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Avocado Zucchini Carrot Muffins 🥑🥕
Savory vegetable muffins made with avocado, finely grated zucchini and carrot, almond meal and Parmesan. A soft no-added-sugar snack for toddlers.
Avocado adds moisture and richness, while finely grated carrot and zucchini blend into a soft savory muffin that's easy for little hands to manage.
Ingredients
- 2 carrots, peeled and finely grated
- 1 zucchini, finely grated and squeezed
- 1 avocado
- ½ cup almond meal About 120ml almond meal, by volume
- 1 cup all-purpose flour About 240ml all-purpose flour, by volume
- 3 eggs
- 1½ tsp baking powder 7.5ml baking powder
- ¼ tsp baking soda 1.25ml baking soda
- ½ tsp salt 2.5ml salt
- ⅓ cup grated Parmesan cheese About 80ml grated Parmesan cheese, by volume
- 1 tsp dried oregano 5ml dried oregano
Instructions
- Preheat the oven to 400°F / 180°C, as listed in the original recipe.
- Lightly grease a 12-hole muffin tin with coconut oil.
- In a bowl, combine the all-purpose flour, almond meal, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mash the avocado until creamy and smooth.
- Add the eggs and mix well with the avocado.
- Finely grate the carrots and add them to the wet mixture.
- Finely grate the zucchini, then squeeze out the excess liquid thoroughly with your hands. Add it to the mixture.
- Add the grated Parmesan and dried oregano.
- Add the dry ingredients to the wet ingredients and combine until a sticky, soft dough forms.
- Divide the mixture between the prepared muffin holes. The recipe makes approximately 12 regular muffins.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 5 minutes before serving.
Toddler Serving Guide
12–23 months: Serve once the muffins have cooled to a safe temperature.
The finished muffin should be soft, moist and easy to break apart with gentle pressure.
Offer a whole small muffin if your toddler manages it comfortably, or break it into smaller, manageable pieces.
Avoid overbaking, as this can make the outside dry or firm.
Toddler-Friendly Tips
- Egg: Egg is a common food allergen.
- Milk: Parmesan contains dairy.
- Almond: Almond meal contains tree nuts, a common food allergen.
- Wheat: All-purpose flour typically contains wheat.
- Zucchini: Squeeze out the excess liquid after grating so the muffins do not become overly wet.
- Carrot: Grate finely so it softens and incorporates throughout the muffin.
- Salt: The original recipe includes ½ tsp added salt.
- Always serve your toddler seated upright and under adult supervision.
Recipe Tips
- Mash the avocado thoroughly before adding the eggs for a smoother texture.
- Finely grate both vegetables, especially for toddlers who prefer a smoother muffin texture.
- The source suggests seasonal swaps such as spinach and squash, kale and pumpkin, or broccoli and sweet potato.
- For a gluten-free variation, the source suggests replacing the all-purpose flour with a blend of 80% rice flour and 20% tapioca flour.
- Coconut oil is used only to lightly grease the muffin tin; the original source does not specify a quantity.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Store for up to 4 days.
- Freezer: Freeze for up to 3 months.
- The source suggests reheating in the microwave for about 30 seconds or in a toaster for about 1 minute.
- Always check the temperature and texture before serving to your toddler.
