up making 46 mini muffins (plenty to freeze!) I baked them in paper cups, and they stuck to the paper pretty bad. Next time I won’t use paper.
The Busy Baker Team says
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Pamela Reinhardt says
I am excited tome your recipe. I need to make it gluten free, for my toddler, What would you suggest, to replace whole wheat flour?
Thank you Pam
The Busy Baker Team says
I’m sorry, I couldn’t tell you as I have never tried it but it should work if you use a gluten free flour that performs similarly to AP flour. Happy baking! ☺️
Frances says
Delicious! My husband, littles and I thouroughly enjoyed these muffins! I’m nursing so I ate quite a few 😏😁 Grating the carrot and zucchini took too long for me so instead I fine shredded them and it worked out just fine! I ended up yielding a cup of zucchini. Also, as I began grating the apple I noticed it became applesauce so I stopped quickly and just used a premade cup of unsweetened applesauce and ate the apple myself. 😋 Overall, great recipe that I plan on using often!
The Busy Baker Team says
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback and thanks for the great time saving hacks you shared!
Emily White says
Thank you for this recipe! I misread it so my measurement were slightly out.. so they were a little squishy in the middle.. however both my boys who are 3 and 1 years old loved them! My 3 year old said it was the best cake he’s ever had..
He is very picky, not great with eating his veg and loves sugar! So a total win in my opinion. I’ve frozen most of them and will definitely be making another batch when they run out.
The Busy Baker Team says
We’re so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
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The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!