I haven’t posted a recipe in a while and I just had to share this one. These healthy muffins are surprisingly good, even my husband and I liked them! Andrew ate them up like candy and I felt good about letting him eat a muffin as part of his lunch because they have no butter and no sugar….say what?! Yep! No butter and no sugar! They even have veggies in them which is a huge plus. My plan is to make a few batches of these at a time and freeze them. One tip for you guys though is to keep them in the fridge. I left them out on our counter and they were bad within 5 days.
Healthy Muffin Recipe for Toddlers:
1 cup flour (the original recipe called for whole wheat flour but I used regular ol’ all-purpose flour),
1/2 cup Quaker oats,
1/3 cup coconut oil,
1/2 cup organic no sugar added applesauce,
2 ripe bananas,
1 1/2 cups shredded carrots,
1 small zucchini,
1 tsp of baking soda,
1 tsp of cinnamon,
1/4 tsp of ground nutmeg,
1/4 tsp of ground ginger,
1/4 tsp of salt.
1. Preheat oven to 375 degrees F.
2. Mix together coconut oil, applesauce and eggs in a large mixing bowl.
3. Put carrots, zucchini and bananas in a food processor and chop fine. (I highly suggest using a food processor, not a blender. This helps hide the vegetables from your little one, too.)
4. Once chopped, pour into mixing bowl with the applesauce, oil and eggs.
5. Stir in dry ingredients: flour, oats, baking soda, cinnamon, ground nutmeg, ground ginger and salt.
6. Spoon batter 2/3 full into muffin tin and bake for 15 minutes.
These were the only 3 pictures I remembered to take…but you get the idea.