It’s like my baby banana muffins and my healthy zucchini muffins had a bebé! You know I pack a serious nutrition punch into all my baby and toddler recipes because when they eat so little, every bite counts. What sets these zucchini muffins apart from all the rest is that they’re packed with brain-boosting fats (the most important macronutrient for babies) and that they stay moist for days. I like to pop half the batch in the freezer to make future meals a breeze! My 8 month old gobbles these up. Rest assured I put chocolate chips in half the batch for my picky toddler!
Ingredients
These muffins have no added sugar and no salt, since limiting added sugar is recommended until age 2 and babies’ kidneys can’t handle a lot of salt.
Zucchini: No need to peel or squeeze out the water, since we’re counting on the moisture in the recipe. Winning! Almond flour: Our favorite satiating flour that gives a soft texture and lends a subtly sweet, cake-like flavor. Look for super fine blanched almond flour. I get it at Costco. Flax: Ground flax adds filling fiber. If you don’t have it, you can swap in more almond flour. Eggs: For protein, binding and structure. You can swap flax eggs for a vegan alternative. Banana: Mashed banana adds flavor and sweetness. When I was developing this recipe, I tested with unsweetened applesauce and it works, they’re just not at all sweet. Spices: Cinnamon and nutmeg pack lots of flavor. I love exposing my little one to new spices!
Let’s make it! (step by step)
How to serve
You can serve these as is to babies 6 months and up who have experience eating solids! They’re extra moist, making them easy for babies to eat. You can also slice in half and smear with full fat yogurt. I like to serve them with flattened blueberries or raspberries.
Let me know in the comments if your baby approves!
These muffins aren’t very sweet. For a more traditional, sweeter muffin for older kids or adults, add ¼ cup sugar and ¼ tsp salt to the batter. Chocolate chips are great here, too!
