Deliciously moist Zucchini Muffins for baby (no squeezing required!) made with veggies, almond flour, and banana. Formulated specifically for babies, these muffins are extra moist and have no sugar. They're also packed with plenty of healthy fats, which is critical for growing brains. They're the perfect healthy snack or breakfast for babies and they stay moist for days! Gluten free, dairy free and grain free.
It's like my baby banana muffins and my healthy zucchini muffins had a bebé! You know I pack a serious nutrition punch into all my baby and toddler recipes because when they eat so little, every bite counts.
What sets these zucchini muffins apart from all the rest is that they're packed with brain-boosting fats (the most important macronutrient for babies) and that they stay moist for days. I like to pop half the batch in the freezer to make future meals a breeze!
My 8 month old gobbles these up. Rest assured I put chocolate chips in half the batch for my picky toddler!
Ingredients
These muffins have no added sugar and no salt, since limiting added sugar is recommended until age 2 and babies' kidneys can't handle a lot of salt.
- Zucchini: No need to peel or squeeze out the water, since we're counting on the moisture in the recipe. Winning!
- Almond flour: Our favorite satiating flour that gives a soft texture and lends a subtly sweet, cake-like flavor. Look for super fine blanched almond flour. I get it at Costco.
- Flax: Ground flax adds filling fiber. If you don't have it, you can swap in more almond flour.
- Eggs: For protein, binding and structure. You can swap flax eggs for a vegan alternative.
- Banana: Mashed banana adds flavor and sweetness. When I was developing this recipe, I tested with unsweetened applesauce and it works, they're just not at all sweet.
- Spices: Cinnamon and nutmeg pack lots of flavor. I love exposing my little one to new spices!
Let's make it! (step by step)
Whisk almond flour, flax, baking soda, cinnamon, and nutmeg.
Add banana, eggs and vanilla. Use a rubber spatula to combine.
Fold in zucchini (no need to squeeze the water out) and any add-ins. The batter will be very thick.
Spoon batter into greased muffin tin, filling each about ⅔ way full.
Bake for 20 minutes. Cool on a wire rack and enjoy!
How to serve
You can serve these as is to babies 6 months and up who have experience eating solids! They're extra moist, making them easy for babies to eat.
You can also slice in half and smear with full fat yogurt. I like to serve them with flattened blueberries or raspberries.
Let me know in the comments if your baby approves!
Print
Healthy Baby Zucchini Muffins (dairy free!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously moist Zucchini Muffins for baby (no squeezing required!) made with veggies, almond flour, and applesauce. Formulated specifically for babies, these gluten free muffins are extra moist and have no sugar. They're also packed with plenty of healthy fats, which is critical for growing brains. They're the perfect healthy snack or breakfast for babies and they stay moist for days! For larger muffins, you can make 10 instead of 12.
These muffins aren't very sweet. For a more traditional, sweeter muffin for older kids or adults, add ¼ cup sugar and ¼ tsp salt to the batter. Chocolate chips are great here, too!
Ingredients
- 2 cups super fine blanched almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup mashed overripe banana
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini (no need to peel or squeeze out water)
- Optional add-ins: handful blueberries or chocolate chips
Instructions
- Preheat the oven to 350F and grease a muffin tin. Grate zucchini using a box grater or the shredding attachment on a food processor.
- Place almond flour, flax, baking soda, cinnamon, and nutmeg in a medium mixing bowl. Whisk to combine.
- Add mashed banana, eggs and vanilla. Use a rubber spatula to combine. Fold in zucchini and any add-ins. The batter will be very thick.
- Spoon batter into greased muffin tin, filling each about ⅔ way full. They will have the same shape when they come out of the oven, so smooth the tops with spatula if desired.
- Bake for 20 minutes. Cool on a wire rack and enjoy!
Notes
Adapted from my Bakery Style Almond Flour Blueberry Muffins
Susan says
The batter was so so dry like still mostly dry flour, I wasn’t sure what to do so I added some applesauce. They were kinda wet on the inside after baking for 25 mins but they seemed done. There is no strong flavor, I would recommend adding something like the suggested blueberries or chocolate chips. Overall not bad but not great
Alexis Joseph, MS, RD says
Hey Susan, these don’t have sugar and they’re meant to be a simple healthy baby snack, but you could add more cinnamon or vanilla! The batter looks dry because almond flour is so high in fat meaning you need way less liquid than traditional flour recipes (no extra liquid needs to be added, see photos for reference). They were likely wet given the extra applesauce addition.
Teresa says
Hi, Alexis! I've already made these muffins once, and they taste delicious! To make them nut-free, can you make them with oat flour, or all-purpose flour, instead of almond flour?
Alexis Joseph, MS, RD says
Hey! These cannot be made with anything but almond flour unfortunately--since it's so high in fat and those other flours have no fat, the recipe would need to be totally reformulated.
Matika says
Hi! Can these be frozen for storage?
Alexis Joseph, MS, RD says
Absolutely!
Alyxie says
Hi! Thanks so much for this recipe. How would you adapt cook time/temperature if I bake them in a mini muffin silicone pan?
Alexis Joseph says
Hi! They'll be done sooner, I'd check around 15 min?
Alexis Joseph says
So glad to hear it!
Chloe says
Do you think I could add peanut butter or almond butter? Sounds delicious!
Alexis Joseph says
I think so! I'd do 1/4 cup. They may need to be baked longer.