Zucchini Vanilla Muffins for Toddlers Recipe
These Zucchini Vanilla Muffins are a healthy, kid-friendly treat packed with shredded zucchini and wholesome oats. Sweetened lightly with sugar and flavored with cinnamon and vanilla, they make an ideal snack or breakfast option for toddlers. The muffins feature oat flour and rolled oats for added texture and fiber, baked to a soft, moist finish that little ones will love.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup oat flour (pulse oats in a food processor until finely ground)
- 1/2 cup rolled oats
Main Ingredient
- 1 large zucchini, peeled and shredded
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners to prevent sticking and set aside.
- Combine Wet Ingredients: In a mixing bowl, whisk together the eggs, sugar, cinnamon, and vanilla extract until the mixture lightens in color and becomes slightly frothy, about 1 minute.
- Mix Dry Ingredients: Add the baking powder, oat flour, and rolled oats to the wet mixture. Stir gently but thoroughly until all dry ingredients are just incorporated, ensuring an even batter.
- Add Zucchini: Fold the peeled and shredded zucchini into the batter, distributing it evenly without overmixing to maintain a tender crumb.
- Fill Muffin Liners: Divide the batter evenly among the muffin liners in the tray, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tray in the preheated oven and bake for approximately 13 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove from the oven and allow muffins to cool in the tray for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute rolled oats with quick oats if oat flour is not available, but pulse them finely for best texture.
- Ensure the zucchini is well-shredded and peeled to avoid excess moisture and bitterness.
- For a gluten-free version, confirm your oats are certified gluten-free.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional add-ins: a handful of mini chocolate chips or chopped nuts for older children.
Keywords: Zucchini muffins, toddler snacks, vanilla muffins, healthy muffins, oat flour muffins, cinnamon zucchini muffins, kid-friendly baking
