Carrot Zucchini Muffins
I’m constantly racking my brain over unique flavors and food combinations because variety is always the name of the game when it comes to feeding our babies and kids. Slightly sweet with a subtle hint of avocado, these moist and healthy zucchini carrot muffins are perfect for babies 6 months and up! And I highly encourage you to grate extra zucchini to make these chocolate zucchini muffins! If you want to go all in on carrots, try these carrot banana muffins or carrot oatmeal muffins.
Ingredients
White whole wheat flour – It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. Avocado – Nutritious and is also a great substitute for oil and helps keep the muffins moist. Choose one that is ripe but not overly ripe. Otherwise you’ll end up with bitter muffins. Not to mention the color won’t be very pleasing either. Here’s a really helpful guide to picking the perfect avocado. Zucchini and carrots – These two vegetables lend themselves beautifully into baked goods (try these zucchini bread breakfast cookies or peanut butter waffles!). If you wish to invite more variety, feel free to try adding different veggies. Banana – Use over ripe banana with plenty of brown spots Eggs – use room temperature eggs for best results. Take out of the fridge at least 15 minutes prior to baking. I haven’t tried it with flax/chia eggs but let me know how they turn out if you try it! Greek yogurt – You may have noticed that a lot of my baked goods contain this amazing ingredient! Not only does it boost nutrition, it adds flavor, creaminess, and moisture. Be sure to use whole milk plain yogurt.
Best Weight Gain Foods for Babies and Toddlers
Step-by-Step Instructions
Tips for Success (a MUST read!)
Be sure to squeeze out as much excess water as you can from the zucchini and carrots by using a dish towel or cheesecloth. It’s an extra step but you will be glad you did when you dig into a perfectly moist not mushy muffin. Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Make sure to use fresh baking powder and baking soda. Here’s how you can check to make sure they are still good to use. Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. DO NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
Storage suggestions
You can store at room temperature if planning to enjoy in 1-2 days. Refrigerate for up to 4 days. You can also freeze for up to 3 months. Simply thaw in the fridge overnight or add straight to your toddler’s lunch to keep foods colder (will thaw by lunch time but be sure to test it out). You can reheat in the microwave or toaster oven BRIEFLY, otherwise will get too soft. How to Store and Freeze Muffins Perfectly
Other zucchini or carrot recipes for babies and kids
Vegan vegetable quinoa muffins Carrot cake oatmeal smoothie bowl Overnight oats or quinoa Homemade baby oatmeal Vegetable baby French toast
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