Description
These moist muffins are a sneaky way to add veggies and fiber into my kid’s diet. You can easily substitute other vegetables and fruit too. I’ve tried zucchini, pear, and banana!
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup melted butter
- ½ cup honey
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup diced apple
- 1 cup shredded carrot
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
- Combine all-purpose flour
- whole wheat flour
- baking soda
- and salt in a bowl.
- Beat buttermilk
- melted butter
- honey
- brown sugar
- egg
- and vanilla extract in another bowl. Stir in flour mixture. Fold in apple
- carrot
- and chia seeds. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
- about 25 minutes.
- Cool for 5 minutes before transferring to a wire rack.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 16