This is, hands-down, the number one thing that I cook for my toddler! On the outside they look like blueberry muffins. But on the inside they’re packed with zucchini, carrot and banana too! Plus, they are super healthy and nutrient-rich with whole wheat flour, eggs and whole milk for protein and healthy fat, with maple syrup as a healthy sugar alternative!
Plus, they smell absolutely incredible. Between the maple syrup and the cinnamon, they fill your kitchen with wonderful aromas.
And, of course, the most important part; my toddler LOVES them! She cannot get enough. She eats them for breakfast, lunch or dinner and every snack in between. She averages at least one full muffin a day. They are the BEST and easiest way for my toddler to get her veggies!
Ingredients Needed for Hidden Veggie Muffins
- Ripe Bananas: If you already have ripe bananas on hand, great! Otherwise, see if your grocery store has a section of produce where they sell ripe bananas. Or if you need to ripen them quickly, place them in a paper bag with an apple or an avocado.
- Zucchini: One small or half a large one. I like to shred a large one and freeze half of it for the next batch.
- Carrots: The easiest to shred are the large full-sized carrots. Sometimes I use baby carrots if that’s all I have on hand, it will just take a lot longer!
- Eggs: Eggs add lots of great protein to this recipe!
- Whole Milk (or milk alternative): I prefer using organic whole milk, since toddlers need lots of full fats for brain development. But if you prefer lower fat cow’s milk, or a milk alternative like almond or oat milk, then that works too.
- Butter or Oil (like avocado oil or coconut oil): You can either use real butter here or oil like avocado or coconut oil. I typically rotate and mix up the one I use for variety in her diet.
- Pure Vanilla Extract: Adds great flavor and delicious smell to these hidden veggie muffins!
- Whole Wheat Flour: I highly encourage whole wheat flour here for the extra nutrition, but you can definitely use all-purpose if that’s all you have.
- Maple Syrup: A great way to sweeten the muffins naturally without using sugar. But if you need an alternative I recommend brown sugar.
- Baking Powder: Helps the muffins be lighter and fluffier.
- Baking Soda: Works as a leavening agent in the hidden veggie muffins.
- Ground Cinnamon: Adds a beautiful flavor and scent to these muffins, making them that much more appealing to your toddler!
- Blueberries: I typically use frozen wild blueberries in this hidden veggie muffin recipe for the most nutrition possible, since wild blueberries have the most antioxidants! But I also use fresh sometimes if I have some that are going to go bad.
Baby Led Weaning for Hidden Veggie Muffins
These hidden veggie muffins are perfect for babies and toddlers of all stages and ages. Of course when you first start feeding your baby you will want to slowly rule out all major allergens before giving them these muffins. The ones included in this hidden veggie muffin recipe are egg, dairy and wheat.
You also may want to start by making these in mini-muffin size with babies under a year old. That’s what I did for my daughter and it worked out great. They are the perfect size to be held in little hands!
Storage for Hidden Veggie Muffins
Store these hidden veggie muffins in an airtight container in the fridge for up to a week. Or freeze them for up to three months. I like to keep half in the fridge and half I freeze for the following week.
Tools Needed to make these Hidden Veggie Muffins
Hidden Veggie Muffins
Ingredients
- 2 Ripe Bananas
- 1/2 cup Grated Zucchini (squeezed very dry)
- 1/2 cup Grated Carrots (squeezed very dry)
- 2 Eggs
- 1/4 cup Whole Milk (or milk alternative)
- 1/4 cup Butter or Oil (butter, olive oil, coconut oil and avocado oil all work!)
- 1 tsp Pure Vanilla Extract
- 1/4 cup Maple Syrup
- 1 1/2 cups Whole Wheat Flour (or all-purpose flour)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 cup Blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375℉. Grease a 12-cup muffin tin or 24-cup mini muffin tin. Alternatively, you can use muffin liners.
- Mash bananas. Finely grate zucchini and carrots and squeeze as dry as possible.
- Combine wet ingredients in large mixing bowl. Bananas, zucchini, carrots, eggs, milk, butter (or oil), vanilla and maple syrup.
- Add in dry ingredients, flour, baking powder, baking soda and cinnamon. Stir gently until no lumps remain.
- Gently fold in blueberries.
- Divide batter in the muffin tin and bake for 23-25 minutes depending on your oven. (or 15-20 minutes for mini muffins)
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