Easy Zucchini Muffins for Toddlers: A Freezer-Friendly Snack

I’m always looking for easy snacks that I can make once and have ready for the week, especially ones I can keep in the freezer for those moments when my toddler is suddenly starving and needs something immediately.

These zucchini muffins have become one of those recipes for us. They’re made with bananas, zucchini and oats, with a little maple syrup for sweetness. I usually add chocolate chips, but blueberries are great too.

The best part is that they freeze really well. I can make a big batch, put the extras in the freezer and microwave one for about 30 seconds whenever we need a quick breakfast or snack. They’re also an easy way to add some zucchini to something my toddler already enjoys.

Why I Love These Zucchini Muffins

At this stage of motherhood, I’m a big fan of anything I can make ahead. These muffins use simple ingredients, don’t require a ton of prep and can work for breakfast, an afternoon snack or a lunchbox.

I also love that you don’t have to squeeze all the moisture out of the zucchini before adding it. Just grate it and throw it in. One less step is always a win in my book.

If you’re making these for school or daycare, you can also swap the almond butter for a nut-free butter that your school allows.

The 411

• Prep time: About 10 minutes

• Bake time: 20–25 minutes

• Oven temperature: 375°F

• Storage: Up to 5 days in the refrigerator or freeze for longer

• Best for: Breakfast, toddler snacks and lunchboxes

Ingredients

• 3 ripe bananas

• 1 large zucchini

• 1/4 cup almond butter (or a nut-free butter for school)

• 1/4 cup maple syrup

• 1/2 cup milk (I use either whole milk or almond milk)

• 2 eggs

• 3 cups old-fashioned oats

• 1 tablespoon baking powder

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1/4 cup chocolate chips or blueberries

How to Make Zucchini Muffins for Toddlers

1. Preheat your oven to 375°F.

2. Peel three ripe bananas and place them in a large mixing bowl. Mash them well with a fork.

3. Add the maple syrup and almond butter to a small microwave-safe bowl and microwave for about 30 seconds. Stir until combined.

4. Grate one large zucchini. There’s no need to squeeze or pat the zucchini dry.

5. Add the eggs, maple syrup and almond butter mixture, grated zucchini, vanilla extract and milk to the mashed bananas. Mix until everything is combined.

6. Add the oats, cinnamon and baking powder and mix again.

7. Fold in the chocolate chips or blueberries, if using.

8. Spray or grease your muffin tin and divide the mixture evenly between the muffin cups.

9. Bake for 20 to 25 minutes, or until the muffins are set and cooked through.

10. Allow them to cool before serving or storing.

Do You Need to Squeeze the Zucchini for Zucchini Muffins?

No. For this recipe, I don’t squeeze or pat the grated zucchini dry before adding it to the batter. I grate the zucchini and add it directly to the bowl, which also makes these muffins incredibly easy to prep.

Can You Freeze Zucchini Muffins?

Yes, and freezing them is one of my favorite things about this recipe. I like to make a big batch and freeze whatever we aren’t going to eat within the next few days. When I need a quick snack, I take a muffin out of the freezer and microwave it for about 30 seconds. Depending on your microwave and the size of the muffins, you may need to add a little more time. Just make sure it has cooled to a safe temperature before serving it to your toddler.

How Long Do Zucchini Muffins Last?

I keep these zucchini muffins in the refrigerator for up to five days. If we aren’t going to finish them within that time, I put them in the freezer instead. This is one of the reasons I love making a full batch. It gives me an easy homemade option without having to bake something new every few days.

Can I Make These Zucchini Muffins Nut-Free?

Yes. If you want to send these muffins to a nut-free school or daycare, swap the almond butter for a nut-free butter. I would still check your individual school or daycare’s allergy policy since rules can vary.

Can I Use Blueberries Instead of Chocolate Chips?

Absolutely. I usually make these with chocolate chips, but blueberries are another great option. You could even divide the batter and make half with chocolate chips and half with blueberries.

Are Zucchini Muffins Good for Toddler Lunchboxes?

These can be a really easy addition to a toddler or preschool lunch, especially because you can make them ahead of time. If you’re packing them for school, use a nut-free butter if required by your school and pair the muffin with whatever protein, fruit and other sides your child likes.

More Easy Toddler Recipes

If you’re looking for more easy things to make for your toddler, try my Easy Broccoli Cheese Tots, Toddler Energy Balls and Easy Egg Bites. I love having a few simple recipes like these in rotation for breakfasts, snacks and lunchboxes.

These zucchini muffins check a lot of boxes for me: they’re easy to make, freezer-friendly and something my toddler will actually eat. Make a batch when you have a little extra time, freeze the extras and you’ll have an easy breakfast or snack ready for the days when you definitely don’t have extra time.