Zucchini Oat Muffins 🥒🧁

If you’re looking for a kid-friendly snack that’s both wholesome and delicious, these zucchini oat muffins are the answer. They come together in minutes and bake up soft and moist every time.

The shredded zucchini blends seamlessly into the batter, adding moisture and nutrition without overpowering the flavor — even picky eaters approve!

These muffins are dairy-free, nut-free and gluten-free. For babies, you can swap the maple syrup for date syrup if preferred.

Nutritional Benefits for Kids

• Zucchini: High in vitamin C, potassium and antioxidants to support immunity
• Oats: Provide fiber for digestion and slow-release energy
• Egg: Source of protein and choline for brain development
• Healthy fats: From avocado or coconut oil to help nutrient absorption

How to Serve

• Babies 9+ months: Cut into strips or small bite-sized pieces
• Toddlers: Serve whole with nut butter or yogurt
• Breakfast: Pair with fruit salad or a smoothie
• Lunchboxes: Add to a bento with veggie sticks and cheese cubes
• At home: Enjoy with milk or a dairy-free alternative

Ingredients

• 1 full cup shredded zucchini
• 1/4 cup avocado oil or coconut oil
• 1 egg
• 1/3 cup maple syrup or date syrup
• 1 tsp vanilla extract
• 1 1/2 cups oat flour
• 1 tsp cinnamon
• 1 tsp baking powder
• Optional: chocolate chips

Directions

1. Preheat oven to 350°F (180°C).
2. Grate zucchini and squeeze out excess liquid.
3. Add zucchini, egg, oil, maple syrup and vanilla to a bowl and mix well.
4. Add oat flour, cinnamon and baking powder, mixing until combined.
5. Spray a mini muffin tin and divide the batter evenly. Add chocolate chips if using.
6. Bake for 15–17 minutes, until set.
7. Let cool, then serve and enjoy.