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The Most Delicious Zucchini Vanilla Muffins for Toddlers

When it comes to feeding toddlers, finding nutritious yet tasty treats can often feel like a daunting task. It’s essential to strike the right balance between healthy ingredients and flavours that appeal to little ones. Zucchini vanilla muffins are an excellent solution, offering a delightful mix of sweetness and nutrition that even the fussiest eaters will love. Packed with vitamins and moisture, these muffins are a perfect snack for playdates, picnics, or even breakfast!

Why Zucchini?

Zucchini, or courgette as it’s known in the UK, is an incredibly versatile vegetable. It’s low in calories and contains a wealth of vitamins, including Vitamin C, potassium, and folate. Its subtle flavour adds moisture to baked goods, making it perfect for muffins. Moreover, hiding veggies in treats is a clever way to encourage toddlers to consume their greens without a fuss.

Ingredients

Here’s what you will need to make these scrumptious zucchini vanilla muffins:

• 225g (8 oz) of grated zucchini (courgette)
• 200g (1 cup) of plain flour
• 100g (½ cup) of brown sugar
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 2 teaspoons of vanilla extract
• 2 large eggs
• 120ml (½ cup) of vegetable oil or melted coconut oil
• 75ml (⅓ cup) of milk (or a dairy-free alternative)
• Optional: 50g (½ cup) of chocolate chips or raisins for added sweetness

Method

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F) and lining a muffin tin with paper cases or lightly greasing it with oil.

2. Prepare the Zucchini: Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel. This helps prevent the muffins from becoming too wet.

3. Mix Dry Ingredients: In a large bowl, combine the plain flour, brown sugar, baking powder, baking soda, and salt. Stir well to ensure the ingredients are evenly mixed.

4. Combine Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until fully combined.

5. Combine Mixtures: Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the grated zucchini and optional chocolate chips or raisins, if using.

6. Fill Muffin Tins: Spoon the muffin batter into the prepared muffin tin, filling each case about two-thirds full.

7. Bake: Bake in the preheated oven for around 18-22 minutes, or until a toothpick inserted into the centre comes out clean. The muffins should be golden brown and springy to the touch.

8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, they are ready to be enjoyed!

Storage Tips

These zucchini vanilla muffins can be stored in an airtight container at room temperature for up to three days or in the fridge for about a week. They also freeze beautifully! Just allow them to completely cool before placing them in a freezer-safe bag. Thaw at room temperature one by one as needed for a quick and easy snack.

Final Thoughts

Zucchini vanilla muffins are not only a delightful treat for toddlers but also a clever way to sneak in some extra veggies into their diet. With their moist texture and irresistibly sweet flavour, these muffins are sure to become a family favourite. Add them to your baking repertoire, and you’ll have a nutritious snack ready to go whenever you need it! So, roll up your sleeves, gather your ingredients, and let the baking begin. Happy baking!