Toddler-Friendly Carrot and Zucchini Muffins

unknown breakfast main sweet savory umami medium fast

Prep

20 min

Cook

24 min

Total

44 min

Ingredients (13)

cooking spray g

1 cup whole wheat flour g

½ cup rolled oats g

1 ½ teaspoons baking soda g

1 teaspoon baking powder g

1 teaspoon ground cinnamon g

1 pinch sea salt g

4 large eggs g

½ cup applesauce g

¼ cup maple syrup g

1 teaspoon vanilla extract g

1 cup grated carrot g

1 cup grated zucchini g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.

Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.