Fruit & Veggie Breakfast Muffins For Toddlers
These Fruit & Veggie Breakfast Muffins for Toddlers are soft, moist, and naturally sweetened — perfect for little ones who need a healthy start to their day. Packed with carrots, zucchini, banana, and apple, they’re full of fiber and nutrients. This recipe is simple, affordable, and ideal for batch cooking. Whether served for breakfast or as a snack, these muffins are a family favorite that toddlers truly enjoy.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- 1 cup grated carrot
- 1 small zucchini, grated and squeezed dry
- 1 ripe banana, mashed
- 1 apple, grated
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup honey or maple syrup (optional for toddlers over one year)
- 2 eggs
- ½ cup milk (or dairy-free alternative)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with paper liners or grease lightly with oil.
- Wash, peel, and grate the carrot, zucchini, and apple. Squeeze excess water from the zucchini. Mash the banana until smooth. Set all prepared ingredients aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- In another bowl, beat the eggs lightly. Add the milk, vegetable oil, honey or maple syrup (if using), and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix the batter.
- Fold in the grated carrot, zucchini, banana, and apple until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftovers in an airtight container.
Notes
Avoid overmixing the batter to keep the muffins light and soft.
You can freeze the muffins in a sealed container for up to two months.
For dairy-free muffins, substitute the milk with almond or oat milk.
Adjust sweetness by adding or omitting honey or maple syrup depending on your child’s age.
Great for toddlers, school snacks, or family breakfasts.