Name: Hidden Veggie Carrot Zucchini Muffins for Toddlers
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 1 cup whole wheat flour; 1/2 cup rolled oats; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 pinch sea salt; 4 large eggs; 1/2 cup unsweetened applesauce; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 1 cup grated carrot; 1 cup grated zucchini, squeezed to remove excess moisture

Wholesome and subtly sweet, these delightful muffins are a clever way to sneak in a double dose of veggies! Their tender crumb and comforting spice make them irresistible for little ones (and adults too!).

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin with cooking spray or line with paper liners. (5 minutes)

02

Step

In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and sea salt. (5 minutes)

03

Step

In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla extract until well combined. (3 minutes)

04

Step

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated carrot and zucchini. (5 minutes)

05

Step

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. (5 minutes)

06

Step

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. (20 minutes)

07

Step

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (25 minutes)

For extra flavor and texture, add 1/4 cup of chopped walnuts or pecans to the batter.
To ensure the zucchini doesn't make the muffins soggy, squeeze out any excess moisture after grating it.
These muffins freeze well! Store them in an airtight container for up to 2 months.
Feel free to substitute other grated vegetables like sweet potato or butternut squash.
For a sweeter muffin, increase the maple syrup to 1/3 cup.

Adrianna Luettgen

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