Healthy Fall Muffins

September 14, 2019Smile Cafe
Healthy fall muffins for allergy free kids, smile cafe recipe.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 12 Muffins

Who can think of a better way to make use of the fall vegetables?! Not us! These moist and vegetable-rich muffins are simple to make and heaven to eat. Packed with Zucchini and carrot, and naturally sweetened in-part with banana and apple sauce they taste like carrot cake but are actually healthy. Kids will enjoy the mixing and scooping these allergy friendly healthy fall muffins recipe. And since it’s all done in one bowl it makes clean-up a breeze.

This allergy friendly recipe has no dairy, no egg, no peanuts, no tree nuts, no soy and can be made with no wheat gluten. We like to describe these healthy fall muffins as, cinnamon spice and everything nice… and nothing that isn’t.

We hope you enjoy our allergy friendly healthy fall muffins recipe as much as we do!

Healthy Fall Muffin method for kids allergy free recipe

Print Recipe

Healthy Fall Muffins

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 12 Muffins


  • 1/4 cup olive oil
  • 1/2 cup mashed banana
  • 1/2 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup allergy free milk
  • 2 tablespoons agave syrup
  • 1/2 cup light brown sugar
  • 2/3 cup rolled oats, (make sure the oats are gluten free if gluten allergic)
  • 1 cup flour, (use a gluten free blend if gluten allergic)
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt


  • 1)

    Preheat your oven to 375F.

  • 2)

    In a large bowl add the Olive oil, mashed banana, zucchini, carrot, apple sauce, allergy free milk, agave syrup and light brown sugar and stir together.

  • 3)

    Add to the same bowl the oats, flour, cinnamon, baking soda and salt. Mix again until smooth with no floury lumps.

  • 4)

    Grease a muffin tin with allergy friendly margarine or vegetable oil and scoop the batter evenly into the 12 muffin moulds.

  • 5)

    Pop into the oven and bake for 30 minutes. Check the muffins are cooked through by pricking a toothpick into the muffin and check it comes out clean, if not pop back into the over until it does come out clean! enjoy!


These muffins hold up well being frozen and toast up a treat in the oven.

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