I am always looking for sneaky ways to get my toddler to eat more vegetables. I think he does a pretty good job with most vegetables. He could eat broccoli, asparagus, and green beans for days. We do struggle with the leafy green vegetables, though. He is yet to appreciate a tossed salad. I have to sneak all his kale and spinach into smoothies and soups.  He also loves kale chips which I’m not complaining about.

While these muffins don’t contain any leafy greens, they are absolutely delicious for both toddlers and adults. They are full of shredded zucchini and carrots,  lightly sweet, and perfectly moist. These muffins are perfect for play groups, afternoon snacks, or baked off as regular size muffins for breakfast. We’ve talked about how I need muffins in my life before. These muffins were enjoyed by everyone in my house and I’m sure we will be making them again and again!




Carrot Zucchini Toddler Muffins {Gluten-Free, Dairy-Free}

Yield: 24 mini muffins

Lightly sweet, perfectly moist, and full of shredded carrots & zucchini! Kids and adults both love these.


  • 1 cup almond flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grated carrots (from 1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)


  1. Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil.
  2. In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
  3. In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.
  4. Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!

Recipe Source: Adapted from Food Network

26 Responses

  1. LeAnne says:

    I would love to make these, but I don’t use brown rice flour. Anything that could be substituted? Usually I only use almond or coconut flour.

    • Erin Collins says:

      Hi LeAnne! If I were to guess you could use all almond flour and and an extra egg. I haven’t tried it that way but think it might work! Let me know if this helps. If not, I have a paleo zucchini muffins recipe that is very popular!

  2. Oh my gosh I love this recipe!! You’re ingredients are natural and simple and I feel like I can taste the spices in the muffins just by reading the ingredient list and looking at your pictures.
    I love how your toddler loves eating veggies, hallelujah. Every toddler I know always says they’re “allergic” to green things.
    Anyways, I want to try this recipe as soon as I can. Thanks for posting 🙂

  3. Damon says:

    These were fantastic. Fantastic. Very well spiced and flavorful, and the texture was as good as any baked good out there. My daughter and I (who both eat gluten) almost ate them all before my wife got home, but I was able to exercise some self control.

    I didn’t have brown rice flour nor enough almond meal, so I used 3/4c almond meal and 1/2c bobs red mill gluten free all purpose flour. Substituting some teff flour or a (very) little amaranth flour could also work well, I imagine.

    I will definitely try these again with some other flour variations, as I have several sitting in my freezer that need to get used. I will try to remember to report back my findings.

    Thanks for the recipe!

  4. Esther says:

    I was wondering if I could substitute Schaer’s mix C flour instead??? I’m new to this and I have this at home. Could this work? By the way the muffins look amazing. My son is gluten intolerant and isn’t into eating his veggies so I thought I would give muffins a try 🙂
    Thanks in advance,


    • Erin Collins says:

      I’m not sure what the ingredients in that mix are so I can’t say if it would work or not! Almond flour is a little different than most gluten free blends. Sorry about that! Good luck adjusting to gluten-free!

  5. Emily says:

    These were SO good!

  6. Erin says:

    Thanks for the brilliant recipes!
    Is there anything I can use to replace the egg in this recipe?

    Thank you x

  7. Kimiko says:

    Thank you so much for posting this recipe. My husband has a gluten sensitivity and my son has multiple food allergies. We all LOVED this recipe. I had to substitute the egg (allergy) with a banana but they came out wonderful! My whole family loved them! Thank you for helping me bake some really great treats at home 🙂

  8. Julie says:

    Oh my goodness these muffins are the best muffins I have ever made! And the best part is that my 16 month old toddler loves them! I’m excited to make more of your recipes!!

  9. Sarah says:

    Both my 20 month and 4 yr old sons love these muffins. Every time I make them I say next time I need to double the recipe, as they don’t last through the day in my house. Everyone (including hubby) gobbles them up. Very moist, tasty and healthy. I made them once without the egg, substituting a flax egg. They still tasted good, just not nearly as fluffy. Also an easy recipe that my 4 yo loves to help make.

  10. Justin says:

    Erin, another nicely done recipe! My friends and I are addicted to these muffins!

  11. Laura Oswald says:

    Hi Erin, I made these muffins for my toddler and followed the recipe exactly, they were delicious but were falling apart and crumbling. Any ideas? Should I add another egg? Thanks!

    • Erin Collins says:

      Hi Laura! I would try adding 1 tablespoon of whole psyllium husks or 1/2 teaspoon xanthan gum. You could also try adding 2 tablespoons of ground up chia seeds! I hope this helps!

  12. Margaret Price says:

    Made these for my granddaughter who has a number of allergies. I used Ghee instead of coconut oil and honey instead of maple syrup (had local honey on hand). Also, substituted 1/3 cup banana for egg and added 2 tsp flaxseed meal. They turned out great! She loves them! Always looking for recipes for her that are nutritional and looks a little like she is having a cupcake:)

  13. christine says:

    What should the consistency of the batter be? Mine is like like a very moist cookie dough…i can shape it slightly. Or should it be more runny?

  14. Laura says:

    Hi! These taste great but completely crumbled when I took them out of the muffin tin. The only change I made was using gluten free all purpose flower instead of the almond flower. Any suggestions? Thanks!

    • Erin Collins says:

      Almond flour holds baked goods together much better than gluten-free all-purpose flour. Since gluten-free all-purpose blends have varying flour combinations a 1-to-1 swap probably won’t work here.

  15. […] I chose all organic ingredients but that’s not essential depending on what you have to hand. carrot zucchini muffins I happen to love olive oil above all oils so I used that instead of coconut oil. Sometimes I use a […]

  16. Stephanie says:

    Love this recipe! I have made these multiple times and as my son loves them so much! For the best flavor I recommend organic cinnamon, I’ve noticed at least for me it makes a big difference. I’ve also added one banana to the mix on occasion and they seem to hold together a little more. Would you happen to know the calories and nutritional information per muffin? Thank you!

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