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Healthy Toddler Muffins With Hidden Veggies (Soft & Naturally Sweet) - A Cozy, Everyday Snack

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup finely shredded zucchini (lightly squeezed of excess moisture)
  • 1 cup finely shredded carrot (peeled before shredding)
  • 1 large very ripe banana, mashed (about 1/2 cup)
  • 2 large eggs (or 2 flax eggs for egg-free)
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons maple syrup or date puree (optional for extra sweetness)
  • 1 teaspoon vanilla extract
  • 1/4 cup neutral oil or melted coconut oil
  • 1 1/2 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • Optional mix-ins: 1/4 cup mini chocolate chips, raisins, or finely chopped walnuts (skip nuts for under 4 or if allergies apply)

Method
 

  1. Prep the oven and pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Grate the veggies: Finely shred zucchini and carrot. Place zucchini in a clean towel and gently squeeze to remove excess water. Don’t over-squeeze; you still want moisture.
  3. Mix the wet ingredients: In a large bowl, whisk banana, eggs, applesauce, maple syrup, vanilla, and oil until smooth.
  4. Whisk the dry: In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  5. Combine: Add dry ingredients to wet and stir just until a few streaks of flour remain. Fold in zucchini, carrot, and any optional mix-ins. Do not overmix.
  6. Fill the cups: Divide batter evenly among the muffin cups, filling about 3/4 full.
  7. Bake: Bake 16–20 minutes, until the tops are set and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then move to a rack to cool completely. This helps them set and stay tender.