Posted Sep 17, 2018, Updated Aug 16, 2024 Fun fact: these carrot zucchini muffins were the very first baked goods I ever made for my oldest child. They are a delicious zucchini muffin for babies and toddlers because the veggies are processed or blended until they are undetectable. Which means no choking and no chance for vegetable skepticism from observant little ones. These carrot zucchini muffins are packed full of vegetables, fiber, protein and nutrients so they will keep you and your little ones full until lunch. Plus, they are easy to make and are freezer friendly!
Carrot Zucchini Muffins: Ingredients and Substitutions
Whole wheat flour. I have used all of the following substitutions with great results: all-purpose flour, white whole wheat flour, and a 1:1 gluten-free all-purpose flour blend. Old-fashioned oats. Quick-cooking oats or rolled oats work well in this recipe too! You can also substitute 1 cup of oat flour for the oatmeal. Greek yogurt. I suggest vanilla for the best flavor, but plain works well too. Butter. coconut oil or ghee are good substitutes. Brown Sugar. For a refined sugar-free version use coconut sugar instead of brown sugar. Unsweetened applesauce. I suggest using homemade applesauce, or you can substitute ½ cup mashed banana for the applesauce.
How to Make Carrot Zucchini Muffins
These Carrot Zucchini Muffins are really simple to make! But as always, let’s walk through the steps together and don’t forget to watch the video. Begin by processing the zucchini and carrots together until they are finely shredded. Remember, there are two more processing steps in this recipe, so the veggies will become even more finely processed as you go (and undetectable to little ones) After the veggies are finely processed, add the rest of the wet ingredients and process some more, until the mixture is smooth and uniform throughout. Note: Using a high-powered blender in place of a food processor will result in a more silky smooth wet mixture. Once the wet mixture is smooth and homogenous (uniform throughout), add the dry ingredients and process until everything is fully combined! In order to ensure that the dry ingredients soak in all the moisture that they can, let the batter rest for about 5 minutes! It will thicken as it rests, making it easier to scoop into the muffin tin. Optional: At this point you could add mix-ins like chocolate chips, nuts, seeds, dried fruits, etc. Use a ¼ cup measuring cup to scoop the batter into a greased muffin tin. Bake until the carrot zucchini muffins are set, slightly brown around the edges, and the tops spring back when touched! You can also test for doneness by inserting a toothpick into the center of a muffin, if it comes out clean, they’re done Let the muffins cool in the muffin tin for about 5 minutes after baking. After that time, use a spoon or knife to loosen the edges. Then remove the muffins from the baking tin and transfer them to a cooling rack to cool completely!
Serve
Serve these carrot zucchini muffins with a dollop of nut butter and a drizzle of honey! My kids also enjoy them with a pat of butter and a sprinkle of cinnamon sugar! Or just eat them plain with your favorite healthy breakfast recipes.
Store/Freeze
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or int he freezer for up to 2 months. To Reheat: Place frozen muffins in the microwave and warm for about 45 seconds per muffin! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
