Description
I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn’t find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe — whatever is on hand and toddler approved.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup plain yogurt
- 1 cup white sugar
- ¾ cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrots
- ½ cup chopped pecans (Optional)
- ½ cup raisins (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl
- sift together the all-purpose flour
- whole wheat flour
- oat flour
- salt
- baking powder
- baking soda
- cinnamon
- and nutmeg. In a separate bowl
- beat together eggs
- vegetable oil
- applesauce
- yogurt
- sugar
- honey
- and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini
- carrots
- pecans
- and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven
- until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 24