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Soft Toddler Veggie Muffins (Perfect for Breakfast or Snack) - A Simple, Family-Friendly Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup whole wheat flour (or white whole wheat flour)
  • 1/2 cup all-purpose flour (or use all whole wheat for heartier texture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/2 cup unsweetened applesauce (or plain whole-milk yogurt)
  • 1/3 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup neutral oil or melted butter
  • 1 large egg (or flax egg: 1 tablespoon ground flax + 3 tablespoons water)
  • 2–3 tablespoons honey or maple syrup (optional; skip for under age 1)
  • 1 teaspoon vanilla extract
  • 1 cup finely grated vegetables (packed): mix of zucchini (squeezed dry), carrot, and/or finely chopped spinach
  • Optional add-ins: 2 tablespoons finely chopped raisins, mini chocolate chips, or shredded cheddar

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
  2. Prep the veggies. Grate zucchini and carrot on the fine side of a box grater. Place grated zucchini in a clean towel and squeeze out excess moisture. Finely chop spinach if using. Measure 1 cup total.
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk the mashed banana, applesauce, milk, oil, egg, honey or maple syrup (if using), and vanilla until smooth.
  5. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix—a few small lumps are fine.
  6. Fold in the grated vegetables and any optional add-ins. The batter will be thick but scoopable.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. For mini muffins, fill mini wells nearly to the top.
  8. Bake regular muffins for 16–20 minutes, or mini muffins for 10–13 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps the muffins set and stay tender.