If you’re looking for an easy, wholesome muffin that your toddler will actually eat, this is it. These zucchini oatmeal muffins are a staple in our house during zucchini season—soft, lightly sweetened, and packed with nourishing ingredients that your toddler body thrives on. They’re quick to whip up, freeze beautifully, and make busy mornings so much easier. Whether you're serving them with breakfast or packing them in a lunchbox, they're a toddler win every time!
Why You'll Love These Zucchini Muffins
- naturally sweetened with banana (optional to add maple syrup)
- soft, moist texture that's easy for toddlers to chew
- made with whole grain oats + hidden veggies
- freezer-friendly for busy mornings
- perfect for baby-led weaning or toddler lunchboxes
These zucchini oatmeal muffins are especially great during summer when zucchini is in abundance, but they’re truly a hit year-round. If you love these, then you'll love my zucchini bread oatmeal bars too! Plus, they’re both great ways to use up those overripe bananas sitting on your counter!
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Ingredients
- banana – adds natural sweetness and moisture
- egg – helps hold everything together
- Greek yogurt – adds protein and moisture
- zucchini - for a veggie boost and moisture
- almond flour (or oat flour) – for structure and nutrition
- oats (quick or rolled) – hearty texture and whole grain goodness
- baking powder + baking soda – helps the muffins rise
- cinnamon – adds extra flavor
- chia seeds – bind and adds omega3s
- optional mix-ins like chocolate chips or blueberries
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F. Line or grease a muffin tin. Then, in a large bowl, mash banana. Whisk in egg, Greek yogurt, vanilla extract, and shredded zucchini.
- Step 2: Add almond flour, oats, baking powder, baking soda, salt (if using), cinnamon, and chia seeds. Stir to combine.
- Step 3: Stir in any mix-ins here, then divide into muffin cups.
- Step 4: Bake for 14–17 minutes until set. Let cool before removing.
Hint
If you don't add the chia seeds, be sure to squeeze the zucchini with a paper towel before adding to remove excess moisture—this helps keep the muffins from being soggy.
Substitutions
These are already naturally gluten-free if using gluten-free rolled oats! Here are some other substitutions:
- almond flour → can sub with oat flour, if using all-purpose or wheat flour then use ½ cup instead
- eggs → use 2 tablespoon ground flaxseed + 5 tablespoon warm water (let sit and thicken), or add ¼ cup more banana or yogurt or olive oil
- banana → swap for ½ cup plain Greek yogurt or applesauce
- zucchini → try with grated carrot or finely chopped spinach for a veggie twist
Variations
Feel free to change these up and add different mix-ins!
- carrot oat muffins – sub shredded carrot for zucchini
- zucchini banana – add an extra banana and skip the syrup
- chocolate chip – add mini chocolate chips instead of blueberries
- nut-free – use oat flour instead of almond flour
You can even add "fun" to these by topping with some yogurt icing!
How To Serve
for toddlers:
- pair with fruit + yogurt for a balanced breakfast
- slice in half and spread with nut or seed butter
- crumble over yogurt for a DIY toddler parfait
- pack in lunchboxes with cheese + cucumber slices
for babies:
- for 6–9 month olds, serve muffins whole so baby can grasp and gnaw using their palmar grasp
- 9+ months (once they develop the pincer grasp), break the muffin into small, soft pieces for easier self-feeding
*always serve based on your little one's ability to chew and self-feed, and supervise closely during meals
Equipment
You will need a mixing bowl, measuring cups/utensils, muffin pan, and grater to make these!
Storage
Store muffins in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months. Reheat in the microwave for 15–20 seconds before serving.
Tiff's Tip
Make a double batch and freeze! These reheat perfectly in the microwave for a stress-free toddler breakfast. For fun exposure, have your toddler help you make these!
FAQ
Yes! Use 2 flax eggs (2 tablespoon ground flax + 5 tablespoon water) and let sit for 5 minutes.
You can! Quick oats will make the bars slightly softer and smoother in texture.
Yes! Sub with yogurt, unsweetened applesauce, or pumpkin puree!
More Toddler Snacks
Looking for other recipes like this? Try these:
More For Breakfast
These are my favorite dishes to serve with [this recipe]:
The Best Zucchini Oatmeal Muffins
Equipment
- grater
Ingredients
- 1 cup shredded/grated zucchini about 1 large zucchini
- 1 cup rolled oats GF if needed
- 1 cup almond flour or oat flour
- 2 eggs or sub with flax eggs
- 1 mashed banana
- ½ cup plain Greek yogurt can sub with dairy-free yogurt or another mashed banana
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt optional
- ¼ cup blueberries or chocolate chips optional mix-in
- 2 tablespoon chia seeds
Instructions
- Set oven to 350°F (175°C) and line or grease a muffin tin. Then, in a large bowl, mash banana. Whisk in egg, Greek yogurt, vanilla extract, and shredded zucchini.
- Add almond flour, oats, baking powder, baking soda, cinnamon, and chia seeds. Stir to combine.
- Stir in any mix-ins, then divide into muffin cups.
- Bake for 14–17 minutes until set. Let cool before removing.
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