Zucchini Carrot Banana Muffins

Made with only 8 simple ingredients, these zucchini carrot banana muffins "hide" two different veggies and are sweetened only with banana, making them a great healthier muffin option for little ones and grown-ups alike. They are great for Baby-Led-Weaning, quick breakfasts or lunchboxes.

If you know me, firstly you'll know I love adding (or in this case sneaking) veggies into almost every meal whenever possible, and secondly, I'm a big fan of healthy muffins as a snack option because they pack so well. These zucchini carrot banana muffins combine both perfectly and have become a regular at our house lately.

You might also like my other healthier muffin recipes such as my Cottage Cheese Blueberry Muffins, Sweet Potato Zucchini Muffins

Ingredients you'll need

• Banana: Use very ripe bananas for the best natural sweetness and texture. The spottier, the better here.
• White, Whole Wheat Flour: I use whole wheat flour for a little extra fibre and nutrients, but regular white flour works too if that's what you have on hand.
• Oil: I use oil instead of butter to keep the saturated fat content lower. I prefer rapeseed oil but you can also use light olive oil (if you don't mind the taste) or any other neutral oil of choice.
• Carrots & zucchini: Grate both as finely as possible so they blend right into the muffins. They add moisture, softness, and a little extra nutrition without overpowering the flavor.
• Rising Agents: A mix of baking powder and baking soda helps give these muffins their fluffy texture.
• Eggs: I use organic eggs here, which help bind everything together and keep the muffins nice and soft.

Step-by-step instructions

Here's a quick step-by-step with photos so you can see exactly how it comes together. You'll find the full printable recipe card down below.

Step 1: Whisk together all the dry ingredients in a large bowl.

Step 2: Add eggs, oil and bananas to a blender and blend until smooth.

Step 3: Combined wet and dry ingredients then fold in grated carrots and zucchini.

Step 4: Spoon into muffin tins and bake for 20-23 minutes.

Tips for success

• Use very ripe bananas: The riper the bananas, the sweeter your muffins will be.
• Grate the veggies finely: Finely grated carrot and zucchini blend much better into the batter and help keep the muffins soft and moist.
• Let them cool completely: I know it's hard, but let the muffins cool fully before peeling off the liners or they'll stick.
• Use muffin liners you trust: Some cheaper liners love stealing half the muffin with them. Learned that one the annoying way.

Serving Suggestions by age

Once your pediatrician has approved introducing mixed ingredient foods (especially those containing common allergens like eggs or wheat), muffins like these can be a great option for babies from around 6 months onwards, especially for Baby-Led Weaning.

For more specific age-related serving suggestions- including how to serve muffins for 6-month-olds, 9-month-olds, and 12-month-olds check out our Healthy Muffins for Toddlers & Babies post.

Storage

• Room temperature: Store the muffins in an airtight container for up to 2 days.
• Fridge: For longer freshness, keep them in the fridge for up to 5 days.
• Freezer: These freeze beautifully. I usually freeze a batch right away. Let the muffins cool completely, then store in a freezer-safe bag or container for up to 3 months.
• To reheat: Let them thaw at room temperature or warm one in the microwave for about 15-20 seconds for that freshly baked feel again.