One of the things I find most challenging as a mama is finding healthy things to make that my kids will eat and I feel good about feeding them…and that don’t take eight hours to make and are filled with exotic ingredients that are hard to find and cost an arm and a leg. Nowhere is this challenge more evident for me than in packing lunch for my kiddos for preschool/daycare. Our school is wonderful and does have a school lunch option but for a myriad of reasons, we’ve always packed lunch for them. One of my favorite little things to include are these Apple Zucchini Toddler Muffins. Adapted from a recipe by Super Healthy Kids, these tiny muffins pack a pretty good nutritional punch and they are super easy to make. Win!
I call them toddler muffins but don’t limit these goodies to the toddlers in your life. They really are great for everyone from little kids exploring finger foods (torn into bite sized pieces, of course) to hungry pre-schoolers, too! My baby just turned one and she loves these almost as much as her four year old big brother. I typically make a double batch (just shy of 100 mini muffins!) and freeze them so that I can have a ready to go option on those crazy busy days.
My favorite thing about these muffins are just how easy they are to make. If you have a high powered blender (I use a Blendtec), a large bowl, and some mini muffin pans, you’re all set! I start with equal parts of roughly chopped zucchini and apple. Toss in a banana and blend it all up. Add some honey, vanilla, egg and milk and you’re almost there. A mixture of whole wheat and all purpose flour gets folded in with some spices and then scooped into mini muffin pans and baked until just golden.
After the muffins have cooled, I typically place them on parchment lined baking sheets and pop them into the freezer. When frozen, I transfer them to a gallon sized freezer bag and keep them in our deep freezer. They thaw well overnight in the fridge or with just a quick 10-15 seconds in the microwave! They will keep for 2-3 months well.
Apple Zucchini Toddler Muffins
Ingredients
- 1 cup rolled oats
- 1 cup zucchini roughly chopped
- 1 cup apple roughly chopped
- 1 medium banana
- 2 large eggs
- 3/4 cup milk
- 1/2 cup honey
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt optional
Instructions
-
Preheat your oven to 375 degrees. Spray two mini muffin pans with nonstick cooking spray.
-
In a high powered blender or food processor, pulse the oats into a fine flour. Transfer to a large bowl.
-
In the same blender, puree the apples and zucchini. Add the banana and blend well.
-
Add the milk, eggs, honey, melted butter, and vanilla and pulse to combine.
-
In the large bowl with the oats, combine the flours, baking soda, cinnamon, and salt. Briefly whisk to combine.
-
Pour the wet ingredients into the dry and fold to combine. Take care not to over mix.
-
Scoop the batter into the prepared muffin tins, filling each well mostly full.
-
Bake at 375 degrees for 10 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow to cool and enjoy!
-
Store in an airtight container for 2-3 days or freeze immediately.
I didn’t even think in mind zucchini can be blended with muffins. These sound amazing! I have a soft spot in my heart for pop-tarts. Now changed to muffins. Always a favorite growing up! Can’t wait to try these homemade ones! They look perfect!. I am an essayist in http://www.writemyessayz.co besides my profession I love cooking.
Zucchini in muffins is fabulous!
Good one!
Thanks! And thanks for visiting our site!
Hey there! Do you have any substitution recommendations for the honey? My pediatrician said no honey until 12 months and we aren’t quite there yet.
Yep! Your pediatrician is absolutely right-no honey until age 1! I would try maple syrup, or a little brown sugar. Either should give you that hint of sweetness!
This is a great recipe!! Both my boys 1 & 3 love these muffins. Love how dense they are.
Great to hear it! Dense with nutrients!
I attempted to substitute the honey for granulated sugar, and I didn’t have the correct amount. I’m sure my 1 year old will enjoy them, though! Next time I will try with brown sugar as you mentioned in a previous comment. The recipe called for Baking Soda but the recipe did not include it. I’m assuming it was meant to add with the flour (step 5).
I think brown sugar will give you a better result! Glad your 1 year old will enjoy them! You are spot on the baking soda, I’ll make sure we get the recipe updated!
The recipe calls for 2 kinds of flour. Can I just use All purpose flour instead of the 2 different kinds?
Absolutely, we’re just always trying to sneak in a tiny bit more nutrition!
Hi! Do you think I can use applesauce instead of an apple? If so, any idea how much to use? Thanks so much!
I’ve never tried it! The difference would be the moisture content, so I’m not sure I’d substitute.
Do you have to dry out the zucchini first?
Nope! The moisture is great in these muffins!
These mini muffins have turned out great the two times I’ve baked them, and my kiddo will actually eat them! I substituted honey for maple syrup. I freeze half of them to enjoy later. Great recipe!
So glad you like them! Thanks for visiting!
Can you tell me how much oat flour to use (instead of grinding the rolled oats)? Thank you!
I would guess about 3/4 of a cup of oat flour, but I have to admit, I’ve never remeasured after grinding the oats, so proceed with caution! Next time I make these I’ll try to remember to measure the oats again AFTER grinding!
How much oat flour to use? I have oat flour and will use that instead of grinding oats
How much oat flour to use? I have oat flour and will use that instead of grinding oats
I’ve made these twice now. I’m a reallly inexperienced baker. I can’t really cook at all. My one year old daughter looooves these. And I honestly think it’s the best tasting muffin I’VE ever had! And the face that it’s so healthy makes this an all around win!
Thank you so much for sharing this
Can this be made with GF flour? We’re still needing gf and dairy free recipes.
I think it would work just fine, especially if you use a 1:1 sub product like Bob’s Red Mill.
Can you make these in a regular muffin tray? If so, how long would you bake them for?