Zucchini Avocado Carrots Savory Muffins +9M

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Savory muffins are such a great idea for an easy lunch, for lunch boxes and on-the-go lunches!

That’s what I like about them:

  • 1 muffin is 1 small kid portion.
  • They are a fun finger food for the kids. No mess and easy to eat.
  • It’s a lovely baby led weaning idea. Break the muffins in pea size pieces, place them in front of your baby and let him/her grab and enjoy the pieces.
  • You can load the muffins with vegetables and other nutritious ingredients so that each muffin will be an healthy complete meal
  • They are easy to store and freeze. When you prepare one batch you end up with 12/15 muffins = 12/15 meals ready!

Today I would love to share with you a super nutritious muffin recipe, loaded with good fats. This can be considered both a brain boosting and weight gaining recipe for your little ones thanks to the avocado + almonds + eggs combo. I also added zucchini and carrots, two vegetables that you can find all year around and that are very easy to digest. Of course you can switch them with any seasonal vegetables you can find locally. Spinach + Squash or Kale + Pumpkin or Broccoli + Sweet Potato…just to give you some ideas 🙂

I would suggest this recipe starting from 9 months of age.

The procedure is very simple, you know I don’t like too complicated ones 🙂

In a bowl mix all the dry ingredients starting from the flour, the almond meal, baking powder, baking soda, salt. Combine everything and set apart.

I decided to mix all purpose four with almond meal in a 60% 40% ratio. If you are looking for a gluten free option, substitute the all purpose flour with a rice flour and tapioca flour mix (80%rice 20% tapioca).

In another bowl start mashing the avocado into a cream. Add the eggs and combine well.

Grate the carrots finely and add them to the wet mix.

Grate the zucchini finely, squeeze out the extra liquid with your hands and add them to the mix too.

Add the grated parmesan cheese and the oregano.

Combine the wet ingredients with the dry ones creating a sticky soft dough.

Fill in a muffin tin lightly greased with some coconut oil.

Bake in preheated oven to 400F/180C for 18/20 minutes.

Check if the muffins are ready simply inserting a toothpick in the center. If the toothpick comes out dry, the muffins are cooked!

Let the muffins cool down on the countertop for 5 min and enjoy!!

You can store the zucchini avocado muffins in an air tight container on the countertop for 2 days, in the fridge for 4 days (reheat them either in the microwave for 30 sec or in the toaster for 1 min) or freeze them for up to 3 months.

5 from 1 vote
Zucchini Avocado Carrots Savory Muffins +9M
Ingredients
  • 2 carrots, peeled and grated finely
  • 1 zucchini, grated finely and squeezed
  • 1 avocado
  • 1/2 cup almond meal
  • 1 cup all purpose flour
  • 3 eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Parmesan cheese, grated
  • 1 tsp dried oregano
Instructions
  1. In a bowl mix all the dry ingredients starting from the flour, the almond meal, baking powder, baking soda, salt. 

  2. Combine everything and set apart.

  3. In another bowl start mashing the avocado into a cream. Add the eggs and combine well. 

  4. Grate the carrots finely and add them to the wet mix. 

  5. Grate the zucchini finely, squeeze out the extra liquid with your hands and add them to the mix too.

  6. Add the grated parmesan cheese and the oregano.

  7. Combine the wet ingredients with the dry ones creating a sticky soft dough.

  8. Fill in a muffin tin lightly greased with some coconut oil. You should obtain 12 regular size muffins.

  9. Bake in preheated oven to 400F/180C for 18/20 minutes.

8 Comments

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  • Reply
    Zucchini Avocado Carrots Savory Muffins +9M – MySpecialFood.com
    February 1, 2019 at 9:16 pm

    […] Savory muffins are such a great idea for an easy lunch, for lunch boxes and on-the-go lunches! That’s what I like about them: 1 muffin is 1 small kid portion. They are a fun finger food for the kids. No mess and easy to eat. It’s a lovely baby led weaning idea. Break the muffins in pea size pieces, place them in front of your baby and let him/her grab […] Source: Zucchini Avocado Carrots Savory Muffins +9M […]

  • Reply
    Svetlana
    November 16, 2019 at 5:17 pm

    Hi, what is an approximate volume of carrots, zucchini and avocado in this recipe?
    Thank you for all the wonderful recipes!

  • Reply
    Temi
    December 16, 2019 at 8:39 am

    can I substitute oat for almond in the recipe or what do you advise? In case of allergy?

    • Reply
      Barbara Lamperti
      April 9, 2020 at 6:16 pm

      Hi! Good question. You can either substitute the almond meal with regular flour or with oat meal to give more fiber content. Both ways will work!! Ciao, b

  • Reply
    Deepti
    March 5, 2020 at 2:46 pm

    Hi, can I make the batter with only flour and no almond meal?

    • Reply
      Barbara Lamperti
      April 9, 2020 at 1:09 am

      Sure! Substitute the almond meal quantity with flour 🙂

  • Reply
    Elena
    April 15, 2020 at 8:39 pm

    I did make it and it looks very good but it’s bitter. Could it be the avocado?

    • Reply
      Barbara Lamperti
      April 19, 2020 at 6:01 pm

      Hi Elena, I’m sorry to hear that. It can be the zucchini more than the avocado. Sometimes it happens to me too. Some zucchini have a background bitter taste. Those zucchini simply need to be thrown away, there is no fix. Unfortunately it’s not easy to catch, you will need to taste a tiny piece raw but to be sincere I don’t do it every time. Ciao! B

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