Pumpkin Zucchini Oat Muffins (the best fall toddler breakfast)
These pumpkin zucchini oat muffins are soft, naturally sweetened, and packed with veggies, making them the best fall toddler snack or lunchbox treat!
Equipment
Ingredients
- 1 cup pumpkin purée about ½ of a 15-oz can
- 1 cup finely grated zucchini squeezed in a clean towel to remove excess liquid
- 2 large eggs or 2 flax eggs for egg-free
- ¼ cup maple syrup or 1 mashed ripe banana or applesauce optional for sweetness
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice or cinnamon (measure with your heart)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups rolled oats
- ½ cup milk of choice dairy or unsweetened non-dairy
- ¼ cup ground flaxseed or Tiny Sprouts Brain Booster optional, for fiber/healthy fats
- ¼ cup mini chocolate chips or chopped walnuts optional add-in
Instructions
- Preheat oven to 350°f (175°c). line or grease a muffin tin. Grate zucchini and squeeze in a towel to remove extra liquid (or add 2 tablespoon chia seeds if you don't want to squeeze).
- In a large bowl, whisk together pumpkin purée, zucchini, eggs (or flax eggs), maple syrup (or banana or applesauce - if using), vanilla, and milk.
- Stir in oats, pumpkin pie spice, baking powder, baking soda, salt, and optional flax. Fold in chocolate chips or walnuts if using.
- Divide into muffin cups (12 standard or ~24 minis). Bake 20–25 minutes for regular muffins, 12–15 for minis, until tops are set and a toothpick comes out clean. Cool before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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