by 
These healthy Zucchini Muffins are loaded with zucchini and apple and are a perfect muffin for toddlers, for popping in the lunchbox or for enjoying as a mid-day snack.
Muffins are a delicious treat, but for little ones, it's good to pack in lots of goodness and cut back on added sugar.
These easy zucchini muffins, sweetened with fruit and filled with grated zucchini and apple, are a tasty addition to our collection of fruit-sweetened muffins, including Sweet Potato Muffins, Baby Banana Muffins, Baby Blueberry Muffins, Mini Blender Muffins and Carrot Apple Muffins.
Jump to:
Reasons to Love this Recipe
- Fruit Sweetened
- Freezer Friendly
- Simple Ingredients
Ingredients Information (and Alternative Suggestions)
- Zucchini: A must for zucchini muffins!
- Apple: Adds natural sweetness and moisture
- Raisins: Needed for sweetness, these can be replaced with other dried fruits such as sultanas, cranberries, or even chopped dates.
- Coconut Oil: Provides moisture. You can substitute with other oils like vegetable oil or olive oil or melted butter (not tested)
- Eggs: Essential for binding the ingredients and adding structure to the muffins.
- Buttermilk: Adds moisture and a slight tang. If you don't have buttermilk, you can use ½ cup of any milk mixed with 1.5 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Unsweetened Apple Puree/Sauce: Adds natural sweetness and moisture to the muffins, reducing the need for added sugars.
- Vanilla Extract, Cinnamon, Ground Ginger: These spices and flavorings enhance the taste of the muffins.
- White Whole Wheat Flour: 250g (2 cups) - Offers a slightly nuttier flavour and more nutrients than all-purpose flour. You can replace it with all-purpose flour, or a mix of whole wheat and all-purpose flour.
- Baking Powder & Soda: Helps the muffins rise and become fluffy.
See recipe card for quantities.
Step-by-Step Instructions (with Images)
- Place raisins in a bowl and soak in boiling water.
- In a large bowl, combine the wet ingredients. Mix them with a whisk/fork until they are combined.
- In a separate bowl add the dry ingredients. Stir to mix through
- Place the shredded zucchini and apple onto a clean dish towel and squeeze the excess juice into a bowl
- Add the dry flour mix to the wet ingredients and fold in gently until just combined. Add the zucchini and apple and fold in gently. Then add the sultanas giving it one more gentle stir.
- Divide the batter evenly between 12 regular muffin cups or for mini muffins a mini muffin pan. Bake until the top of the muffins are golden brown and and a toothpick /skewer inserted into the center of the muffin comes out clean.
Top Tips
- Don't throw away the zucchini/apple juice
- Use it in smoothies or sauces or just drink it! - Soak the Sultanas in Boiling Water
- Skipping this step will result in the sultanas on top to burn and give a bitter taste to your muffins. - Be organised
- Preheat the oven, prepare your baking tin, and measure your dry and wet ingredients in separate bowls. Drain the soaked sultanas and squeeze the grated zucchini and apple before combining everything. Once you mix the wet and dry ingredients, bake immediately to ensure the baking powder's reaction sets properly. - Don't over-stir the mixture.
- Avoid over-mixing the batter to keep your muffins tender. The final mixture should be lumpy and thick. - Keep an eye on the baking time.
-Every oven is different. Follow the bake time in the recipe, but use a skewer to check a few minutes before the end. If the skewer comes out clean, the muffins are ready.
Fussy Eater Tips
- Green bits
-If your child would be put off by "green bits" in their muffins peel the zucchini before grating to avoid this. While it's good for kids to know they're eating vegetables, you can introduce the idea gradually. Once they enjoy the muffins, explain the zucchini and get them involved in making the next batch. - Whole wheat flour
- If your child isn't used to whole wheat flour, start with 75% all-purpose/plain flour and 25% whole wheat. Gradually increase the whole wheat ratio over time. - Sweetness
-These muffins aren't very sweet. To make them sweeter, add honey or maple syrup and gradually reduce the amount each time. (not recommended for under 2s) If your kids don't like raisins, omit them and replace with another sweetener like sugar, maple syrup, or chocolate chips.
Storage Instructions
Before you store your muffins you need to make sure they are completely cooled down. If you pack them away when they are even a tiny bit warm, it will result in condensation and soggy muffins.
- Cool on a wire rack. If you leave your muffins in the muffin tray for too long they can turn soggy. Transfer them to a wire rack as soon as you can.
- Storing at room temperature - Store in an airtight container for 1-2 days.
- Refrigerating - Personally, I do not recommend refrigerating these muffins as I find that it alters the texture.
- Freezing - If properly frozen then the zucchini muffins will be good for up to 3 months. Make sure they are stored in an airtight container. You may wish to individually wrap the muffins in clingfilm/foil before transferring to freezable bags/containers. To reheat - just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
Recipe FAQs
Yes, these muffins are suitable for babies once they are developmentally ready and at least six months old. However, there are some considerations to keep in mind:
Allergens: These muffins contain wheat, egg, and dairy, all of which are potential allergens. Each should be introduced separately and safely before offering these muffins.
Raisins: To prevent choking, soak the raisins for at least 15 minutes to fully soften them. It's also a good idea to chop them before adding to the muffin mixture.
Supervision: Always ensure your child is seated at a table and supervised at all times while eating.
For informational purposes only. Not a substitute for personalized advice from your health professional.
The word "healthy" is very subjective and even experts have a differing of opinion towards its meaning. "Healthy" seems to be tacked freely onto recipes, packaged goods, and menus simply because more people will click on/buy it. I have seen many zucchini muffin recipes that I, personally, wouldn't classify as healthy but I do believe these to be. The reasons I give are that they...
Show Children That Veggies Are Versatile and that they can taste great in various ways. Let your kids see you add zucchini to your muffins and celebrate it. This may help familiarise your child with zucchini, and familiarity is the key to building a fondness for a food. .
Sweetened With Fruit and vastly lower in sugar than most muffins, even "healthy" muffins. The sultanas not only provide a lot of sweetness, but they are also a good source of iron and provide some fibre and potassium. Apple also provides sweetness and are a good source of vitamin C
Made with Whole Wheat Flour which contains all parts of the wheat kernel and has more protein and fibre than more refined flour.
More Zucchini Recipes
Full Recipe
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Zucchini Muffins
Equipment
- Mini muffin tray (or regular muffin tray)
Ingredients
- 85g (½ cup) Raisins/Sultanas
- 60ml (¼ cup) Coconut Oil, melted
- 2 Eggs
- 125ml (½ cup) Buttermilk (or ½ cup milk of choice mixed with 1½ teaspoon lemon juice, allow to rest for 5 minutes before using)
- 80g (⅓ cup) Unsweetened Apple Puree/ sauce
- 1 tsp Vanilla Extract
- 250g (1¾ cup) White Whole Wheat Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 145g (1 cup packed) Zucchini, Grated
- 135g (1 large) Apple, Grated
Instructions
- Preheat oven to 180C / 355F and grease each cup of your muffin tray with cooking spray or butter.
- Place raisins in a bowl and soak in boiling water.
- In a large mixing bowl, combine the coconut oil, apple puree, eggs, milk and vanilla extract. Mix them with a whisk/fork until they are combined.
- In a separate bowl add the flour, cinnamon, ginger, baking powder and baking soda. Stir to mix through
- Place the zucchini and apple onto a clean dish towel and wrap it around the grated veg/fruit and squeeze the excess juice into a bowl.
- Drain the sultanas.
- Add the dry flour mix to the wet ingredients and fold in gently until just combined.
- Add the zucchini and apple and fold in gently. Then add the sultanas giving it one more gentle stir.
- Divide the batter evenly between 24 mini muffin cups or 12 regular muffin cups. Bake muffins for 12-15 mins (mini) or for 25-30 minutes (regular), or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Katalin Bela
My son and my husband also loved it!!!
Amy
Fantastic, thank you 🙂
Marie-Christine
This has been the only muffin my 14 months old has ever eaten. They are so tender and packed with good stuff. Your recipes have been a real game changer for our family, thanks so much <3
Amy
You have made my day! Thank you so much for your lovely message, Marie-Christine 🙂
Noelle probert
This was a great recipe. The whole family ate them for breakfast this morning. The only changes I made were that I used apricot sauce instead of apple sauce and did a combination of shredded carrot and apple instead of a only apple. Thank you, I’ll definitely make them again,
Noelle probert
Forgot to add a rating.
Amy
Thanks, Noelle! So happy the whole family enjoyed them 🙂
Lindsay
Just tried out a mini muffin version of these with chopped dates instead of sultanas. Delicious! Definitely worth the effort. My little guy loves them... and so do I.
Amy
That is great, Lindsay! Thanks for taking the time to let me know 🙂
Katherine Cockburn
These are so good... Once again a recipe that not only the baby enjoys, but mummy as well.
Amy
Fab! Thanks Katherine 🙂
Lilu
Hi, what could I substitute the coconut oil with? Any vegetable oil? My daughter is allergic.
Amy
Hi Lilu, yes any mild tasting oil should work. 🙂
molly
Wooow, I can't wait to try it, Thanks for sharing....
Mariane
I love it! I was looking for a recipe like this!! I live yhe details in the instructions! Congratulations
Amy
Thanks Mariane, hope you enjoy them 🙂