These Mini Zucchini Muffins are healthy and delicious! They’re a super practical baby muffin recipe for on-the-go snacks or at-home meals. It’s pure nutritious food that the kids love to eat and the mamas approve.
Today’s recipe was a total success in our home. Not only for the littles, but for us as well. Sometimes, it can be really hard to find baby recipes that taste good, are healthy, and easy to make…
But I have to tell you that this is exactly what I think of most recipes in Leigh Ann Chatagnier’s baby food cookbook, First Bites.
Her book has been a blessing in our home and it’s the one resource I go to when I want to find good recipes for our boys! I’ve shared one of her recipes here before (with her permission, of course) and it’s one of my most viewed posts to this date.
This Mini Zucchini Muffin Recipe is part of the “10+ months” section of her book. It’s the perfect baby food recipe for when they start feeding themselves and wanting food with more texture, just like the ones you eat.
What is special about this Baby Muffin Recipe?
Well, first the fact that it has zucchini and banana, disguised in the form of a muffin. The boys look at the muffin and the last thing they think they’re eating is fruits and vegetables!
This Mini Zucchini Muffin recipe is the type of baby recipe that is a complete win-win! The kids love it, and so do we because they’re eating wholesome, nutritious food.
I also love that it takes you only about 10 minutes to mix it all together, and then it only goes to the oven for 12-14 minutes, which means the whole recipe can be ready to eat in 24 minutes (max).
Now, to the Baby Muffin Recipe I’ve been bragging about…
Leigh Ann Chatagnier
Yields 1 batch of mini muffins
Serves 24 mini muffins
Mini Zucchini Muffins (Baby Muffin Recipe)10 minPrep Time
12 minCook Time
22 minTotal Time
Save Recipe
5 based on 1 review(s)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup zucchini, grated
- 1 banana, mashed
- 1/3 cup olive oil or melted coconut oil
- 1/4 cup maple syrup (optional)
- 1 tsp. vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 degrees. Prepare your mini muffin tray with paper liners (or spray with nonstick cooking spray).
- Combine both flours, baking powder, baking soda, and cinnamon, in a large bowl and whisk to combine.
- In another bowl, combine grated zucchini, mashed banana, oil, maple syrup, vanilla extract, and egg, and whisk until well incorporated.
- Fold wet ingredients into the dry ingredients until mixed through.
- Place a spoonful of batter into each muffin cup.
- Bake for 12-14 minutes, until muffins are cooked through.
- Let cool and serve immediately or store in an airtight container for up to a week.
- Freeze in an airtight container for up to a month.
Notes
I usually cook them for a little less time (about 10 minutes) and check if it's cooked through. Since they're mini muffins, they cook fast. So I like to make sure they don't over cook, which makes them dry and stiff.
7.8.1.218https://familylifeblog.com/mini-zucchini-muffins-baby-muffin-recipe/
Leigh Ann Chatagnier
Yields 1 batch of mini muffins
Serves 24 mini muffins
10 minPrep Time
12 minCook Time
22 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup zucchini, grated
- 1 banana, mashed
- 1/3 cup olive oil or melted coconut oil
- 1/4 cup maple syrup (optional)
- 1 tsp. vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 degrees. Prepare your mini muffin tray with paper liners (or spray with nonstick cooking spray).
- Combine both flours, baking powder, baking soda, and cinnamon, in a large bowl and whisk to combine.
- In another bowl, combine grated zucchini, mashed banana, oil, maple syrup, vanilla extract, and egg, and whisk until well incorporated.
- Fold wet ingredients into the dry ingredients until mixed through.
- Place a spoonful of batter into each muffin cup.
- Bake for 12-14 minutes, until muffins are cooked through.
- Let cool and serve immediately or store in an airtight container for up to a week.
- Freeze in an airtight container for up to a month.
Notes
I usually cook them for a little less time (about 10 minutes) and check if it's cooked through. Since they're mini muffins, they cook fast. So I like to make sure they don't over cook, which makes them dry and stiff.
This baby muffin recipe is the kind you can always have at home. Whether you keep it in the fridge or frozen, if you have a batch, you’re good. There’s no hard time for snack time!
Remember I told you I had shared another recipe from Leigh Ann’s cookbook, First Bites, here on the website? It’s the Easy Broccoli Shells and Cheese (the best baby pasta recipe ever).
If you need more baby food recipes, I also have the Healthier Version of Spaghetti Marinara for Babies.
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