Toddler muffins with carrot and zucchini are a delightful and nutritious treat that your little ones will love. Packed with wholesome ingredients, these muffins are not only tasty but also a great way to sneak in some extra vegetables into your child's diet. Follow these simple steps to whip up a batch of these delicious and healthful toddler muffins.
– 1 cup all-purpose flour– 1/2 cup whole wheat flour– 1/2 cup oats (rolled or quick oats)– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon cinnamon– 1/4 teaspoon salt– 1/2 cup unsalted butter, melted– 1/2 cup honey or maple syrup– 2 large egg– 1 teaspoon vanilla extract– 1 cup grated carrots (about 2 medium-sized carrots)– 1 cup grated zucchini (about 1 medium-sized zucchini)– 1/2 cup plain Greek yogurt or applesauce
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt. Ensure the ingredients are well combined.
In another bowl, whisk together the melted butter, honey or maple syrup, eggs, and vanilla extract until smooth. Add the grated carrots, grated zucchini, and Greek yogurt (or applesauce) to the wet ingredients, and mix until everything is evenly combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the two mixtures together until just combined. Be careful not to overmix, as this can make the muffins dense.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.