Veggie Muffins


(Also called Toddler Muffins or Triple-Hitter Muffins)

I’m really not a fan of hiding vegetables in food. I mean, it’s just sneaky. But, there’s nothing wrong with making muffins out of a bunch of fruits and vegetables and them tasting good! who says it’s hiding? Richie loves watching me cook and bake, and it’s no different when I make these muffins. He sees the food processor shredding veggies and the Kitchen Aid mixing and it’s entertainment for an entire evening.

shredded veggies


Plus, zucchini bread is amazing. As is carrot cake. So why not mix the two, add some apple, and bake it into the best kind of breakfast a toddler can eat, muffins! They freeze well, so I can pop one out of the freezer at night, and in the morning Richie has a healthy and filling muffin for breakfast. Plus, he’s happy to get muffin crumbs all over the kitchen floor.


Veggie Toddler Muffins, adapted from here:


  • 1/4 cup coconut oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup applesauce
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Chopped nuts or raisins, optional


1. Preheat the oven to 400 degrees.

2. In the bowl of your stand mixer (or in a regular bowl), beat in oil and sugar until combined.

3. Add the egg, applesauce, and vanilla extract and mix to combine.

4. Add the carrots and zucchini.

5. In a separate bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.

6. With your mixer on low, mix in the dry ingredients until just combined.

7. Fold in nuts or raisins, if using.

8. Spoon batter to the very top of muffin tops.

10. Bake for 18-20 minutes until cooked through. Let cool before serving!