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Zucchini Muffins for Babies (No Sugar)

baby zucchini muffins on a white napkin.

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These mini zucchini muffins made with banana and zucchini have no added sugar and are great for babies and toddlers. Whip them up ahead of time for quick and healthy snacks or breakfasts for your little one!

Ingredients

Units Scale
  • 1 medium very ripe banana
  • 1 large egg
  • 1/4 cup unsweetened applesauce, store bought or homemade
  • 2 tbsp avocado oil, melted coconut oil, or melted butter
  • 1/2 tsp vanilla
  • 3/4 cup whole wheat flour (or all purpose)
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 small zucchini, grated

Instructions

  1. Heat the oven to 375°F. Line a mini muffin pan with paper liners, or use a silicone mini muffin tray (no need to line).
  2. In a large bowl, mash the banana. Add the egg, applesauce, oil and vanilla and whisk to combine.
  3. Add the flour, baking powder, cinnamon and nutmeg and stir until just combined, careful no to over mix. If there are still traces of dry flour, that's okay.
  4. Fold in the grated zucchini.
  5. Scoop into the prepared muffin (I use a 1-tbsp cookie scoop). Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a couple of moist crumbs.

Equipment

Notes

  • Storage: Store in an airtight container for up to 2 days at room temperature, 4 days in the refrigerator, or 3 months in the freezer.
  • Applesauce swap: You can replace the applesauce with plain Greek yogurt or prune puree.
  • Spices: Feel free to leave out the cinnamon and/or nutmeg. I find they add a little more flavor since the muffins are not super sweet.
  • Sweeter muffins: These muffins are not super sweet. If you have toddlers or older kiddos and would like a sweeter muffin, feel free to stir in some mini chocolate chips with the zucchini. You can also add up to 1/4 cup brown sugar OR up to 1/4 cup maple syrup.
  • Regular sized muffins: Bake for 16-20 minutes.