Go Back

Toddler Zucchini Muffins: Zucchini Banana Muffins - Soft, Sweet, and Perfect for Little Hands

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

Ingredients
  

  • 1 cup very ripe mashed banana (about 2 medium bananas)
  • 1 cup finely grated zucchini (about 1 small zucchini), lightly squeezed
  • 2 large eggs
  • 1/4 cup neutral oil or melted butter (avocado, light olive, or coconut oil work well)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey (skip honey for kids under 1; use maple syrup instead)
  • 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 ground cinnamon
  • 1/4 teaspoon fine salt
  • Optional add-ins: 1/4 cup mini chocolate chips, 1/4 cup raisins, or 1/4 cup finely chopped walnuts (skip nuts if needed for safety)

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well to prevent sticking.
  2. Grate the zucchini: Use the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and lightly squeeze out excess moisture. Don’t wring it dry—just remove the drips so the muffins stay moist.
  3. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  4. Mix the wet ingredients: Whisk in the eggs, oil (or melted butter), vanilla, and maple syrup or honey until well combined. Stir in the grated zucchini.
  5. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
  6. Bring it together: Add the dry ingredients to the wet. Stir with a spatula just until you no longer see dry flour. If using add-ins, fold them in gently. Do not overmix or the muffins can turn dense.
  7. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents soggy bottoms.
  10. Serve: For toddlers, cut in half or into quarters if needed. Serve plain or with a smear of yogurt or nut butter for extra protein.