I’m going to be honest y’all… these days my culinary attention has been laser-focused on trying to come up with new, healthy meals that Sawyer wants to eat. Overall he’s a pretty good eater (there’s a reason he’s in the 80th percentile for his weight..), but he can definitely be a bit picky, especially whenever we introduce something new. One thing that I know he’ll always chow down? Muffins. Or literally any kind of baked good for that matter. So of course, I’ve made it my mission to find a muffin recipe he’ll be excited to eat, that are still healthy and chock-full of veggies. Thankfully, I found a great recipe over at the blog Yummy Toddler Food, making just a few tweaks of my own. I promise they are yummy enough that even if you don’t have a picky toddler to appease, you’ll enjoy them!
HEALTHYISH CARROT MUFFINS
INGREDIENTS
¾ cup all purpose or whole-wheat flour
½ cup rolled oats
¼ cup brown sugar (for sugar-free, omit and sub 2-3 tablespoons maple syrup)
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup applesauce (or any kind of veggie puree – sweet potato, winter squash, etc)
1 cup grated carrots
2 large eggs
3 tablespoons canola oil (or melted coconut oil)
¼ cup raisins
¼ teaspoon salt
PREPARATION
Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray. Don’t be shy with the non-stick spray, or else the muffins will definitely stick!
Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
Serve warm, at room temp, or chilled.