Our little girl is a very good eater, but vegetables can make any kid frown. How can we change that? Bake a muffin, cake, or “bizcocho” and our toddler will want to eat it all day long. So here you have it – our own carrot muffin recipe.
This recipe is not only yummy (of course!) and packed with nutritious and wholesome ingredients, but it’s also versatile so you and the kiddos can eat these muffins throughout the day. Here are some ideas of how you can do just that:
Breakfast – Add some pure maple syrup, honey or fruit spread and treat it like a “pancake”
Snack – Spread on your favorite nut butter and have some fruit on the side
Side dish – Add some good ol’ (and healthy) butter
Or just eat it as is! It’s that good and our toddler approves!
Toddler Approved Carrot Muffins
Total Time: 35 minutes
Yield: 9-12 regular sized muffins / 24 mini muffins
Ingredients
2 cups fresh organic carrots, shredded
½ cup organic unsweetened applesauce
3 tablespoons organic coconut oil (doesn’t need to be completely melted)
2 large eggs
2 teaspoons vanilla extract
1 ripe banana
½ cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon raw honey or pure maple syrup
2-6 tablespoons milk of choice (Start with one and increase if needed for better consistency)
Instructions
Preheat oven to 350ᴼ F
Prepare a muffin/cupcake tray (either grease the tray with coconut oil or use cupcake liners)
Shred carrots, if needed (make sure you have 2 cups)
Put coconut oil, egg, vanilla, applesauce, carrots and honey or maple syrup in a food processor and blend
Combine the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl and mix
Add wet ingredients to the bowl with dry ingredients and mix until combined, then add milk one tablespoon at a time and mix (don’t overmix) *Batter should resemble a thick pancake dough, but you might need more or less liquid to achieve that consistency since banana sizes and applesauce consistencies may vary
Scoop the batter into muffin/cupcake tray
Bake for 15-20 minutes or until a toothpick comes out clean
Cool before serving