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Healthy Veggie Filled Muffins for Toddlers Recipe

Healthy Veggie Filled Muffins for Toddlers Recipe
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★★★★★

4.9 from 28 reviews

These Healthy Veggie Filled Muffins are perfect for toddlers, packed with nutritious ingredients like grated zucchini, carrot, and golden sultanas. Made with whole wheat and oats, these muffins are moist, flavorful, and a great way to introduce vegetables to young children. Easy to prepare and bake, they make a wholesome snack or breakfast option.

Ingredients

Scale

Dry Ingredients

  • ½ cup rolled oats
  • 1 cup all purpose flour
  • 1 ½ cups whole wheat flour
  • 1 tablespoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon ground flaxseed (optional)

Wet Ingredients

  • 3 large eggs + 1 egg white
  • ¾ cup applesauce or olive oil
  • 1 cup grated zucchini (excess liquid squeezed out)
  • 1 cup grated carrot (excess liquid squeezed out)
  • 1 cup golden sultanas

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 12-count cupcake tray to prevent sticking.
  2. Prepare Vegetables: Grate the zucchini and carrots, then squeeze out any excess liquid. This keeps the muffins moist without becoming soggy.
  3. Mix Dry Ingredients: In a large bowl, combine the rolled oats, all purpose flour, whole wheat flour, baking soda, ground cinnamon, salt, and optional ground flaxseed. Set aside.
  4. Mix Wet Ingredients: In another bowl, whisk together the eggs and applesauce (or olive oil). Stir in the grated zucchini, grated carrot, and golden sultanas until evenly combined.
  5. Combine Mixtures: Add the wet mixture to the dry ingredients. Stir gently just until all ingredients are blended; do not overmix to maintain a tender muffin texture.
  6. Fill Muffin Tray: Spoon the batter into the prepared cupcake tray, filling each cup about ¾ full to allow room for rising.
  7. Bake: Place in the oven and bake for approximately 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
  8. Cool: Allow the muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  9. Store: Store cooled muffins in an airtight container for up to 5 days to maintain freshness.

Notes

  • Make sure to squeeze out excess liquid from zucchini and carrots to prevent soggy muffins.
  • Using applesauce instead of oil reduces the fat content and adds natural sweetness.
  • Ground flaxseed is optional but adds extra fiber and omega-3 fatty acids.
  • These muffins freeze well; store in a freezer-safe bag for up to 2 months.
  • Check muffin doneness with a toothpick to avoid overbaking, which could dry them out.
  • If making for older children or adults, you can substitute golden sultanas with other dried fruits like raisins or cranberries.

Nutrition

Keywords: healthy muffins, toddler snacks, veggie muffins, zucchini muffins, carrot muffins, whole wheat muffins, kid-friendly recipes

Find it online: https://kitchenwithkai.com/healthy-veggie-filled-muffins-for-toddlers-recipe/